pumpkin Archives - mom makes dinner

Pumpkin Spice Shake

Kelley — Fri, 26 Aug 2022 13:00:00 +0000

It’s that time of year again when pumpkin spice fever runs high. The leaves are changing color, the air is getting cooler, and Starbucks is releasing their pumpkin spice lattes again. If you’re like me and love all things pumpkin spice, then you’ll love this pumpkin shake recipe.

It’s simple to make and tastes delicious! Whether you enjoy it as a breakfast treat or as a snack in the afternoon, this shake will definitely satisfy your cravings for all things pumpkin spice. So gather up your ingredients and get ready to stir up some fall flavor!

What is a Pumpkin Spice Shake?

One of the most popular ways to enjoy the flavor of pumpkin spice is in a delicious shake. But what exactly is a pumpkin spice shake? Pumpkin spice shakes are typically made with ice cream or frozen yogurt, milk, and pumpkin puree, and are then topped with whipped cream and a sprinkle of cinnamon. This healthier version uses frozen bananas in place of the ice cream.

Some places also add a shot of espresso to make a pumpkin spice latte shake. Whether you’re looking for a quick pick-me-up or a decadent dessert, a pumpkin spice shake is sure to hit the spot.

Pumpkin Spice Shake Ingredients

Milk-You can use any milk you like in this recipe including dairy free options like soy milk, almond milk, oat milk, rice milk, or coconut milk.
Pumpkin puree– I use pumpkin puree from a can to make this recipe super quick and easy. But, you can make pumpkin puree from scratch if you prefer.
Pumpkin pie spice-I like to use my Homemade Pumpkin Spice, but you can use whatever you have on hand.
Frozen bananas– You want your bananas to be frozen so it keeps the whole shake cold and shake-like.
Whipped cream– Whipped cream is totally optional, but it adds a nice touch to your prepared pumpkin spice shake.

How to Make A Pumpkin Spice Shake

This recipe is so easy, you’ll want to make it everyday for a snack or quick and easy breakfast option. Follow the steps below!

Step 1: Put Ingredients in the Blender

Put the milk, pumpkin puree, spice, and frozen bananas into the blender.

Step 2: Blend Everything

Blend all the ingredients until the mixture becomes smooth and creamy. If it is too watery, add ¼ cup of ice and blend again.

Step 3: Serve & Enjoy

Pour your shake into a glass and top with whipped cream and pumpkin pie spice. Enjoy!

Other Pumpkin Flavored Drinks to Try

Love a good pumpkin spice drink during the fall? Some of my other favorite drinks are:

How Many Calories are in a Pumpkin Spice Shake?

A typical pumpkin spice shake can range from 400-600 calories. However, this will vary depending on the size of the shake and the ingredients used. For example, if the shake is made with nonfat milk and ice cream, it will likely be on the lower end of the calorie spectrum.

What is Pumpkin Spice?

Pumpkin spice is a flavor made up of cinnamon, nutmeg, allspice, and ginger. It is often used to flavor pumpkin pies and other fall desserts. You can find it in most supermarkets, as well as many online retailers. You can also find pumpkin spice in some coffee shops and restaurants.

Can You Make Milkshakes Ahead of Time?

Yes, you can! All you have to do is blend up your shake, pour it into a glass, and then stick it in the freezer. Be sure to let it sit out for about 5-minutes or so before it will be drinkable again. You can do this with leftovers as well, but if you are leaving it in the freezer for more than a couple hours, be sure to put the shake in a freezer-proof, airtight container.

Can this be Made Dairy Free?

And if you want it to be dairy free – sub the milk for almond or coconut milk. It will be just as delicious and even healthier for you. Oh and use non-dairy whipped cream too. Or no whipped cream if you want to be extra super healthy.

Pumpkin Spice Shake

Ingredients

1 cup of milk (See above on dairy free options)
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 frozen bananas
Whipped cream (optional)

Instructions

Toss everything into a blender and blend until creamy. If too watery, add 1/4 cup of ice.

Top with whipped cream and sprinkle with pumpkin pie spice.

Enjoy!

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to try it later? Pin the image below to your favorite food board!

Like this recipe? Be sure to check out:

Pumpkin spice chai latte

Pumpkin pie coffee creamer

Pumpkin spice latte – Starbucks copycat!

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Pumpkin Spice Latte Shots

Kelley — Thu, 25 Aug 2022 04:43:38 +0000

Do you love pumpkin spice lattes? Do you love shots? Then you’ll LOVE pumpkin spice latte shots! These little babies are super easy to make, and they taste absolutely amazing.

When the weather starts to cool down, one of my favorite things to drink is a pumpkin spice latte. And that’s why I love these pumpkin spice jello shots. They are the perfect combination of Fall and boozy.

What are Pumpkin Spice Latte Shots?

Simply put, these pumpkin spice latte shots are jello shots that taste like your favorite latte!

These pumpkin spice latte jello shots are the perfect way to enjoy all the flavors of fall in one delicious (and boozy) treat. Simply combine coffee, milk, and pumpkin spice with some gelatin and vodka, and you’ll have a batch of jello shots that are sure to be a hit at your next Halloween party.

Pumpkin Shot Ingredients

Caramel Coffee– Prepare your caramel coffee before starting the jello shots. If you don’t like caramel, you can do vanilla instead.
Gelatin– You want to use unflavored gelatin. This is because you want the caramel coffee and pumpkin spices to come through.
Sweetened Condensed Milk-If you don’t have any, use whole milk and reduce it down to a cup. Then, mix it with 1 cup of sugar, preferably one that melts easily.
Pumpkin Pie Spice– If you don’t have any pumpkin pie spice, you can make your own. Follow my simple Homemade Pumpkin Pie Spice recipe.
Vodka-The best vodka for jello shots is a middle shelf option like Smirnoff or Absolut. But, you can get whatever vodka you prefer.
Whipped Cream– This is totally optional, but I like to top my jello shots with a healthy dose of whipped cream.

How to Make Pumpkin Spice Latte Jello Shots

These delicious pumpkin spice jello shots are perfect for parties, and they are so easy to make. Follow the simple steps below!

Step 1: Heat the Gelatin

In a medium size saucepan, using medium high heat add the caramel coffee, add in the gelatin and whisk until dissolved.

Step 2: Add the Milk

Once gelatin is dissolved add in sweetened condensed milk and whisk until combined.

Step 3: Add Pumpkin Spice & Let Cool

Add the pumpkin pie spice and continue to whisk. Once it is dissolved, remove the mixture from the heat and let it cool slightly.

Step 4: Add the Vodka

Add the vodka and mix to fully combine.

Step 5: Assemble the Shots

Line up 10 shot glasses onto a tray and pour the pumpkin spice latte mixture into the glasses. Then, place them in the refrigerator to set for at least 4 hours.

Top your pumpkin spice latte shots with whipped cream and pumpkin spice and ENJOY!

How Long Do Jello Shots Last?

These jello shots are best if you consume them within 3-5 days. So, you can definitely make these shots a few days in advance if you need to save time. But, only make them a day or two in advance for best results.

What Kind of Coffee Should I Use?

I recommend using a strong brewed coffee for these shots. However, if you don’t have any on hand, you can also use instant coffee.

Can I Use a Different Alcohol?

Yes, you can definitely experiment with different types of alcohol. Just keep in mind that the pumpkin spice flavor will be more pronounced with darker liquors like bourbon or rum.

Other Pumpkin Flavored Drinks to Try

Looking for other pumpkin spice treats to try? I suggest:

Pumpkin Spice Latte Shots

Yield: 10 shots

Prep Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 10 minutes

Make PSL shots for the fall!

Ingredients

1 Cup Caramel Coffee, prepared
1 TBSP unflavored Gelatin
3 TBSP Sweetened Condensed Milk
2 Tsp Pumpkin Pie Spice
1 Cup Vodka
Whipped Cream, for garnish

Instructions

In a medium size saucepan, using medium high heat add the caramel coffee, add in the gelatin and whisk until dissolved.
Once gelatin is dissolved add in sweetened condensed milk and whisk until combined.
Add the pumpkin pie spice and continue to whisk
Remove from heat and once slightly cooled, add the vodka and mix to fully combine.
Line up 10 shot glasses onto a tray and pour the pumpkin spice latte mixture into the glasses.
Refrigerate for at least 4 hours to allow the gelatin to fully set.
Top with whipped cream & pumpkin pie spice. Enjoy!

Other party drink recipes

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Pumpkin Spice Latte

Kelley — Sat, 13 Aug 2022 14:00:00 +0000

Have your pumpkin and drink it too! This pumpkin spice latte uses real pumpkin and is full of flavor. You can skip Starbucks and make this copycat pumpkin spice latte at home!

Did you know that my kids love to go to Starbucks as much as I do? Silly question really. Most people who go to Starbucks enjoy going. My kids get pink lollipops or pink cake pops as most people call them. If I pull into the drive thru for a quick coffee, they know it’s cake pop time as well.

As convenient as it is to just drive up and grab a coffee to go, I don’t enjoy spending the money on something I can make at home. That’s why I try to make most Starbucks drinks at home, for a fraction of the cost and with healthier ingredients.

Starbucks copycat pumpkin spice latte

One of my all time favorite drinks from Starbucks is the pumpkin spice latte. There is just something about sipping your first PSL of the fall season. It makes me want to put on a sweater and boots and walk through a pile of leaves.The pumpkin spice latte was invented by a Stanford graduate who was working at Starbucks at the time. It debuted in 2003 and quickly became one of the most popular seasonal drinks.

The Starbucks pumpkin spice latte is combination espresso, steamed milk, fall spices and whipped cream. It’s basically fall in a tall, grande or venti sized cup.

Pumpkin spice latte ingredients

The good news is that it is really easy to make this copycat pumpkin spice latte at home. You only need a few ingredients – five if you count the whipped cream and pumpkin pie spice mix on top. You need:

Pumpkin sauce or syrup
Coffee or espresso
Milk of choice (almond milk, coconut milk, etc.)

Pumpkin sauce – I use homemade pumpkin sauce in my lattes. It is really easy to make and once you have it on hand you can whip up a PSL anytime. You can get the recipe for homemade pumpkin sauce HERE.

Another option is to purchase pumpkin syrup. Torani has a yummy pumpkin spice syrup that works great with this copycat recipe. You can also try Torani’s pumpkin sauce or this sugar free pumpkin spice syrup.

Coffee – You can use any type of coffee in your pumpkin spice latte. I normally use coffee we have on hand or instant espresso. The better quality of coffee you use the better your PSL will turn out. You can also use cold brew coffee or leftover coffee and make an iced pumpkin spice latte.

Milk– Now for the steamed milk you can use your milk of choice here. I prefer milk or half and half but almond milk or coconut milk will work as well.

Whipped cream – Top it all off with either homemade whipped cream or store bought plus a sprinkle of pumpkin pie spice and you are PSL ready.

How to make a Starbucks copycat pumpkin spice latte

Step 1 – Combine the sauce and coffee Once you have all your ingredients you just need to put them together in your favorite mug or cup. Start with the pumpkin sauce or syrup and then stir in your hot coffee. The hot coffee will help dissolve the pumpkin sauce.

Step 2 Add the steamed milk Steam your milk and then pour it over top of the coffee/syrup mixture. To do this you can bring milk to an almost boil on the stove top. Remove and froth with a milk frother. Top with whipped cream and a dash of pumpkin pie spice.

Pumpkin treats to try

Looking for a baked good to pair with your pumpkin spice latte? How about:

What is pumpkin spice latte made of?

A pumpkin spice latte is made of espresso mixed with pumpkin syrup, steamed milk and topped with whipped cream and a dash of pumpkin pie spice. This homemade version combines all of those things and tastes just like the Starbucks version.

When does Starbucks release it’s pumpkin spice latte?

Starbucks releases it’s PSL in August before fall officially starts. You can check their website for their official launch date of the pumpkin spice latte each year.

How do I order a skinny pumpkin spice latte?

You can reduce the calories in your Starbucks PSL by asking for nonfat milk and no whipped cream. This will reduce your calories by about 120 per drink.

Can I order a pumpkin spice latte out of season?

Unfortunately, you can not order a pumpkin spice latte from Starbucks outside of the fall season. They do not carry the syrup. The GOOD NEWS is that you can easily make one at home with my simple recipe! You can have a pumpkin spice latte in May if you’d like!

Like I mentioned, once you have the pumpkin spice sauce or syrup on hand it is really easy to make a Starbucks copycat pumpkin spice latte quick. You can literally toss everything together and dream about cooler weather. And sweaters. And leaves falling on the ground.

Pumpkin Spice Latte

Ingredients

4 tablespoons pumpkin sauce or syrup
1 shot of espresso or 1 cup strong coffee, hot
8 ounces of steamed milk
whipped cream

Instructions

Place the pumpkin sauce on the bottom.

Add the shot of espresso and stir together.

Top with steamed milk and whipped cream.

Enjoy!

Notes

You can use instant espresso similar to this one - amzn.to/1ANcj4j.
Pumpkin sauce recipe is here - http://bit.ly/1puq6ZT

Nutrition Information:

Amount Per Serving: Calories: 150Cholesterol: 23mgSodium: 110mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 8g

Other copycat coffee recipes to try

Like this copycat coffee recipe? Be sure to check out:

Pumpkin Spice Chai Latte

Iced caramel macchiato

Pumpkin spice iced coffee

Iced White Chocolate Mocha

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Pumpkin Bread with Cream Cheese Frosting

Kelley — Wed, 10 Aug 2022 20:03:48 +0000

Fall is my favorite time of year. The leaves change color, the air gets chillier, and pumpkin everything appears on menus. I especially love pumpkin bread. The spices and flavors make the house smell amazing while it’s cooking. This recipe is one of my favorites because it includes cream cheese frosting. Cream cheese frosting makes everything better!

What is Pumpkin Bread?

Pumpkin bread is a quick bread, meaning that it doesn’t require yeast for leavening. Instead, baking powder and soda are used to create a light and fluffy texture. The bread is typically flavored with spices like cinnamon, ginger, and nutmeg.

Some variations of pumpkin bread include adding chocolate chips, nuts, or raisins. Pumpkin bread is a popular seasonal treat that is often enjoyed during the fall and winter months.

Whether you enjoy it plain or jazzed up with some tasty add-ins, pumpkin bread is sure to please your taste buds!

Frosted Pumpkin Bread Ingredients

For this recipe, you’ll need ingredients for both the bread and the frosting. Here’s what you’ll need:

Flour– Do not pack the flour. Instead use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife.
Pumpkin puree– I used canned pumpkin puree to simplify this recipe, but homemade is so much better.
Baking powder & soda– Since this is a quick bread, you will need both baking powder and soda to create a fluffy bread.
Pumpkin spices– To give this sweet bread that pumpkin flavor, you’ll need pumpkin spice, cinnamon, and salt.
Eggs– Set your eggs on the counter for about 30-minutes to bring them to room temperature before using them.
Butter– I used unsalted butter. You will melt and cool the butter for the bread, but just allow it to soften for the frosting.
Sugars– For the pumpkin bread, you will need both white sugar and brown sugar. Be sure to pack the sugar.
Vanilla extract– You will need vanilla extract for both the frosting and the pumpkin bread.
Cream cheese– Set the cream cheese on the counter with the butter and eggs to soften before using for the frosting.
Powdered sugar– Do not use regular sugar for the frosting. It will not blend into the right consistency.
Walnuts– If you choose, you can top your pumpkin bread with chopped walnuts.

How to Make Frosted Pumpkin Bread

When making this pumpkin bread, keep in mind that every oven is different. I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end. Follow the steps below!

Step 1: Preheat and Prep

First, preheat the oven to 350 F.Then, grease a loaf tin or line with parchment paper and set to the side.

Step 2: Beat Wet Ingredients and Sugars

In a large mixing bowl, beat the eggs with a mixer on low, and then add the butter, sugars, and vanilla. Mix again until combined.

Step 3: Mix Dry Ingredients

In a separate mixing bowl combine dry ingredients (flour, baking soda, baking powder, spices).

Step 4: Add Dry Ingredients to Wet Ingredients

Next, add the wet ingredients to the dry ingredients. Mix on low until everything combines. Add pumpkin puree.

Step 5: Add the Batter to the Pan

Pour the batter into your prepared loaf tin evenly.

Step 6: Bake

Finally, bake the pumpkin bread for 55 minutes to an hour or until a toothpick inserted into the center comes out clean, dry or with a few breadcrumbs.

Step 7: Cool the Pumpkin Bread

Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.

Step 8: Make the Frosting

Beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. Beat until fully combined.

Step 9: Frost the Bread

Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon.

Step 10: Serve and Enjoy

Cut in slices and serve right away.

Coffees to Pair with Pumpkin Bread

What Type of Pan Do I Need for Pumpkin Bread?

The best option is a glass or light-colored metal pan with straight sides and a smooth surface. Dark pans absorb heat more quickly, which can lead to overcooked bread. Nonstick pans are also a good choice, as they help to prevent sticking and make cleanup a breeze.

But regardless of which type of pan you choose, be sure to coat it with cooking spray or oil before adding the batter. This will help to ensure that your bread releases easily and comes out looking perfect.

Can I Use Homemade Pumpkin Puree?

Yes, you can! While many people opt for store-bought pumpkin puree when making pumpkin bread, it is actually quite easy to make your own. Homemade pumpkin puree will have a fresher flavor than the canned variety, and it can be made with very little effort.

To make pumpkin puree, start by roasting a whole pumpkin in the oven at 400? until it is soft. Then, scoop out the flesh and puree it in a food processor or blender. If you plan to use the puree right away, there is no need to strain it. However, if you want a smoother texture, you can strain the puree through a fine-mesh sieve. Once your puree is ready, simply use it in place of store-bought puree in this recipe.

What is the Type of Frosting Is on this Bread?

The frosting used for this recipe is cream cheese frosting. Cream cheese frosting is a rich, creamy frosting made with cream cheese, butter, and sugar. It’s perfect for topping cakes, cupcakes, and other desserts.

The cream cheese gives the frosting a tangy flavor, while the butter and sugar make it smooth and sweet. This frosting is easy to make and can be stored in the fridge for up to two weeks.

How to Store Leftovers

For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later. Without the frosting the bread will keep for longer.

Other Pumpkin Recipes to Try

Pumpkin bread with cream cheese frosting

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Make a soft and chewy pumpkin bread topped with a delicious cream cheese frosting.

Ingredients

2 cups + ¼ cup all purpose flour
1 + ½ cup pumpkin puree (such as libbys or homemade)
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temp
¾ cup unsalted butter, melted and cooled
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
2-3 cups powdered sugar, depending on which consistency you are going for
Top with chopped walnuts

Instructions

Preheat the oven to 350 F.
Beat the eggs with a mixer on low, add butter, sugars, vanilla. Mix again until combined.
In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
Pour the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper).
Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.
While the bread is cooling, beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients. I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be more thick, add another ½ or 1 cup of powdered sugar.
Cover the entire top of the bread with frosting and add walnuts along with some ground cinnamon. Cut in slices and serve right away.

Notes

Every oven is different, I recommend checking the bread towards the last 50 minutes. If the top gets too brown, cover with foil until the end.

The frosting will keep in the fridge for 3-5 days.

If the frosting seems to thin add more powdered sugar or freeze it until it thickens. It may take hours, depending on the freezer.

For fresh flavor and texture It is better to consume the bread within 2 days but feel free to refrigerate for 3-4 days for later. Without the frosting the bread will keep for longer.

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Pumpkin Cider Recipe

Kelley — Fri, 24 Sep 2021 14:00:00 +0000

It’s officially pumpkin season and while I do love a tall mug of warm apple cider, this Crock Pot Pumpkin Cider is just as delicious and a great way to use up any leftover pumpkin puree that you may have in the kitchen from your baked pumpkin treats!

Slow cooker pumpkin cider is a “set it and forget it” seasonal beverage that’s super easy to make, loaded with warm spices, pumpkin puree, and apple cider as its base.

Enjoy your Crock-Pot Cider on those chilly evenings while leftovers can be stored and reheated later or added to other recipes such as cocktails, sauces, or baked goods!

What Is Pumpkin Cider?

Pumpkin Cider is a fun pumpkin twist to the classic apple cider drink that starts to appear in stores and online around mid-September when the fall season gets into full swing!

With an apple cider base, this Crock Pot Pumpkin Cider has a light pumpkin flavor that isn’t overpowering at all but rather infuses beautifully with the rest of the ingredients, including warm spices, fresh fruit and sweetened with brown sugar.

Enjoy this warm pumpkin cider on a chilly night as is, serve it chilled over ice, adapt it to make a delicious cocktail, or add it as an ingredient to baked goods, cooking liquids, and sauces!

Pumpkin Cider Ingredients

You’ll need a few ingredients to make this delicious cider. Get out your shopping list and jot down these ingredients.

Apple cider: I buy a jug of Musselman’s 100% Apple Cider, but you can use any brand you prefer.
Pumpkin puree: Be sure to get pumpkin puree and not pumpkin pie mix.
Pumpkin pie spice: To give your cider a pumpkin flavor, you’ll need pumpkin pie spice. You can buy it in the spices aisle, or you can make your own homemade pumpkin spice.
Brown sugar: Be sure to pack the brown sugar tightly and scrape it off the top of your measuring cup.
Cinnamon sticks: If you don’t have cinnamon sticks, you can use 1/2-1 teaspoon of ground cinnamon per stick. However, I find the sticks give a better flavor.
Cloves: Cloves can be found in small jars in the spice section of your local grocery store.
Fruit: For this recipe you will need one apple and one orange.

Scroll to the recipe card at the bottom for a full list of exact ingredients!

How To Make Pumpkin Cider In Your Crock-Pot

Making warm cider is incredibly easy to do in your crockpot. Just follow the simple steps below!

Step 1: Add Ingredients To The Crock-Pot

Pour the apple cider and water into the slow cooker pot, followed by the pumpkin puree, pumpkin pie spice, and brown sugar, and stir to combine the ingredients. Next, add in the cinnamon sticks, cloves, and fruit, and then stir once again.

Step 2: Set Slow Cooker To Cook

Set your slow cooker to the low heat setting to cook for 4 hours. Once cooked, allow the cider to cool for 20 minutes.

Step 3: Strain And Serve

Once cooled, strain the pumpkin cider mixture through a cheesecloth to get the best consistency. Serve your cider warm and enjoy!

Can I Make This In The Instant Pot?

Absolutely! Follow the exact same steps as you would when making your pumpkin cider in a slow cooker except that you will now cook the liquid mixture on the high setting of your Instant Pot for 15 minutes, followed by a natural release.

If you are worried about the “BURN” message on your Instant Pot coming on during cooking, you can leave the addition of the brown sugar till after the pumpkin cider mixture has cooked. With that said, I haven’t had an issue with adding the brown sugar in from the start and like how it infuses with the other ingredients during the cooking time.

Strain your Instant Pot Pumpkin Cider through the cheesecloth and serve warm!

What’s The Difference Between Apple Cider And Apple Juice?

Apple cider is raw apple juice with the pulp remaining which means that it’s unfiltered, unpasteurized, and can ferment if not refrigerated or if stored for longer than it should (usually up to 5-7 days in the refrigerator).

Apple juice, on the other hand, is apple cider that’s been filtered so that no pulp or larger pieces of apple remain behind in the juice. It’s then also pasteurized for longer shelf life. You’ll also find that apple juice appears lighter and clearer which is due to the filtering process.

More Cider Drinks to Try

Just like this pumpkin cider, apple cider can be enjoyed as a delicious warm beverage, a cocktail, or used in baked goods. Here are some delicious apple cider recipes to get you inspired:

How To Store Leftover Pumpkin Cider

Leftover Crock Pot Pumpkin Cider can be stored in an airtight container in the refrigerator for up to 7 days. You could also store it in the slow cooker inner pot, covered tightly with plastic wrap if you have enough space in your fridge to accommodate the pot.

When ready to serve leftover pumpkin cider, reheat it on the stove till warm.

It’s totally normal for your homemade pumpkin cider to ferment a bit while in storage, producing a slightly fizzy cider as the days go on. For this reason, I suggest that you make use of your leftover Crock Pot Pumpkin cider within a few days of making it. Of course, if you enjoy the fizzy by-product from storage then that won’t be an issue for you!

Can I Freeze Crock Pot Pumpkin Cider?

Yes, you can! This pumpkin cider can be stored in the freezer for up to 3 months. Just make sure that it has completely cooled before transferring it to a gallon jug into the freezer.

Thaw your frozen pumpkin cider in the refrigerator overnight and reheat it on the stove.

Pumpkin Cider Recipe

Ingredients

6 cups Apple Cider
½ cup Fresh Water
1 cup Pumpkin Puree
1 Tbsp Pumpkin pie spice
½ cup Brown Sugar
3 Cinnamon sticks
8 Whole cloves
1 Apple- sliced
1 Orange- peeled and sliced

Instructions

Pour apple cider and water into your pot.
Add in the pumpkin puree, pumpkin pie spice, and brown sugar.
Stir until well combined.
Add in cinnamon sticks, cloves, and fruit, stir once more.
Set your slow cooker to the low heat setting and allow to cook for 4 hours.
Leave to cool for 20 minutes.
Strain through cheesecloth for best results.
Serve warm and enjoy!

Notes

Refrigerate leftover cider for up to 7 days. Reheat on the stove.

Cider can be frozen for 3 months. Thaw in the refrigerator.

Other Fall Drinks To Try

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Starbucks Pumpkin Cream Cold Brew

Kelley — Tue, 31 Aug 2021 04:33:30 +0000

You are going to want to try this delicious fall Starbucks copycat drink! Pumpkin cream cold brew is the best transition from fall to summer drink. Skip the drive thru – this cold brew with pumpkin sweet cream foam is so easy to make at home!

It’s baaaack! Pumpkin everything has officially arrived and I am here for it. I love when Starbucks fall menu drops and I can grab some of my seasonal favorites again. I’m talking apple fritters, pumpkin spice latte, pumpkin bread and scones. I’m sad they are removing the salted caramel mocha from their menu, but new additions like this pumpkin cream cold brew make up for the loss.

What is cold foam?

So cold foam has gained popularity over the past few years and can be seen on the top of many a Starbucks drink. Cold foam is like whipped cream, but not as dense. It’s the foam from a hot latte, chilled, and poured over the top of a cold drink. You can get it in an flavor you’d like. Starbucks does a pumpkin cold foam during the fall months and it’s pretty delicious!

Pumpkin cream cold brew ingredients

The best part of this delicious drink? You only need a handful of pretty common ingredients. In fact, I bet you have most of them in your pantry already! To make your copycat Starbucks drink you will need:

cold brew coffee
milk
sweetener
heavy cream
pumpkin puree

Cold brew coffee – You can make your own cold brew coffee (it’s really pretty easy!) or you can use a concentrate. You can find cold brew concentrate near the dairy section of the grocery store. Another substitution is to use iced coffee.

Milk – Use your favorite milk here. You can make this pumpkin cream cold brew dairy free by using coconut or almond milk.

Sweetener – If your cold brew is unsweetened, you will want to add some sort of sweetener to it. To make it a true copycat you will want to use vanilla syrup.

Heavy cream – This is for the pumpkin cold foam topping. If you want to do a completely dairy free drink, use coconut cream here. Coconut cream is the semi-solid part in a can of coconut milk.

Pumpkin puree – Grab a can of plain pumpkin puree from the baking aisle.

Pumpkin cream cold brew recipe

You will need a few kitchen tools to make this drink. Once you have gathered all your ingredients you will also need to get:

glass with ice
blender or milk frother

Let me take a second to talk about making the best cold foam possible. I stumbled upon the Instant Pot milk frother awhile ago and I fell in love. It has a few different options, one of which is to make a cold foam! You simply add your ingredients and press the cold button and it makes a homemade cold foam for you. Boom – done. It’s pretty inexpensive for a milk frother too. While the Instant Pot milk frother makes it easier to make cold foam, it’s not a necessity. You can use a high powered blender or handheld frother.

Step 1 Make the cold brew

You will want to make homemade cold brew the night before you plan on having this pumpkin cream drink. Don’t worry – it’s super easy! It also saves you a ton of money. You can also use cold brew concentrate or iced coffee here. Make sure whatever option you choose, you add a bit of sweetener to your coffee.

Step 2 Make the pumpkin cream cold foam

Place the heavy cream and the pumpkin puree in a blender or the Instant Pot milk frother. Blend until foam forms. You can also add a bit of sweetener to your cold foam. Use either a liquid sweetener such as vanilla syrup or a powdered sugar so that it dissolves evenly.

Step 3 Assemble the cold brew with pumpkin cream

Pour your cold brew in your glass with ice. Add your sweetener if you haven’t already. Top with the homemade pumpkin cold foam. Garnish with pumpkin pie spice, nutmeg or cinnamon and enjoy!

How to make a dairy free pumpkin cream cold brew

This recipe can easily be made dairy free for my friends with dairy sensitivities. Replace the milk with coconut or almond milk in the cold brew recipe. You will also want to replace the heavy cream with coconut cream. You are all set to enjoy this dairy free Starbucks copycat recipe!

How many calories in pumpkin cream cold brew

This drink is relatively low in calories when you order it from Starbucks. Per their website, it has 250 calories in a grande, which is a medium. This homemade version has calories, making it a healthier option. You can even make this drink keto by using a keto vanilla syrup in the cold brew and the cold foam.

How to order at Starbucks

If the fall menu is still out you can ask for a pumpkin cream cold brew at the window. Easy peasy. If the fall menu is gone, you can ask for a cold brew coffee with pumpkin cold foam. Starbucks keeps their pumpkin flavoring all year so you can easily enjoy this drink year round.

Tips and tricks

This drink is pretty straightforward and easy to make but to make it the best pumpkin cream cold brew copycat, follow these simple tips:

Use a good quality cold brew coffee. If you can make cold brew at home, even better. Cold brew has a smoother taste than iced coffee so it really allows the pumpkin cold foam to shine in this recipe.
The cold foam milk frother is a game changer if you plan to make cold foam at home often.
A high powdered blender or handheld frother will work just as well though.
Want your cold brew sweeter? Add another tablespoon of the vanilla syrup.

Starbucks Pumpkin Cream Cold Brew

Yield: 1 drink

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Make a copycat pumpkin cream cold brew at home with a few simple ingredients!

Ingredients

1/2 cup of cold brew coffee
1/2 cup of milk
3 tablespoons vanilla syrup, divided
3 tablespoons of heavy cream
2 tablespoons of pumpkin purée

Instructions

Add the cold brew coffee, milk and 2 tablespoons of sweetner to a glass with ice. Stir to combine.
In a blender or milk frother with cold foam setting, add your heavy cream, pumpkin puree and 1 tablespoon of the vanilla syrup. Blend or froth until foamy.
Pour the pumpkin cold foam over top of the cold brew.
Top with pumpkin pie spice or nutmeg and enjoy.

Nutrition Information:

Yield: 1 Serving Size: 1 drink
Amount Per Serving: Calories: 183Total Fat: 9gSodium: 71mgCarbohydrates: 26gProtein: 5g

Other Starbucks fall menu copycats to try

Do you love the fall menu from Starbucks? ME TOO! Here are my favorite homemade fall menu items:

Pumpkin spice latte – the classic fall drink
Pumpkin scones
Pumpkin iced coffee
Pumpkin bread
Pumpkin chai latte
Pumpkin muffins

Did you try this recipe? I’d love for you to leave a review above in the recipe card or below in the comments. Want to try it later? You can pin the image below. I appreciate your support!

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Pumpkin Bars with Cream Cheese Frosting

Kelley — Thu, 08 Oct 2020 03:03:15 +0000

Its time for pumpkin coffees, pumpkin scones, and pumpkin bars with cream cheese frosting! I love this time of year with sweet aromas, the beautiful colors of the trees, and of course pumpkin everything! Let me show you how to make these easy pumpkin bars with real pumpkin and a delicious cream cheese frosting!

Please give me all the pumpkin this time of year! I stock up on canned pumpkin around August so that I can make pumpkin treats all fall long. And it’s not so much the pumpkin that I love, but the spices associated with pumpkin.

Cinnamon, nutmeg, clove, ginger. All of these spices in pumpkin pie spice that make me think of fall. And smell amazing! These pumpkin bars taste and smell just like a cool fall day.

What are Pumpkin Bars with Cream Cheese Frosting?

Pumpkin bars with cream cheese frosting are a sweet bar kind of like sugar cookie bars. They have a pumpkin taste with a crunchy crust, and deliciously sweet cream cheese frosting. If you like pumpkin pie, you will love these bars with cream cheese frosting. They are great as a snack, a dessert or to eat with your morning DIY coffee.

Pumpkin Bars Ingredients

For this recipe, you will need ingredients for the bars as well as ingredients for the sweet cream cheese frosting. Here’s what you will need:

Pumpkin Bar Ingredients:

4 eggs
1 2/3 cups sugar
1 cup oil
2 tsp baking powder
1 16 oz can pumpkin puree
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Frosting Ingredients:

1 8 oz package softened cream cheese
1 cup softened butter
2 tsp vanilla
4 cups powdered sugar

Pumpkin – You want to grab a can of pumpkin puree, not canned pumpkin pie filling.

Can I Use A Pie Pumpkin?

If you would prefer to make everything from scratch, you could use a pie pumpkin instead of the canned pumpkin puree. You will need to use the pumpkin to make puree. To use a pie pumpkin, follow this Easy Pumpkin Puree from Scratch.

How to Make Pumpkin Bars with Cream Cheese Frosting

There is two basic steps to this recipe. First, you will want to make the Pumpkin Bars. Then, you will want to make the cream cheese frosting. Follow the steps below to make a delicious treat!

How to Make the Bars

Once you have all your ingredients you will also need to grab:

stand or hand mixer
mixing bowls
spatula
jelly roll pan
measuring cups and spoons

Step 1 Cream the eggs and sugar

Beat the eggs and sugar together in a stand up mixer. You can also use a mixing bowl and hand mixer as well.

Step 2 Add oil

Slowly add the oil. You may want to scrap the sides with a spatula after you mix it together.

Step 3 Add the pumpkin

Add the pumpkin and beat until light and fluffy.

Step 4 Sift dry ingredients

Sift together the flour, baking soda, baking powder, salt, and cinnamon

Step 5 Add wet ingredients to dry

Slowly add to wet ingredients to your dry ingredients. Mix together and scrap down the side of the bowl as needed.

Step 6 Pour into pan

Pour the mixture into an ungreased jelly roll pan. A jelly roll pan has a bigger lip than a traditional cookie sheet.

Step 7 Bake

Bake at 350 for 20 minutes or until a toothpick comes out clean from the center. Cool completely before frosting.

How to Make the Frosting

Step 1 Cream the butter and cream cheese

Beat cream cheese and butter with an electric mixer until soft and fluffy.

Step 2 Add vanilla

Add the vanilla and beat.

Step 3 Add powdered sugar

Add the powdered sugar one cup at a time and beat until very light and fluffy.

Step 4 Add to pumpkin bars

Add the cream cheese frosting to the cooled pumpkin bars.

Best Coffees to Go with Your Pumpkin Bars

These delicious treats go perfectly with coffee. Here are some of my favorite coffee recipes:

How to Store Leftover Pumpkin Bars

These Pumpkin Bars with Cream Cheese Frosting can be stored for up to 3 days in the refrigerator. Be sure to store it in an airtight container.

Always put your pumpkin bars in the refrigerator. This allows the cream cheese topping to stay firm and not soften.

Can You Freeze Them?

If you want to store your pumpkin bars for a later date, you can also freeze them. Just place your bars in an airtight container or a freezer bag.

When you are ready to thaw them, pull out the bars and let them thaw in the refrigerator overnight. If they are still frozen, you can let them sit on the container until they finish thawing.

Other Pumpkin Recipes to Try

If you love pumpkin as much as I do, you are going to love all these other pumpkin recipes! Check them out:

Pumpkin bars with cream cheese frosting

Yield: 18 bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

An easy pumpkin bar recipe topped with cream cheese frosting!

Ingredients

BARS
4 eggs
1 2/3 cups sugar
1 cup oil
1 16 oz can pumpkin puree
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
FROSTING
1 8 oz package softened cream cheese
1 cup softened butter
2 tsp vanilla
4 cups powdered sugar

Instructions

Beat the eggs and sugar together in a stand up mixer.
Slowly add the oil.
Add the pumpkin and beat until light and fluffy.
Sift dry ingredients together.
Slowly add to wet ingredients.
Bake at 350 for 20 minutes in a 12x16 ungreased jelly roll pan.
Cool completely before frosting.

Frosting

Beat cream cheese and butter with an electric mixer until soft and fluffy.
Add the vanilla and beat.
Add the powdered sugar one cup at a time and beat until very light and fluffy.

Nutrition Information:

Yield: 18 Serving Size: 1 bar
Amount Per Serving: Calories: 498Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 81mgSodium: 396mgCarbohydrates: 58gFiber: 1gSugar: 45gProtein: 4g

Be sure to share this delicious recipe on Pinterest for others to enjoy.

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Pumpkin White Hot Chocolate

Kelley — Tue, 06 Oct 2020 17:56:34 +0000

Pumpkin white hot chocolate is the ultimate fall to winter drink. Made with only 5 ingredients, you are going to want to sip on this drink all fall long. And into the winter! Let me show how to make this easy drink on the stove top using real pumpkin.

As much as I love a good pumpkin coffee, there are times that I want something sweet without the caffeine. And that my kids can enjoy as well. Enter pumpkin spice white hot chocolate! This drink is kids friendly and full of pumpkin spice flavor.

Plus it’s made with white chocolate instead of regular chocolate, which makes it extra special. I love a good white chocolate recipe and this one is my new favorite!

What is pumpkin white hot chocolate?

This drink is similar to a traditional hot chocolate made with cocoa powder but uses white chocolate instead. It also has real pumpkin and pumpkin pie spice to give it a unique (and totally delicious) fall flavor. It is sweetened with sweetened condensed milk which gives this drink a silky smooth consistency.

Pumpkin white hot chocolate ingredients

My favorite part of this drink recipe is that you don’t need a bunch of fancy ingredients. To make a pumpkin white hot chocolate at home you will need:

pumpkin puree
sweetened condensed milk
milk
vanilla extract
pumpkin pie spice
white chocolate
whipped cream

Pumpkin – Grab a can of pumpkin puree from the baking aisle. You want pure pumpkin, not the pumpkin pie mix that is already sweetened. You only need 1/4 cup of the pumpkin puree so save the rest for other yummy pumpkin recipes.

Try: pumpkin sauce, pumpkin cheesecake crescents, pumpkin butter

Sweetened condensed milk – While you are in the baking aisle for the pumpkin puree, get a can of sweetened and condensed milk as well. Again you don’t need much to make a single drink, so save it for other recipes.

Try: pumpkin spice coffee creamer, vanilla sweet cream creamer

Milk – Use your favorite milk for this recipe. Want to make a dairy-free pumpkin hot chocolate? Try coconut milk or almond milk in place of regular milk.

Vanilla extract – A half of a teaspoon is all you need for this drink. You can buy pre-made vanilla extract or try your hand at homemade! Homemade vanilla extract also makes a great gift.

Pumpkin pie spice – Make your own homemade pumpkin pie spice to have on hand for all the fall recipes, or grab some from the store.

White chocolate – You can use either white chocolate chips or a white chocolate bar for this recipe. Whichever you use, make sure you use a good quality white chocolate. The better the chocolate, the better the drink!

Do I have to use white chocolate?

No, you can use whatever chocolate you’d like. Milk chocolate or dark chocolate would make a delicious substitution for the white chocolate.

Whipped cream – This is an optional topping, but oh so good. You can use whipped cream, cool whip or try homemade whipped cream.

How to make a pumpkin white hot chocolate

Once you have all your ingredients you will also need to grab:

medium sauce pan
measuring cups and spoons
spatula
coffee mug

Step 1 Combine ingredients

Place the pumpkin, sweetened condensed milk, pumpkin pie spice and milk in a medium sauce pan over medium heat. Whisk together to combine.

Step 2 Melt white chocolate

Bring the sauce pan to a simmer and reduce the heat. Add the white chocolate and stir. Continue to stir until the white chocolate melts.

Step 3 Serve

Remove pan from heat and allow to cool slightly. Pour into a coffee mug, top with whipped cream and pumpkin pie spice and enjoy!

Pumpkin white hot chocolate in a Crock Pot

Want to make this pumpkin white hot chocolate for a crowd and in a Crock Pot? It’s super easy! You follow all the same steps except you allow it to slow cook. You can follow this easy Crock Pot pumpkin white hot chocolate recipe.

Pumpkin white hot chocolate

Yield: 2 drinks

Cook Time: 10 minutes

Total Time: 10 minutes

How to make a creamy pumpkin white hot chocolate on the stove top.

Ingredients

1/4 cup pumpkin puree
2 tablespoons sweetened condensed milk
1 teaspoon pumpkin pie spice
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup white chocolate chips
whipped cream

Instructions

In a sauce pan combine the pumpkin puree, sweetened condensed milk, vanilla extract, pumpkin pie spice and milk. Use a whisk to combine.
Heat to a simmer and stir in the chocolate chips. Stir constantly to prevent sticking.
Once melted, remove from heat and pour into cups.
Top with whipped cream and additional pumpkin pie spice.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 192mgCarbohydrates: 51gFiber: 1gSugar: 37gProtein: 13g

You may also want to try these other pumpkin chocolate drinks:

Be sure to pin this to your favorite fall drink board too!

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Pumpkin Spice Buttermilk Pie

Kelley — Mon, 28 Sep 2020 02:21:09 +0000

You can’t have Thanksgiving without a pumpkin pie! I love pumpkin pie, but I also like buttermilk pie. With this Pumpkin Spice Buttermilk Pie recipe, you get the best of both worlds; pumpkin flavor with a buttermilk pie. Let me show you how to homemade dessert today.

Is it even fall without adding pumpkin spice to everything? I mean, we put pumpkin spice in our coffee, in our butter and even in cookies! It was only natural to make a pumpkin spice ganache for this creamy homemade buttermilk pie.

What is Pumpkin Spice Buttermilk Pie?

This pie is more of a buttermilk pie than a pumpkin pie. You get your pumpkin spice from the ganache glaze you pour over the top. It’s more of a sweeter, creamier version of a pumpkin pie.

Pumpkin Spice Buttermilk Pie Ingredients

The ingredients for this recipe will make one 9-inch pie! Double the recipe for the double the pie! Here’s what you need:

½ C unsalted sweet cream butter, softened
2 C sugar
3 large eggs
1 C buttermilk
3 tbsp flour
2 tsp pure vanilla extract
1 tsp kosher salt
1 tsp nutmeg
A 9-in deep pie dish, unbaked

For Pumpkin Pie Ganache:

1 cup semi sweet chocolate chips
1/2 cup Pumpkin Spice Coffee Creamer (follow link to make your own)

Butter, sugar, eggs – Use your favorite butter, sugar and eggs for this recipe. I do suggest unsalted butter for this pie. You can use salted, but I’d omit the salt.

Buttermilk – You will need a cup of buttermilk for this pumpkin buttermilk pie. You can buy it from the store in the milk section, or you can make buttermilk with regular milk.

To make buttermilk you will need to add 1 tablespoon lemon juice or vinegar to a cup of buttermilk. This curdles the milk and creates the buttermilk. Here is a great guide on how to make buttermilk as well.

Pie crust – You can buy a pre-made pie crust or you can try your hand at homemade pie crust.

Pumpkin spice coffee creamer – This is a seasonal product that you can find in your milk aisle. You can also make homemade pumpkin spice coffee creamer and have it year round!

What is Pumpkin Spice Ganache?

Ganache is kind of like a glaze. It can be used as a glaze, sauce, filling, frosting, or to make truffles. For a glaze or frosting, you will use a 1:2 ratio of cream and chocolate to make it spreadable.

For this recipe, we are using a pumpkin spice cream to make a glaze for your pumpkin pie.

How to Make Pumpkin Spice Buttermilk Pie

This recipe is super easy to make. Just follow the steps below for a pie everyone will want the recipe for!

Step 1 Preheat

Preheat oven to 350 degrees and place the pie dish onto a cookie sheet

Step 2 Mix Ingredients

Using a large bowl and hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time. Beat in the buttermilk, flour, vanilla, salt, and nutmeg until combined.

Step 3 Bake

Pour into the pie dish and bake for 55-65 minutes or until set.

Step 4 Cool

Allow to cool completely before placing into the fridge overnight

Step 5 Make Pumpkin Spice Ganache

The pumpkin spice ganache is used as a glaze to go over the top of your pie. It makes it creamy and delicious. Here’s how you make it:

Using a small pot, bring the pumpkin spice cream to a slow simmer
Pour over the chocolate chips in a heat safe bowl
Whisk until smooth
Pour over cold pie and smooth evenly

When finished, you can cut and serve your pie!

How to Store Leftover Buttermilk Spice Pumpkin Pie

After baking your pumpkin pie, you must refrigerate it to keep it safe to eat. Because it has been made with eggs and milk, leaving it out will give perfect conditions for bacteria to grow.

Wrap some aluminum foil over your pie and place it in the refrigerator. Be sure to eat it within 3-5 days.

Can I Freeze It Before the Big Day?

Yes, you can freeze your pumpkin pie until you are ready to use it. You will want to completely cool your pie before placing it in the freezer. Allow it to cool in the fridge for several hours.

Once your pie is completely cooled, wrap it tightly with several layers of plastic wrap. I like to follow that with a layer of aluminum foil to prevent freezer burn. The pie can remain frozen up to a month.

Other Pumpkin Recipes to Try

Tis the season for everything pumpkin! If you are looking for other pumpkin recipes to try, here are a few of my favorites:

Pumpkin Spice Buttermilk Pie

Yield: 1 pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

How to make a decadent buttermilk pumpkin spice pie!

Ingredients

½ C unsalted sweet cream butter, softened
2 C sugar
3 large eggs
1 C buttermilk
3 tbsp flour
2 tsp pure vanilla extract
⅛ tsp kosher salt
⅛ tsp nutmeg
1 9in deep pie dish, unbaked
1 C semi sweet chocolate chips
½ C Pumpkin Spice Coffee Creamer

Instructions

Preheat oven to 350 degrees and place the pie dish onto a cookie sheet.
Using a large bowl and hand mixer, cream together the butter and sugar.
Beat in the eggs, one at a time.
Beat in the buttermilk, flour, vanilla, salt, and nutmeg until combined.
Pour into the pie dish and bake for 55-65 minutes or until set.
Allow to cool completely before placing into the fridge overnight.
Using a small pot, bring the pumpkin spice cream to a slow simmer.
Pour over the chocolate chips in a heat safe bowl.
Whisk until smooth.
Pour over cold pie and smooth evenly.
Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 170mgCarbohydrates: 52gFiber: 1gSugar: 47gProtein: 3g

Please share this post on Pinterest for others to enjoy!

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Pumpkin Spice Whipped Coffee

Kelley — Wed, 23 Sep 2020 17:59:39 +0000

Oh man. Hold onto your pumpkins – I have a treat for you today! You know the famous fluffy whipped coffee that is so good? Well, I added pumpkin to it! Yup. Your favorite fluffy coffee just got pumpkin spiced! And it’s super easy to make too. Let me show you how to make a delicious pumpkin spice whipped coffee.

Y’all know that I love to try fun new coffee recipes whenever they come out, right? Like it’s one of my favorite things to do. When the dalgona or fluffy coffee craze started a few months ago I was all over it. I had to try it!

Now that it’s fall of course I had to make a pumpkin version of the yummy whipped coffee! Because what’s fall without pumpkin spice coffee every day?

What is pumpkin spiced whipped coffee?

This DIY coffee drink takes fluffy coffee and combines it with pumpkin spiced milk. The coffee portion of this drink is the same as a regular whipped coffee but the milk part is infused with delicious pumpkin flavor. You then mix together the whipped coffee with the pumpkin milk and you have the best fall coffee ever.

Is Dalgona the same as whipped coffee?

Yup! Dalgona is the same as whipped coffee. This coffee goes by a couple different names actually. It’s been called whipped coffee, fluffly coffee and even TikTok coffee since that’s where the craze started.

Pumpkin spice whipped coffee ingredients

The great things about this coffee recipe is that the ingredients are super simple. I bet you have most of them in your kitchen already! You will need:

1 tbsp instant espresso (1 standard packet)
1 tbsp granulated sugar
1 tbsp hot water
1/2 cup milk (dairy or nondairy)
1 tbsp canned pumpkin
1 tbsp brown sugar
1/2 tsp pumpkin pie spice

Instant espresso – This is key to making fluffy whipped coffee. You need instant espresso, either loose or the individual packets. I normally have a small jar of instant espresso just for lattes and other DIY coffee drinks.

What is in instant coffee that makes it whip?

Instant coffee has xantham gum in it that thickens the coffee/water mixture when whipped.

Sugar – To make the whipped part of the coffee you need instant espresso, sugar and water. You can use any type of granulated sugar that you prefer.

Milk – You can use any kind of milk that you like. To make it dairy-free use your favorite coconut, almond or oat milk.

Pumpkin – Grab a can of pumpkin puree for this recipe. You only need a tablespoon so save it for other yummy pumpkin recipes.

Brown sugar – A bit of brown sugar adds a bit of sweetness to the pumpkin milk. You can use regular or powdered sugar if you don’t have brown sugar on hand.

Pumpkin pie spice – You can use homemade pumpkin pie spice or grab a jar of store bought for all things pumpkin this fall.

How to make whipped pumpkin spice coffee

The great thing about this DIY coffee recipe is that you can have it hot or iced! The whipped coffee part is the same for both hot or iced, the pumpkin spice milk is what changes slightly.

Step 1 Make the whipped coffee

In a small bowl, combine the instant espresso, sugar, and hot water. Using a hand mixer, beat until it forms stiff peaks. Set aside

Tip: Start on low speed and work up to medium-high. If you go straight to high speed, you’ll end up with a mess!

If using an immersion blender, place the instant espresso, sugar and hot water in a bowl. Place the immersion blender in and blend until peaks form. You can move the immersion blender around the bowl to make the process faster.

Step 2 Make a Hot Pumpkin Spice Whipped Coffee

Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine.

Microwave for 2 minutes. Stir again. Add the coffee cream and stir it gently into the milk.

Step 2 Make an Iced Pumpkin Spice Whipped Coffee

Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine. Microwave for 30 seconds and then stir again. Pour over ice. Top with coffee cream and gently stir the cream into the milk.

How long does it take to whip coffee?

It depends on what method and tools you use. If you use just a whisk or a fork it can take up to 20 minutes. A handheld mixer will take about 7-8 minutes to get fluffy. If you use an immersion blender it will take about 5 minutes.

How do you drink fluffy Dalgona coffee?

The best way to drink this coffee is to push the whipped coffee portion into the milk and stir. The whipped coffee can be slightly bitter but the milk helps sweeten the drink.

Other whipped coffee recipes to try

Fluffy whipped coffee is a pretty versatile drink that can be made a variety of ways with different flavors. Here are some of my favorite whipped coffees –

Classic whipped coffee – the original no flavors added, just good coffee!
Vanilla whipped coffee
Raspberry whipped coffee
Caramel whipped coffee
Coconut mocha whipped coffee

Pumpkin spice whipped coffee

Yield: 1 drink

Prep Time: 10 minutes

Total Time: 10 minutes

The perfect drink for a fall afternoon! How to make a pumpkin spice whipped coffee - hot or iced!

Ingredients

For the Whipped Coffee
1 tbsp instant espresso
1 tbsp granulated sugar
1 tbsp hot water
For the Pumpkin Spiced Milk
1/2 cup milk (dairy or nondairy)
1 tbsp canned pumpkin
1 tbsp brown sugar
1/2 tsp pumpkin pie spice

Instructions

In a small bowl, combine the instant espresso, sugar, and hot water. Using a hand mixer, beat until it forms stiff peaks. Set aside
To Make a Hot Coffee - Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine.
Microwave for 2 minutes. Stir again. Add the coffee cream and
stir it gently into the milk— it doesn’t have to all be combined.
To Make an Iced Coffee - Combine the milk, canned pumpkin, brown sugar, and pumpkin pie spice in a large, microwave safe mug. Stir to combine.
Microwave for 30 seconds and then stir again. Pour over ice. Top with coffee cream and gently stir the cream into the milk— it doesn’t need to all be combined. Enjoy.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 205mgCarbohydrates: 56gFiber: 3gSugar: 29gProtein: 15g

Love this recipe? You can pin it to your coffee board!

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