Hooray! Hooray! There is now pumpkin to be found in the stores!!! So, in light of that exciting news, here is the first pumpkin recipe of the year! I found this recipe somewhere on the internet last year and it was a huge hit. It is really important that you do NOT substitute pumpkin pie filling for the pure pumpkin, it will not be so yummie. I enjoyed making this last year before trick or treating with the kiddos. I filled up a disposable cup (you can buy these in the paper goods aisle at the store) and it kept me nice and warm as we walked around the neighborhood!
Ingredients:
2 C milk (I use 1 %)
2 T canned pureed pumpkin (only 100% pure pumpkin)
2 T white sugar
2 T vanilla extract (not a typo, two tablespoons!)
1/2 t pumpkin pie spice OR: 1/4 t cinnamon, 1/8 t ground cloves, 1/8 t nutmeg & a teeny tiny pinch of ground ginger
1/2 C brewed espresso or 3/4 C strong brewed coffee
garnish w/ whipped cream, additional cinnamon & cinnamon stick (optional)
This will make enough for 2 people to have a big mug with a bit leftover. A 1.5 quart crockpot will work well with these amounts.
Directions:
Add coffee or espresso and milk to the crockpot
Whisk in the pumpkin, spices, sugar and vanilla
Cover and cook on high for 2 hours if everything is cold
Whisk again
Ladle into mugs and garnish as desired
*see Pumpkin Chocolate Chip Muffin recipe to make use of the leftover pumpkin or freeze for use later.
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