Brew coffe as you're used to. It should be really steaming hot. Stir in molasses.
Place egg, rice milk and pumpkin pie spice in a blender and blend until foamy.
Slow speed down and slowly drizzle in the steaming hot, sweetened coffe.
As soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed.
Serve immediately.
If made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. Steam milk and top coffee with steamed spiced milk.
Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
o make Pumpkin layer: In a mixer bowl, mix together all ingredients
Mix butter, pumpkin puree, egg, and sugar until
wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
ater, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove
Pumpkin Pie Spice: Mix together and store in tightly covered container.
Pumpkin Pie Cappuccino (1
ix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt
ooking spray.
Mold the pie crust to fit the pan
Combine sugar, flour, and salt in a large bowl.
With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth.
Stir in apples gently with a spoon.
Pour mixture into pie crust.
Cover edges with foil.
Bake at 375\u00b0F for 45 minutes.
Combine flour, sugar, and cinnamon in a small bowl.
Mix in softened butter using a fork.
Sprinkle over pie.
Bake an additional 15 minutes.
Serve warm.
lavorings and blend.
Add pumpkin and sour cream and blend
Mix sugars and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell that has been sprayed with Pam and covered with cornmeal on bottom and all sides. Bake in preheated oven at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0. Bake 40 to 50 minutes or until toothpick comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Cut pumpkin in half and remove seeds.
ith crusts.
Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract
il the foil.
Arrange pumpkin halves onto the prepared baking