Well Hello Pumpkin

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I absolutely love Fall and that is mainly because of pumpkin.  Ashley L. sent me a crockpot recipe for a pumpkin spiced latte that her friend makes and swears it is amazing.  I am also going to post the most simple pumpkin recipe in the entire world because even though I kind of forgot to spray the pan with Pam we all ate the bottom out with forks…… it’s that good.

 

 Pumpkin Spice Latte

  • 2 cups milk (I used 2%)
  • 2 Tbsp canned pumpkin
  • 2 Tbsp white sugar
  • 2 Tbsp vanilla (not a typo. it asks for tablespoons)
  • 1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
  • 1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used instant espresso)
  • garnish with whipped cream (optional)

 

Preparation:

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly.  I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

 

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

 

Cover and cook on high for 2 hours if everything is cold. Whisk again.

 

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

 

 

Easy Pumpkin Crumble

  • 1 boxed yellow or white cake mix
  • 1-2 sticks butter (see notes in instructions)
  • 1 (16 oz) can pumpkin*
  • 2 eggs
  • 1 can sweetened condensed milk
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 C chopped pecans
  • 1/2 tsp additional cinnamon for topping

 

Preparation:

Preheat oven to 350.

 

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces.  (spray bottom of pan or line with parchment) Place mixture in a 9×13 baking dish and press flat with your fingers.

 

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

 

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on. Here’s why:

 Here’s a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you’re sprinkling on top will help you get the perfect topping ratio in the last step.

 

Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now:

 

Here’s the trick: For every 1 C of cake mix you sprinkled on top, you’ll need 3 T of melted butter. Drizzle it right on top.

 

That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.

 

You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of whipped cream on top. It’s also great with vanilla ice cream.

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