A Mug of Pumpkin Pie

Seriously, tonight this dessert drink counts as a health food. The pumpkin makes this drink full of betacarotene, right? It’s been a busy week, and other than lots of pomegranates, we’ve been a little lax on the fruits and veggies this week. So, along with our take-out pizza, I whipped up this pumpkin pie drink for dinner. I’ll warn you in advance, there’s no way to resist this cup of comfort. Each cup is filled with freshly grated nutmeg, ginger and comfort spices — you can make it in one big batch, store it in the fridge and drink it all week. Here’s my best shot of the drink.


Here’s the recipe for 6 servings:

  • Six cups of milk. Soy or cow’s milk. Optional on the whether you use 2 percent or whole. If you want something really decadent, use 3 cups half and half and one half milk. We used 2 percent only, it was very good.
  • 2/3 cup of sugar. (You may need less.)
  • 1 cup pumpkin puree. Canned, or fresh. This is a great way to use up left-over fresh pumpkin, if you have a bit left-over from your pie.
  • 2 tablespoons vanilla extract.
  • 1 teaspoon grated nutmeg
  • 1 teaspoon grated ginger
  • 1 teaspoon All Spice
  • Cinnamon & Sugar for sprinkling on top
  • Whipping cream, optional.


  1. Combine all ingredients in a large saucepan.
  2. Heat on low, stirring constantly until sugar is dissolved.
  3. As soon as mixture comes to a simmer, remove from heat and serve in mugs.
  4. Whip up whipping cream for top, and sprinkle with cinnamon and sugar.
  5. Store left-overs (seriously, call me to help you finish) in the fridge for breakfast.

P.S. Hubby says the drink needs Captain Morgan’s! Of course it does.

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7 comments to “A Mug of Pumpkin Pie”
  1. This is perfect! We’re having a holiday party mid-December and this sounds like a great thing to serve because I have tons of pumpkin and butternut squash. Tons! It also reminds me of a coffee shop caramel apple cider drink which tastes like drinking a piece of apple pie.

    I also have a whole bowl full cooked squash ready for testing purposes. It would be sad to use it all in muffins. So so soooo tempting to make this with real milk but I think I’ll be kind to my lactose intolerant system and make it with almond milk. And then top with real whipped cream. 🙂

  2. This looks so yummy. We are sadly without a microwave right now — because I can see how easy this would be to zap in the micro if I had a batch made up in the fridge.

  3. Jenn, I love the idea of using “real squash and pumpkin.” And, Steph, there must be a way to turn this into a chai tea drink… working on that.

  4. Pingback: Smiles and Sticks of Gums — Susiej

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