Ready-for-Fall Creamed and Spiced Pumpkin and Apple Cider

20 Sep

Fall is my favorite season. I’ve been cooking apples and pumpkins galore. Here are some photos of our meals these past few days:

Apple and Red Cabbage


Vegan Apple Crumble Pie


Nutmeg Spiced Pumpkin with Vegan Thyme Butter


Sweet Curried Pumpkin Empanaditas with Mango Chutney


Last night, my family pleaded: “No more pumpkin!” They didn’t like pumpkin to begin with. Really. Not even Pumpkin Doughnuts. I thought I could get them to like it but I was mistaken. So, this morning, I enjoyed the last bit of pumpkin by myself. It was delicious.


Ready-for-Fall Creamed and Spiced Pumpkin and Apple Cider (Serves 2)

The night (or at least 30 minutes) before you want to enjoy this drink, mix together in a blender:

  • 2 1/2 oz apple cider
  • 2 1/2 oz pumpkin puree
  • 5 oz thin coconut milk (If it’s hot in your kitchen, put a can of full fat coconut milk in the refrigerator overnight. The coconut milk will separate into two parts: thick cream on top and liquid in the bottom. You want to take the cream out and reserve it for later in this recipe. You will be using the thinner liquid here.)
  • 1 1/2 Tbsp maple syrup
  • 1/4 tsp cinnamon
  • big pinches of each: nutmeg, ginger, cloves, sea salt

Allow flavors to blend.


To Serve

You can either drink this Ready-for-Fall Creamed and Spiced Pumpkin Apple Cider hot or cold. Either way, top it with:

  • dollops of thick coconut cream, whisked slightly with a fork (the reserved solid from the coconut milk can above)
  • a drizzle of maple syrup
  • a pinch of cinnamon




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: