Pumpkin Spice Martini
This drink is delightfully creamy, yet light, embodying all the flavors of fall. With no added sugar, it’s not sweet (which I like). If you want something a little on the sweeter side, add some maple syrup or honey.
Makes 1 drink
- Cinnamon and raw sugar (optional for creating a rim on the glass)
- 2-3 tbl pumpkin puree
- 5-6 tbl soy milk
- 3 tbl vodka
- 1/4 tsp pumpkin pie spice
- 1/4 tsp vanilla
- Cinnamon stick (optional for decoration)
- Optional – Chill your martini glass. On a plate combine a tsp or two of cinnamon and sugar. Dip the rim of the glass into the mixture.
- In a martini shaker, add a few ice cubes. Add all of the drink ingredients to the shaker and vigorously shake for 10-15 seconds.
- Pour the mixture into the martini glass and garnish with a cinnamon stick if you wish.
Pumpkin Bread Pudding
- 8 slices whole wheat bread, cubed
- 2 cups unsweetened soy milk (or other plant-based milk)
- 1/2 cup honey (could use maple syrup or agave nectar)
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup raisins
- Preheat the oven to 350 degrees F. Place the cubed bread on a baking sheet and toast in the oven for 8 minutes.
- While the bread toasts, mix together the soy milk, honey, vanilla, pumpkin, and raisins in a mixing bowl. In a greased 8x8in baking pan place the toasted bread and pour the pumpkin mixture over it.
- Allow the bread to sit, soaking up the liquid, for about 10 minutes. Next place the pan in the oven and bake for about 35 minutes. It will be golden brown on top when done.
- To serve pour on some extra soymilk or top with banana “ice cream”. The “ice cream” is just frozen bananas blended up in a food processor. You won’t believe how delicious it tastes.