You know what I most love about fall, besides boots and sweaters? Soooo, actually…you know what I love third most about fall? Pumpkin anything: pie, lattes, rolls, cookies. Mmmmm…and while we can technically make these goodies anytime of the year, we don’t. We wait. Patiently. For leaves to turn, for the warmth of sun to be replaced by the chill of an approaching winter. And then, we break out the pumpkin treats! Coffee-mat recently broke out some pumpkin goodness too, with the introduction of sugar-free Pumpkin Spice. If your taste buds are begging you for a taste-of-the-season, here are three great recipes, all of which include Pumpkin Spice:
Pumpkin Pie Martini:
- 3 oz. vanilla vodka
- 3 oz. crème de cacao liqueur
- 1-1/2 oz. NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
- 1 graham cracker, crushed (optional)
Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims. Fill a cocktail shaker half way with ice. Add vodka, crème de cacao and Coffee-mate and shake well. Strain mixture into prepared glasses.
Pumpkin Spice Panna Cotta
- 1 envelope (7 grams) unflavored gelatin
- 3 Tbsp. ice cold water
- 1 cup NEW Seasonal Coffee-mate Sugar Free Pumpkin Spice
- 1 cup whipping cream
- 1/2 cup pure pumpkin puree
- Orange slices (optional)
- Crushed gingersnap cookies (optional)
Spray six 4-ounce ramekins or custard cups with nonstick cooking spray and set aside. Sprinkle gelatin over water in a small bowl; let stand for about 5 minutes or until softened. Whisk Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm. When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved. Pour mixture into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours. Serve in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around inside each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen.
Individual Swirled Pumpkin Cheesecake
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tsp. ground cinnamon
- 1-1/2 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- Pinch of salt
- 2 large eggs
- 1/2 cup pure pumpkin puree
- 2 Tbsp. Seasonal Coffee-mate Pumpkin Spice
Preheat oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray. Beat cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.