Pumpkin Spice Everything: Custard, Pancakes… Sushi?

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pumpkin spice everything custard pancakes sushi - Pumpkin Spice Everything: Custard, Pancakes… Sushi?

Take your love for all things pumpkin spice to the next level with these crave-worthy recipes. On this episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias makes three vegan recipes using the autumnal ingredient.

“Is it too early for pumpkin spice? I don’t think so,” he says. 

“Over the past few months, I’ve been showing you many recipes that you can do at home and how easy it is to make them vegan,” he adds. “Today is no different. Because fall is here, I’m going to show you three different recipes for pumpkin spice lovers.”

pumpkin spice everything custard pancakes sushi - Pumpkin Spice Everything: Custard, Pancakes… Sushi?pumpkin spice everything custard pancakes sushi - Pumpkin Spice Everything: Custard, Pancakes… Sushi?
These autumnal recipes are anything but ordinary. | Nathan-Josias for LIVEKINDLY

Pumpkin Spice Mix

So, what is Nathan-Josias whipping up? First, he makes a super simple pumpkin spice mix to use in his three recipes. “Pumpkin spice is actually a blend of four spices: cinnamon, nutmeg, ground ginger, and cloves,” he explains.

Pumpkin Spice Mix

Ingredients

  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves

Preparation

  1. 1

    Mix the ground cinnamon, nutmeg, ginger, and cloves together in a jar.

Pumpkin Spice Pancakes

His first pumpkin spice recipe—pancakes—is breakfast-approved. (You’ll even want to eat them at dinner.) The recipe includes mashed pumpkin, maple syrup, plant-based milk, and his homemade pumpkin spice mix, among other ingredients. “For the pancakes, if you like to add a bit more pumpkin spice, feel free,” he says. “Go for it.”

And don’t forget to add in Nathan-Josias’ secret ingredient: lime juice. “It’s really important because the acidity is going to help the baking powder react so you’ll have really fluffy pancakes,” he says.

Pumpkin Spice Pancakes

Ingredients

  • 1 cup of flour
  • 1 cup plant milk
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon sunflower oil
  • 1/2 cup pumpkin, boiled
  • 2 teaspoon pumpkin spice
  • 2 tablespoons maple syrup

Preparation

  1. 1

    In a bowl, combine the flour, plant-based milk, baking powder, sunflower oil, boiled pumpkin, pumpkin spice, and maple syrup together.

  2. 2

    Whisk until smooth. If needed, use a hand blender.

  3. 3

    Drizzle some oil into a warm pan and pour in 3 tablespoons of the batter into a pancake shape.

  4. 4

    Cook each side for 2 minutes.

  5. 5

    Serve with some vegan cream and berries.

Pumpkin Spice Custard

Up next, pumpkin spice custard. The recipe only calls for four ingredients: cornstarch, plant-based milk, coconut oil, and pumpkin spice. Here’s how to make it:

Pumpkin Spice Custard

Ingredients

  • 20 grams cornstarch
  • 2 teaspoons pumpkin spice
  • 250 grams plant milk, sweetened
  • 10 grams coconut oil

Preparation

  1. 1

    In a pot, bring to a boil the plant milk, pumpkin spice, and the cornstarch. Mix together.

  2. 2

    When the mixture thickens, add the coconut oil.

  3. 3

    Pour the mixture into a jar and let it cool down in the fridge.

Pumpkin Spice Fried Sushi

Pumpkin spice fried sushi? We had questions, too. But this recipe looks so good, we’re willing to give it a try. The rolls feature rice, pumpkin spice, cooked pumpkin, and a crispy coating of Panko breadcrumbs and more pumpkin spice—because too much pumpkin spice just isn’t a thing.

Pumpkin Spice Fried Sushi

Ingredients

  • 250 grams sushi rice
  • 1 teaspoon rice wine vinegar
  • 350 grams water
  • 4 rice paper sheets
  • 10 slices pumpkin, cooked
  • 1⁄2 cup panko bread crumbs
  • 2 tablespoons pumpkin spice
  • 1/2 cup of flour
  • 1/4 cup of plant milk

Preparation

  1. 1

    Cook the sushi rice on low heat with 350 grams of water and 1 teaspoon of rice wine vinegar. Cover for 10 minutes, keeping the lid on.

  2. 2

    In a bowl, mix half of the flour with 1 tablespoon of pumpkin spice and the plant milk. Combine the ingredients until they are smooth.

  3. 3

    In a bowl combine the rest of the flour with the pumpkin spices left.

  4. 4

    Wet the rice paper sheet and add in the rice.

  5. 5

    Layer on 2 or 3 slices of pumpkin, drizzle 1 teaspoon of pumpkin spice, then roll it tight.

  6. 6

    Cover the roll with flour, then place it in the plant milk mix, and roll it into the Panco bread crumbs before frying until golden brown.

  7. 7

    Cut the roll and eat with salty or sweet soy sauce. This recipe can also be eaten as a dessert with some ice cream.


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