It's finally
Fall! With this new season comes fun festivities and Pumpkin flavored everything! And knowing that Pumpkin is pretty much everyone's obsession this time of year, we decided to search for a new pumpkin flavored
recipe that are braces friendly and taste buds approved.
- ¾ cup
International Delight Pumpkin Pie Spice Creamer
- 1-3.4 oz package pumpkin spice instant
pudding
- 1-8oz package cream cheese, softened
- ¼ cup granulated sugar
- 2 cups frozen whipped topping, thawed
- Graham cracker crumbs for garnish
Instructions: In a bowl,
whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin
spice instant pudding. Set aside for about 5 minutes. In a mixing
bowl, beat together the softened cream cheese and sugar. Add pudding to cream cheese mixture and
beat. Once well combined, fold in the 2 cups of
thawed whipped topping and refrigerate. When ready to serve, fill bowl with Pumpkin
Pie Cheesecake Dip topped with graham cracker crumbs.
- 1-16.50-ounce box spice cake mix
- 1-15-ounce can pumpkin puree
- 1-large egg
- 1/3 cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1-12-ounce can sweetened condensed milk
- 1-12-ounce jar caramel sundae topping
Instructions: Preheat oven to 350F. Line a 9x13-inch pan
with aluminum foil and spray with cooking spray; set aside. In a large bowl, add the cake mix, pumpkin
puree, egg, oil, pumpkin pie spice and beat with a handheld electric mixer on
high until smooth and combined, stopping to scrape down the
sides of the bowl as necessary. Bake for about 27 to 30 minutes, or until
cake is set in the center, springy to the touch, and a toothpick inserted in
the center comes out clean or with a few moist crumbs but no batter. While the cake bakes combine the sweetened
condensed milk, caramel sundae topping and whisk to combine; set aside. Remove cake from the oven when it's done
and use the blunt end of a wooden spoon to poke holes all over the cake. Slowly pour the sweetened condensed milk
and caramel mixture over the cake, taking your time to evenly distribute it.
Place cake in the fridge for about 15 minutes to cool slightly before adding
the whipped topping so it doesn't melt. Remove cake from the fridge, evenly spread
1 - 8 ounce container of whipped topping over the surface, evenly sprinkle with 1/2 cup toffee bits,
1/2 cup chocolate chips and evenly drizzle with 1/3 cup salted caramel sauce. Cover cake and
refrigerate for at least 2 hours (overnight is best) before slicing and
serving.
- 1/2 cup pure pumpkin puree
- 1-large banana
- 6 to 8 ice cubes
- 6 oz vanilla yogurt
- 1/2 tsp pumpkin pie spice
- 1 tsp agave nectar (or honey would work
too)
- 3 Tbsp milk
Instructions: In a blender combine pumpkin, banana, ice, yogurt, spice, agave
nectar and milk. Pulse until smooth! Pour into a glass and top with whipped
cream and pinch of nutmeg.
And Now...Just like the 11 o'clock news, we have made you wait all the way to the end of this blog to find out how you...yes you...can make a PSL at home!
- 2 cups milk
- 2 tablespoons pumpkin puree
- 1 to 3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice, plus more
for serving
- 1/2 cup strong hot coffee
Instructions:
Heat the milk, pumpkin, and sugar. Add milk, pumpkin puree, and sugar to a
saucepan over medium heat. Heat until hot, but do not boil. Whisk in the
vanilla, spices, and coffee. Remove the saucepan from the heat and whisk in the
vanilla, pumpkin pie spice, and the coffee. Serve the drinks. Divide the
mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie
spice.
ENJOY EVERY BIT OF PUMPKIN YOU CAN THIS SEASON!
