tag:blogger.com,1999:blog-7135157144787163412.post1852412793953910460..comments2023-12-13T05:29:30.378-07:00Comments on Stacey Scraps and Cooks: Menu Plan MondayUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7135157144787163412.post-52830955673931895752010-02-13T08:39:18.247-07:002010-02-13T08:39:18.247-07:00hey girl!
i miss hanging out at paper popsicles. s...hey girl!<br />i miss hanging out at paper popsicles. still checking in at your blog though. <br />i saw your request for good pumpkin recipes and had to share this one with you. i took it to my local stamp club's christmas dinner party and everyone loved it. I'm sure it would be much better with fresh pumpkin instead of canned.<br /><br />Here is the Pumpkin Pie in a Mug recipe typed directly from the Southern Lady magazine<br /><br /> <br /><br />Pumpkin Pie in a Mug<br /><br />Makes 6 servings<br /><br />3 cups half-n-half<br /><br />3 cups milk<br /><br />¾ cup sugar<br /><br />1 cup canned pumpkin puree<br /><br />2 Tbsp vanilla extract<br /><br />2 tsp pumpkin pie spice<br /><br />¼ tsp salt<br /><br />Garnish: whipped cream, pumpkin pie spice<br /><br /> <br /><br />In a large saucepan, combine half-n-half, milk and sugar over medium-low heat, stirring constantly, until sugar is dissolved. <br /><br />Add pumpkin, vanilla, pumpkin pie spice, and salt, whisking to combine well. Bring to a simmer, stirring occasionally; do not boil. <br />Garnish with whipped cream and pumpkin pie spice, if desired.<br /><br /> <br /><br />My notes:<br /><br />I had a big carton of half-n-half that had 4 cups in it. So I used all that plus 4 cups of milk. I also added a little bit more sugar and pumpkin since I added extra liquid. <br /><br />I wish I had made it in my big stockpot so I could’ve really whisked it well; my saucepan was just barely big enough so I couldn’t whisk too vigorously --- and I think that might be why there were some bits of pumpkin in it.Cassiehttps://www.blogger.com/profile/13079256503268928028noreply@blogger.com