What Better Than A Pumpkin Spice Latte with Choc Swirl Pumpkin Pie?

There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.

The Famous Pumpkin Spice Latte

Ingredients:

For the Pumpkin Spice Syrup:

  • 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
  • 2 cups milk
  • 1/2 cup of sweetened condensed milk
  • 1/3 cup brown sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)

Remaining Ingredients:

  • ready made coffee
  • whipped cream

Directions:

  1. Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
  2. Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
  3. Add a cup of hot brewed coffee and stir
  4. Finish it off with some whipped cream and pumpkin spices
  5. Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)

Chocolate Swirl Pumpkin Pie

Ingredients:

Crust

  •  1 1/2 cup crushed gingersnap cookies
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • pinch of salt

Pie

  • 15 oz. can pumpkin puree or 2 cups of homemade pumpkin puree
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1/2 cup Nutella (or 4 oz of good quality chocolate)
  • 2 1/2 teaspoons of pumpkin spices mix (1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
  • 1/2 tsp salt

Directions:

Preheat to 350 F

  1. Spray 9 inch pie dish with nonstick cooking spray and set aside
  2. Combine the crushed gingersnap cookies with the butter, sugar, and salt
  3. Press into the prepared pie dish about halfway up the sides
  4. Bake the crust for about 10 minutes and let it cool
  5. Meanwhile whisk the eggs together and add all the ingredients for the pie except for the chocolate Nutella
  6. Keep one cup of the mix on the side and pour the rest of it into the pie crust
  7. Mix the one remaining cup of pie mix with the Nutella
  8. Drop spoonfuls of the mix all over the pie and swirl it gently with a knife
  9. Bake for about 40-45 minutes or until the filling is set

Any favorite seasonal recipes or foods?

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One thought on “What Better Than A Pumpkin Spice Latte with Choc Swirl Pumpkin Pie?

  1. Pingback: Mini Pumpkin Pies « simplydelicious

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