Fall is here! And it’s my favorite time of year. Autumn in Michigan is absolutely gorgeous. The leaves turn, there’s a crispness in the air, and all of the wonderful produce that this season has to offer is in full swing! And you know what that means!
Pumpkin Spice EVERYTHING!
Okay I know everyone has some kind of pumpkin spice recipe, and I would be remiss if I didn’t provide a lovely pumpkin-y recipe for you as well. And there’s a darn good reason that there are so many pumpkin pie-y recipes out there…because they’re DELICIOUS! Except to my hubby. This is one of the few flavors he doesn’t enjoy (along with salmon, egg plant and goat cheese). Nothing pumpkin-y. But you know what? That’s A-okay. More Dairy Free Pumpkin Pie Pudding Shooters for me!
Originally when I created this recipe, I had in mind to make a super creamy and deliciously pumpkin pie spiced dessert. And I did just that! However, it also occurred to me as I was creating it that the addition of a touch of brandy could only make it that much better! So I have two versions for you! A non-alcoholic version perfect for any autumn-inspired dinner party or weeknight dinner, and one that’s spiked and meant to be eaten as a dessert shot! This one is perfect to take to a tailgate or an adult Halloween party! If you don’t care for brandy, you can substitute it for a spiced rum, a little whiskey, or just omit the sauce altogether. It’s up to you!
Nothing says fall like pumpkin pie spice, and this is just the dessert that I need to get me in the mood for all things autumn. It makes saying au revoir to summer for another nine months a little less painful. So on with the recipe!
- Heat a small saucepan over medium heat on the stove top.
- Add the coconut milk and pumpkin puree to the pan and stir to break up the clumps.
- Split the vanilla bean in half lengthwise and scrape out the caviar. Toss the caviar into the pan along with the pod.
- Whisk in the maple syrup, cinnamon, nutmeg and clove. Stir to combine.
- When the mixture reaches a steam (not quite bubbling), remove it from the heat.
- Slowly whisk is your gelatin, so as to avoid clumpage (yes, that is a culinary term).
- Distribute your mixture into whatever heat proof vessel you choose to use (ramekins, shot glasses, martini glasses, etc.)
- If you're adding the alcohol to the recipe, add it at this time.
- Pop the glasses in the fridge and let set overnight.
- Serve and enjoy!
What’s your favorite fall treat?
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