Other

Pumpkin Pie Martini


Ingredients

  • 1 graham cracker, crushed (optional)
  • Honey
  • 3 Ounces vanilla vodka
  • 3 Ounces crème de cacao liqueur
  • 1 1/2 Ounce sugar free pumpkin spice flavor liquid coffee creamer , such as Nestlé Coffee-mate

Directions

Place graham cracker crumbs in a shallow plate. Lightly rub a small amount of honey around rim of glasses. Invert glasses into crumbs; gently twist so that crumbs coat rims, creating a graham cracker crust.

Fill a cocktail shaker half way with ice. Add vodka, crème de cacao and Coffee-mate to shaker; shake well. Strain mixture into prepared glasses.


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Pumpkin Pie Martini

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

This pumpkin pie martini is a perfect example of one of the coolest things about being a food blogger: the endless opportunity for creativity. I’ve always had fun creating never-before-seen concoctions in my kitchen, and blogging kicked that creative process up to a whole new level. Sometimes I imagine the brain as a slot machine with an endless list of flavors on the left and dishes on the right. Hit the button … Pomegranate! White chocolate! and … pudding cake! Hit it again … Spaghetti squash! Cheddar! And … pancakes! (Well … not everything’s a winner).

This pumpkin pie martini is also a great example of one of the bummers of being a food blogger: learning that I’m really not as creative as I think I am. Usually, I’ve hardly had time to bask in the brilliance of an idea before I do the dreaded Google search and learn that many, many, many people before me have thought of it. Even Sandra frickin’ Lee, in this case! Argh!

Sometimes I’m all, fine! I won’t try to make a butternut squash slushie since Miss Brilliant Food Network Star over there thought of it two years ago!

And sometimes I’m already plenty attached to the idea, and it has to happen. Or I won’t be complete.

And so I created my own take on a pumpkin pie martini.

I started with the same syrup I make for my pumpkin spice iced coffee, then added whipped cream vodka (I, for one, like my pumpkin pie with lots of whipped cream). A good dose of half-and-half and a splash of both bourbon and vanilla add flavor to this festive fall drink a generous dollop of whipped cream and an even more generous sprinkling of freshly ground nutmeg make it perfect.

And hey, even if it’s not a trailblazing creation, it’s still a delicious one.

(And yes, I did just Google “butternut squash slushie.” It’s never been done! Yes!)


Watch the video: Top 10 Cocktails for Men (January 2022).