~One way
In small saucepan combine:
15 oz pumpkin puree
5 oz pure cane sugar or turbinado sugar
3 oz pure maple syrup
2 t grated fresh ginger**
1 t salt
1/2 t cinnamon
1/4 t nutmeg
Bring to a sputtering simmer for 5-7 minutes. Continue to simmer gently another 15 minutes until thick and shiny. Stir often.

Stir in:
1 c heavy cream

Use immersion blender to blend until very smooth. Try not to eat it all at this point!

Cool the pumpkin base and store in the fridge. Makes nearly two pints.

Whisk into a little milk for a latte, or a whole cup of milk for a steamer. Use a hand-frother to finish mixing into the milk.

**I keep ginger in the freezer making it easy to peel a bit and microplane it.

~A good way
In small saucepan combine:
15 oz homemade pumpkin puree
5 oz pure cane sugar or turbinado sugar
3 oz pure maple syrup
2 t grated fresh ginger**
1 t salt
2 t pumpkin pie spice (also homemade)

Bring to a light simmer to bloom the spices and combine the sugar and maple.

Stir in:
coconut cream to taste

Immersion blend until it is very smooth.

~To use:
Warm milk
Warm the pumpkin mixture in a stainless steel pitcher.
Froth half the milk you intend to use in a small french press! (Great tip, works very well)
Whisk a bit of milk into the pumpkin.
Whisk the frothed milk into the pumpkin.
Now you have thick pumpkin froth for your coffee or a steamer.

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