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!
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.
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
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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