Spiced Pumpkin Creme for All

I guess I’ll have to admit that it is finally Autumn. I have not worn shorts or driven with my top down in a week. It is definitely chilly outside and we had out first fire the other night. My favorite words coming from my 12 year old are, “Mom I built you a fire!” Love it. Love him. There is cider in my fridge to drink hot or cold and the kids are asking me to make Hot Cocoa Mix for their daily dose of comfort in a mug.

Did you know I have never had a Pumpkin Spice Latte from Starbucks? Never. And now I hear they are running out of the stuff. The other day I wanted a nice mug of something warm and a bit “adult” when I remembered my Long Lasting Hot Buttered Rum and wondered what it would be like if I turned it into a Spiced Pumpkin something or other, like Grog perhaps. Well, it’s delicious. The Pumpkin Creme is smooth and creamy with the perfect amount of spice.  Topped with a dollop of whipped cream or jazzed up first with a splash of rum or brandy- making a wonderful Grog, I think you will like this recipe for all things comforting, warm, cozy, and Fall-like.  I did try a bit of the Pumpkin Creme in my coffee which was nice, but I am still a black only coffee drinker.  The Pumpkin Creme is so good, it has me wondering about spreading it on a warm scone as it reminds me of Cookie Butter…hmm.

I am hosting Book Club next week and think I will be adding Spiced Pumpkin Creme to my Hot Cocktail Bar so that the ladies can make Grog.  I bet it would even be good in Hot Cocoa.  Oh the possibilities…

Just wish it were paleo.

Spiced Pumpkin Creme
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
 
A hot, comforting mug of spicy pumpkin goodness. Add a splash of rum or brandy to warm you all the way to your toes.
Ingredients
  • 15 oz. can 100% pure pumpkin puree
  • 7 oz. marshmallow creme
  • 1 cup packed light brown sugar
  • 2 sticks unsalted butter
  • 1 Tbls. vanilla
  • 1 Tbls. pumpkin pie spice
  • Whipped cream, optional
  • extra pumpkin pie spice for sprinkling
  • Rum or Brandy
Instructions
  1. Place the first 6 ingredients into a food processor or blender and on medium speed blend until the mixture is very smooth, scraping down the sides every 30 seconds.
  2. To make a cup of hot Grog, place 2 Tbls Spiced Pumpkin Creme in a mug and stir in 8 ounces boiling water.
  3. Add a splash of Rum or Brandy if desired.
  4. Top with whipped cream and a sprinkling of pumpkin pie spice.
  5. Store leftover Creme in a jar in the refrigerator up to 2 weeks or in the freezer up to 3 months.
  6. Makes 4½ cups Spiced Pumpkin Creme.
Notes
This is delicious whisked into coffee too, and probably pretty excellent in Hot Cocoa, or maybe atop a warm scone.

9 Comments

  1. Posted October 10, 2012 at 10:30 AM | Permalink

    DROOL! i held off on pumpkin stuff as long as i could, and now i’m once again obsessed with it!

  2. Posted October 10, 2012 at 12:51 PM | Permalink

    I think I need to blend it up with some ice cream for a pumpkin shake.
    Mimi

  3. Posted October 12, 2012 at 5:43 PM | Permalink

    i’ve just about decided that marshmallow creme is one of my top five favorite ingredients of all time. 🙂

  4. Joyce Kinsey
    Posted October 13, 2012 at 10:22 AM | Permalink

    Tastes great in cup of hot apple cider! Some crisp ginger snaps to go with it! Pure Heaven!

    • Robin Sue
      Posted October 13, 2012 at 11:10 AM | Permalink

      Mmmmmmm!

  5. sharon
    Posted October 13, 2012 at 6:24 PM | Permalink

    Robin,

    I bet you could make this recipe primal fairly easily, but not paleo. You are awesome at recipe reformation. My ideas would be to replace the brown sugar with coconut sugar, use either grassfed butter or coconut oil, for the marshmallow cream follow this recipe–http://www.mommypotamus.com/homemade-marshmallow-recipe-gaps-paleo-scd/, for the whipping cream use raw or organic cream, or make coconut whipped cream. Ta-Da! Go, Robin! Go, Robin! You can do it! Make it yummy! For the tummy! Well, ya know, you get the hint. ~Sharon

    • Robin Sue
      Posted October 13, 2012 at 7:13 PM | Permalink

      Sharon, you are so funny!! I think it can be done. This batch is really made for my kids as one has nut and coconut allergies. I will have to make a batch up for me and hubs that is more primal. I was thinking maple syrup or honey, and coconut milk, the full fat one but just take the cream of it. I’ll give it a go soon and see if it is good.
      Cheers,
      Robin

  6. Posted October 14, 2012 at 2:37 PM | Permalink

    Wow, does this ever look good! I love all things fall, and pumpkin is one of them. Thanks for posting!

  7. Kristine
    Posted October 21, 2012 at 6:47 PM | Permalink

    I made this today and love the flavor just not sure about all the butter…..I may try it with no butter…I am no recipe magician so I’m not sure how I’ll do but I’m going to give it a try! Thanks for the inspiration!

Post a Comment

Your email address will not be published. All posts are moderated.

*
*
*

Rate this recipe:  

  • 10,080 Minutes - BRK Book The story of our dramatic lifestyle makeover and journey for living what matters.

    10,080 Minutes - Daniel and Robin Joss