HOMEMADE COFFEE CREAMER (PUMPKIN SPICE) RECIPE | ALLRECIPES
Why buy expensive name-brand coffee creamers when it's this easy to make even better tasting ones?
Provided by BetterCookingForSingleFathers
Categories Drink Recipes Coffee Drinks Recipes Creamer
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 28 servings
Number Of Ingredients 6
Steps:
- Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
- Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.
Nutrition Facts : Calories 101.9 calories, CarbohydrateContent 10 g, CholesterolContent 24.2 mg, FatContent 6.5 g, ProteinContent 1.4 g, SaturatedFatContent 4 g, SodiumContent 23.5 mg, SugarContent 9.3 g
PUMPKIN CREAM PIE RECIPE | ALLRECIPES
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Desserts Pies Pumpkin Pie Recipes
Yield 1 - 9 inch pie
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, CarbohydrateContent 38.2 g, CholesterolContent 4.9 mg, FatContent 9 g, FiberContent 1.1 g, ProteinContent 3.2 g, SaturatedFatContent 4.6 g, SodiumContent 556.2 mg, SugarContent 25.1 g
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- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
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