- Fall, every basic white girl's favorite season.
(upbeat music)
So you know that one spice that you use like once,
maybe twice a year and then it sits in your cupboard
for the rest of the damn year until you need
to make it again for the following year?
It's called pumpkin pie spice.
Literally you make pumpkin pie with it
and then leave it alone.
I wanted to see what other things I could make?
Hey guys it's Candace the Edgy Veg.
Welcome back to my channel,
if you're new here hit that subscribe button.
I was thinking about a fun series
where I take an ingredient, like pumpkin pie spice
and then make dishes around that ingredient.
So I'm gonna show you how to make three other things
that are not pumpkin pie.
I'm gonna show you how to make a pumpkin spice latte
with actual pumpkin because the PSL's
at Starbucks are not vegan.
I'm gonna show you how to make super-easy
pumpkin pie cupcakes that are adorable
and whether it's for Thanksgiving or Christmas
or just because you're having an autumn get together,
where you rake the leaves and play in the dead.
You can serve them.
And the third one is delicious pumpkin pie pancakes.
Just with a couple simple modifications.
You can use your favorite pancake recipe, mine is my own.
I'm gonna show you how to just spice up,
pumpkin pie spice up, your life.
All right, let's get cooking.
All right I have brewed my espresso
in my Italian mocha, or how do you say it?
- [Man] (speaks Italian)
- (speaks Italian incorrectly)
- [Man] I mean it was a good try.
- (laughs) I brewed my espresso here
so that is ready to go.
I'm going to add some milk.
This is oat milk,
it's my new favorite thing for coffee is oat milk.
It is highly superior to almond,
like if you're not adding oat milk to your coffee,
are you even living?
Slowly I'm going to heat that up with maple syrup.
You can completely leave this out
if you don't like sweets in your coffee,
but the traditional pumpkin spice latte
does have some sweetness to it, so we're adding that.
What's not traditional about this recipe
compared to the Starbucks version, is the pumpkin,
there's actually no pumpkin in the pumpkin spice syrup.
But we're going to add pumpkin.
Just whisk that all together
and over like a low to medium heat, heat that up.
If you heat it too quickly, then it's just gonna curdle over
then you're gonna get a skin and it's just a mess.
Now that our milk is warm,
I'm going to add in the pumpkin pie spice
as well as vanilla.
You can do the next steps a couple different ways.
Now if you have a milk frother like I do,
because I'm boujee as all hell,
you can throw this milk into the milk frother
to add that level of foam
that you can get at Starbucks, for example.
Or you can kind of achieve the same thing
if you blend your milk on high in a blender.
Or you can just use the milk as it is warmed.
It's already warm, so you can do it that way.
Today I am going to use my milk frother.
(milk sizzling)
First step is add your coffee,
you can use two shots of espresso.
You can use half a cup of brewed coffee if you want.
Some of the warm milk.
Welcome to Thotumn!
- [Man] Hot girl summer--
- (laughs) Hot girl summer is over.
Our micro foam here, and then, and this is optional,
I have this coco whip,
you can add a big 'ol dollop of that.
Get off me.
You can add a dollop of that
and a sprinkling of pumpkin pie spice.
(upbeat music)
The second recipe I'm going to show you how to make
is a super easy pumpkin pie cupcake situation.
What I'm going to do is use just regular
store bought cake mix,
a lot of it is accidentally vegan.
I'm going to mix that with my vegan hack,
of just adding pumpkin puree, not pumpkin pie puree,
just pure pumpkin puree.
The pumpkin pie spice.
And what you're going to get is just like
a pumpkin flavored cake.
We're gonna put those in the cupcake liners
and throw them in the oven.
(classical music)
All right now I have my cupcake batter here.
I'm going to use a little scoopy, scoopy, scoopy.
And add them to my cupcake liners,
I put my hair back so no hair gets in the food.
- [Man] Is scoopy scoopy the technical term of the device?
- Yes this is my, this is it's official name.
Oh my god look at how like thick and--
like this is a B roll shot look at this.
Ooh it's thick like ice cream.
It's so fluffy this is so fun.
I like when it's fluffy.
I'm weird its okay.
(mumbles)
It's me (laughs)
All right I forgot to grease this pan before doing this
because I do want to try to get these guys to come out
and over a little bit.
And I wanna make sure that this pan is nice and greased so.
All right I am putting these into the oven,
middle rack.
Voila.
I'm going to let those cook for about 15 to 18 minutes.
While that's in the oven I might as well start
cutting out the little toppers, the leaf toppers
that I'm going to put on the icing.
Also make the icing so that's ready to go
whenever these guys are cooled.
All right for the frosting I'm going to make a very simple
cream cheese frosting, now I have recipe for this
on my website but this one this is just store bought
vegan cream cheese.
I just wanted to make this quick and easy.
Most people have access to vegan cream cheese.
So I'm adding just some vegan cream cheese into the bowl
with some vegan margarine or shortening.
I am going to cream those together.
(mixer whirring)
Go ahead and scrape down the sides as you need to.
(mixer whirring)
I'm going to add in my vanilla and my pumpkin pie spice.
And slowly I am going to add in my icing sugar.
I'm gonna start with about a cup,
start the mixer slow and then slowly speed it up
or else you're going to have icing sugar all over the place.
(mixer speeding up)
(upbeat music)
to make the cut outs for our pumpkin pie cupcakes.
I'm actually going to use a pie crust.
A lot of store bought pie crust is vegan by accident
because they use oil instead of butter.
But what I'm going to do is just flatten this guy out,
and then these cute little cookie cutters
and make these little pastry toppers.
It's so cute!
Little acorns and what are those things called?
- [Man] Maple leafs?
- Maple leafs!
How Canadian, okay.
Okay now I am going to brush some plant based milk,
I think I have oat milk today.
All right we have our frosting, we have our cupcakes,
we have our little pie crust decorations.
Why did I say it like that?
Let's assemble this thing.
Really this is very simple, if you have a piping bag,
for piping frosting you can use that.
I don't know where mine is so I'm not gonna use that.
I'm just going to use one of these.
You know it's more rustic.
Take your decoration, and voila.
You can sprinkle even a little bit of extra.
(phone ringing) Listen I'm tryna film.
(upbeat music)
Recipe number three are pumpkin spice pancakes.
Now you can just use whatever your favorite
pancake recipe is and add a little bit of pumpkin,
a little bit of pumpkin pie spice.
My personal favorite to do this with
is the OG pancakes from my cookbook
so that's the base that I'm going to use for this.
So the first thing I'm going to is create buttermilk
for my buttermilk pancakes.
So I have some unsweetened non dairy milk,
this is oat milk,
and I'm going to mix that with apple cider vinegar,
and what that is going to do is make a vegan buttermilk.
We're gonna set that aside for five to 10 minutes
so that, it do its thing you know curdle up,
become buttermilk and while that's happening,
we're gonna mix all of our dry ingredients.
So we have some flour.
Sugar.
usually I just use like cane sugar for this
but this is actually very nice with coconut sugar
as well but I ran out.
Of course we have our pumpkin pie spice, baking powder,
salt, whisk that together.
And what this is going to do is not only combine everything
but also get rid of any clumps.
All right now I'm going to whisk together vanilla extract!
That's what that's called.
And also our pumpkin.
Gourd-geous.
Gourd- gourdgeous.
Gourdgeous.
- [Man] (mumbles)
I'll see myself out.
All right we are mixing our gourd-geous pumpkin
in with our milk mixture.
Now take our wet and mix it with our dry.
(upbeat music)
all right we have our batter here, nice and mixed.
Now depending on how you like your pancakes,
I like mine to be a bit fluffier so I do a thicker batter.
But if you want to thin out your batter
you can do that as well.
- [Man] They kinda low key look like french toast.
- They do don't they!
- [Man] Yeah.
- That one's kinda shaped like Texas Toast.
You can serve these however you want,
I am going to top them with a little bit of nuts
and granola, maple syrup and then some butter,
some vegan butter.
But you can serve it however you want.
(upbeat music)
all right friends we have a pumpkin spice latte,
we have our pumpkin pancakes, and our pumpkin pie cupcakes.
Now I've been drinking this pumpkin spice latte all day.
It's delicious.
I highly recommend you make it.
I don't traditionally like sweet things in my coffee,
but it's a nice treat here and there
or if you're having like a brunch it's a nice thing
that you can kind of set up and make for your guests.
All right clearly as you can tell,
I have been digging in to this guy.
These pancakes are so good.
I like to top them with pecans too but I was out of that
so we topped them with almond.
It's so good!
Like the sweetness of the maple syrup,
the saltiness of the vegan butter is like
the perfect combination.
Oh my god it's so good.
These are the easiest cupcakes to throw together
but the look so chic.
Like it's cute with the little detail with the leaves
and it looks like you took forever to do it,
but you didn't.
All right guys let me know which one of these recipes
you are most excited to whip up.
Leave me a comment in the comment section below,
what ingredient you would like me
to build three recipes out of.
And if you like these videos,
and you like this idea for a series,
give this video a big thumbs up.
(inaudible) Bye!
Mmm get in my face.