Warm Pumpkin Pie
Warm Pumpkin Pie
On a chilly night, this alternative to hot chocolate is sure to warm you up. Plus, this is a great way to utilize leftover pumpkin puree that likely will sit in your cabinet until next season if you don’t put it to good use now.
- 2 cups hazelnuts, soaked overnight
- 4 cups coconut water
- 3/4 cup pumpkin puree
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 cup mini marshmallows, optional
- 1 lemon slice and shredded coconut, to rim the glass
- Soak hazelnuts overnight in 3-4 cups of water. Drain and rinse.
- Make hazelnut milk by adding hazelnuts to a large bowl and then add the coconut water.
- Using a ladle, add hazelnuts and coconut water to your juicer.
- In a medium saucepan over medium heat, whisk together hazelnut milk, pumpkin puree and spices.
- Next, spread mini marshmallows out on a parchment-lined baking sheet and place under broiler for about 2 minutes, until they are toasted.
- Gently rub a lemon or lime slice around the rim of your serving glasses to moisten. Add coconut shreds to a plate and dip and twist the glass into it to coat the rim.
- Pour the warm drink into a mug (or heat-safe glass) and top each drink with the toasted marshmallows if you’re using them.
You can make hazelnut milk up to three days ahead of time to break up your time in the kitchen. Can’t find hazelnuts? Try almonds or macadamia nuts instead. Sweeten the nut milk by adding a couple dates into the juicer with the soaked nuts.
Pumpkin has good-for-you antioxidants known as carotenoids such as alpha-carotene, beta-carotene, lutein and zeaxanthin.
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