When I was in elementary school I had a friend named Pumpkin. I don’t know if it was a family nickname that caught on or if she was indeed named after a gourd. Everyone called her Pumpkin, and I followed suit. I can’t remember her last name or much else about her. Her unusual name, however, has stuck with me, and though the memories are vague, I find my mind wandering to her this time of year. Oh it’s cliche alright, but can you blame me?
I happen to love all things pumpkin (but not enough to name my child after one).
Pumpkin butter
Pumpkin bread
Pumpkin soup
Pumpkin seeds
Pumpkin scones
Pumpkin risotto
Pumpkin bars
Pumpkin pie (served cold with homemade whipped cream – perhaps the only time ice cream loses out)
I’m starting to sound like the Bubba Gump of cucurbita.
I must say, the one thing I don’t like is Pumpkin Ale. I don’t want my pie spices mingling with my hops and barley. Now back to that pie…
I pretend that anything served in a glass has fewer calories than anything served on a plate. Make note of this any time you serve creme brulee. This is my own fantasy so don’t mess with it. I love pumpkin pie and believe that it shouldn’t be reserved for Thanksgiving alone. I also love whipped cream and have been known to squirt the can straight into my mouth when my sons were playing baseball outside. It’s a harmless indulgence. I don’t buy it often but when I do, there’s an organic variety I get. The brand name escapes me. Anyway, the canned stuff is convenient for whipped cream shots done behind the refrigerator door when no one is looking (not that I speak from experience), but it’s overall not the best way to enjoy pumpkin pie.
Imagine that fluffy whipped cream infused in vodka with a swirl of pumpkin blended in… Did someone say vodka? Now we’re on to something pretty spectacular.
Whipped Up Pumpkin Pie
1 ounce Pinnacle Whipped Cream Vodka (Forget about the melange of Pinnacle’s other snowcone-like flavors.)
1 ounce vanilla vodka (I like Stoli.)
1 – 2 ounces pumpkin brown sugar simple syrup (Directions below…easy as pie!)
1 ounce cream
Directions to make pumpkin simple syrup: Heat 1 cup of water over medium-high heat. Add 1 cup brown sugar and heat until sugar is dissolved, stirring frequently. Stir in 3 tablespoons of pumpkin puree (NOT pie filling!). Add 1 teaspoon vanilla and 1/2 teaspoon of cinnamon, nutmeg, and ground ginger. Stir thoroughly, take off heat, and let cool.
Grab a martini glass and fill it with ice to keep your glass cold. Add some ice to a cocktail shaker. Pour in the vodkas, simple syrup, and cream. Give it an ever so gentle shake. This is not a time to take out your frustrations. Dump ice out of martini glass. Strain your pumpkin concoction into your martini glass. Plop in a cinnamon stick and a sage leaf for a little garnish action.
Happy Halloween!