Yesterday, I had a little bit of pumpkin overload. I made pumpkin spice syrup and mini pumpkin pies for a college football tailgate we went to.
As much as I love the Starbucks Pumpkin Spice Lattes, I don’t love shelling out $5+ for them, so I decided to make my own syrup. I used this recipe and it turned out great! I brewed a strong cup of coffee with my french press, then added some warm, frothed milk and a couple tablespoons of the syrup. Once that was mixed together, I had to add some (a lot) of whipped cream – to make it pretty.
After I got that going, I used the rest of the canned pumpkin puree and made mini pumpkin pies for the tailgate. I used Bakerella’s recipe and Trader Joe’s frozen pie crust. All 24 are gone, so I’d say it was a success!
