A few weeks ago, I tried the Pumpkin Spice Latte at Starbucks and was instantly in love. The very next day, A Year of Slowcooking posted a link to a Pumpkin Spice Latte slowcooker recipe. I had to try.
It was yum! I thought it was a wee bit heavy on the pumpkin, so I halved it the next time. I also added a bit more spices. But overall, I recommend trying it.
Since I had so much left over canned pumpkin, I decided to make mini pumpkin pies.
I used my favorite pie crust recipe – Martha’s Pate Brisee. I cut large circles and pressed them into a standard muffin tin. Then I made the Libby’s Pumpkin Pie filling and filled the crusts. I baked as directed, until the pies were set.
Since I was on a Pumpkin Pie kick, I decided to make the Triple-Layer Pumpkin Spice Pie, using JELL-O’s seasonal Pumpkin Spice Flavored Instant Pudding.
The recipe calls for Cool Whip, but I substituted 8 oz. of cream, whipped. I often do this with recipes and they come out fine. I like to use powdered sugar instead of regular to give it a little more stability.
I also used a Keebler Shortbread crust instead of graham cracker crust.
It came out delicious!
My final adventure in pumpkin spice was a loaf of cold process soap using Pumpkin Spice fragrance oil from Bramble Berry.
Those are actually apples on top that I made using a silicone ice tray, but they get the job done.
The soap smells amazing – and I already had someone ask me about buying a bar!
All of the wonderful pumpkin spice delights make this time of year my favorite. And I am not done yet! I am making Pumpkin Whoopie Pies for Thanksgiving. I will be sure to post pictures when I am done.
