Description
Velvety pumpkin puree, warm spices and sweet cream simmer together for hours, unveiling a thick, sipping-ready dessert that comforts from the first creamy mouthful to the last.
Ingredients
- 2 cups milk
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In a small bowl whisk cornstarch with 2 tablespoons of milk until smooth.
- In the slow cooker combine remaining milk, pumpkin puree, heavy cream, brown sugar, granulated sugar and the cornstarch mixture; whisk until smooth.
- Add ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt; stir to combine.
- Cover and cook on low for 2 hours, stirring once halfway through.
- After 2 hours uncover and whisk vigorously to eliminate any lumps.
- Continue cooking on low for an additional 30 minutes until the mixture thickens slightly.
- Stir in vanilla extract just before serving.
- Ladle the drinkable pumpkin pie into mugs and top with whipped cream if desired.
Notes
- Stir halfway through cooking to prevent mixture from sticking
- Adjust brown and granulated sugar amounts to suit your sweetness preference
- For an extra smooth texture use an immersion blender before the final cook time
- Store leftovers in the refrigerator up to 3 days and reheat gently over low heat