Best Hot Pumpkin Pie Recipes

PUMPKIN PIE HOT CHOCOLATE DRINK

Pumpkin Pie Hot Chocolate Drink image

I made up this recipe because I thought the hot chocolate I usually have was a little bit bland. I recommend adding more milk if it tastes to strong to you. Your personal touch is encouraged! If you would rather have it coffee-free, go ahead! You could also use apple pie spice (haven't tried it, but it may taste good) or your favorite extracts.

Provided by Stickee Bear

Categories Beverages

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons cocoa powder
2 1/2 tablespoons sugar
1/4 teaspoon pumpkin spice
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
4 1/2 cups milk (I use soy milk because I'm lactose-intolerant so either will work)
2 teaspoons instant coffee powder

Steps:

FOR MICROWAVE:.
Stir ingredients together as well as you can in a large microwavable cup.
Microwave cup with ingredients in this order (stirring in between): 25 sec., 35 sec., 15 sec.
Happy drinking!
FOR STOVETOP:.
Heat up milk in 2 quart sauce pan on medium-low.
When milk is warm, add liquids. Stir.
Add all the dry ingredients, but start with the cocoa powder and WHISK constantly to get all the clumps out.
When desired temperature is reached, pour into mug and drink!

Nutrition Facts : Calories 853.5, Fat 41.4, SaturatedFat 25.7, Cholesterol 153.7, Sodium 540.8, Carbohydrate 88.2, Fiber 2.8, Sugar 31.9, Protein 37.9

HOT PUMPKIN PIE

Hot Pumpkin Pie image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

2 minced fresh habanero peppers
1/2 cup brown or maple sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 (15 ounce) can pumpkin
2 eggs
1 (12-ounce) can evaporated skim milk
1 teaspoon vanilla extract
1 (9-inch) pie crust

Steps:

Destem and deseed the habanero peppers and mince finely. It is recommended that habaneros be handled with disposable plastic gloves. Do not touch eyes or other sensitive areas until you wash hands and utensils well.
Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.
Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. A pie skirt may be place underneath to catch spills.
Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.
Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.