You’re either a pumpkin pie person, or you’re not. Either you get excited about Thanksgiving days, if not weeks in advance, for the pie almost more than anything else, or you just really don’t even care if a piece makes it onto your Turkey Day dessert plate. My sister, dad and I are all pumpkin pie fanatics and imagine broken-hearted me the first year I couldn’t have pumpkin pie with everybody because of that dreaded G word… GLUTEN. Ugh.
Okay, I take that back… the first year I couldn’t have it I didn’t know better and my sister and I figured I could have pumpkin pie if I just didn’t eat the crust. In fact, I didn’t go anywhere near the crust and I still got sick, sick, SICK. Every year thereafter I steered perfectly clear of the dessert table after that!
But then my mom or my dad found a gluten free pie crust at HEB and got it for me and when I came down to visit I made 2 pies. One chocolate pecan and the other pumpkin. OMG. It was such an amazing day. But gluten free pie crusts are not easy to come by and they’re even more difficult to make well. Crust should be, well, crusty, and I haven’t been able to manage flaky goodness from scratch.
But one day I really, REALLY wanted a piece of pumpkin pie and since I had some pumpkin puree in the fridge left over after making a loaf of my spicy pumpkin bread I decided to experiment and try to make something reminiscent of the pie that I could have instead. And in that day my pumpkin pie white hot chocolate was born. And what a glorious day that was! :)
Pumpkin Pie White Hot Chocolate Recipe
This hot beverage is spicy, flavorful and amazing ans so much like tucking into a warm piece of pumpkin pie. Since this recipe does not contain chocolate or cocoa, it’s a great beverage for anybody who doesn’t drink caffeine. Since we prefer a super thick and rich cocoa, this recipe calls for half and half but can be substituted with your favorite milk for a lighter version. This recipe makes 2 servings.
- 1 cup of half and half
- 1/2 cup of white chocolate chips
- 1/4 cup of pumpkin puree
- heavy splash of pumpkin pie extract
- lighter splash of vanilla extract
- whipped cream for topping
- nutmeg or cinnamon for sprinkling
Place your half and half, white chocolate chips and pumpkin puree into a small saucepan. Over medium heat stir the mixture until the white chocolate completely melts. Remove from heat and add a splash of pumpkin pie extract. Allow to cool to your comfort level of heat for a hot beverage and pour into 2 mugs. Top with whipped cream and sprinkle with nutmeg or cinnamon.
Pumpkin spice and everything nice!
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Written by Allison Murray - Visit Website