Yesterday my sweet little cousin Ellie came over to visit Hattie and I, and what funner thing for three girls to do than take over the kitchen! I asked Ellie if she liked pumpkin but the look on her face was answer enough for me. I promised her she would like the taste of pumpkin after I made it into an after school treat, and in true Ellie fashion, she was a great sport. We stirred, and added, and mixed, and measured, it was great girl fun, and the kitchen smelt delightful!
We plopped ourselves on the kitchen floor to taste the final product, and the whipped cream was melting into this sort of warm ice creamy goodness, it was wonderful. The pumpkin was trapped underneath, but we got to it eventually. Ellie declared that she liked it (yay!), and because it was edible, Hattie loved it as well.
Ellie and I agreed that this would be a fantastic treat for Thanksgiving, Christmas, or any cold day with family. Try it out on the first nippy day (like we all do with gumbo). I promise you won’t be disappointed! Unless of course you hate pumpkin, but then we would have to call you the Thanksgiving Grinch. Nobody wants to be the Grinch.
Original Recipe Here
- 1.5 cups whole milk
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- pinch of ground cloves (I omitted)
- 1/2 teaspoon vanilla
- pinch sea salt
- 2 ounces white chocolate (roughly chopped, or use chips)
- In a small sauce pan over medium heat, combine milk, pumpkin and spices. Cook stirring constantly until just simmering.
- Remove from heat and add chocolate ( reserve some for garnish)
- Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon.
- Serve immediately.
-1 cup of heavy cream
-1 tablespoon of vanilla
-1 tablespoon of sugar
-mix until stiff peaks form
I’m taking the night off from cooking to enjoy some steaks and BBQ burgers with family, that’s pretty fall if you ask me. But I’ll be back Friday with some butternut squash mac and cheese. Yum.