3 tablespoons canned pumpkin*
1/4 teaspoon pumpkin pie spice
1–2 tablespoons sugar (or to taste)**
1 cup whole milk (or evaporated milk, adds great character!)
1 teaspoon Rain’s Choice pure Vanilla Extract
1–2 shots espresso
Whipped cream, nutmeg (optional) or pumpkin pie spice
In a small saucepan, combine pumpkin, pumpkin pie spice, sugar and whole milk; heat gently, stirring, until hot. Remove from heat and add vanilla extract. Pour into mug and pour espresso over. Top with whipped cream and a dash of nutmeg. Makes one serving.
*A simpler solution would be to purchase Pumpkin Pie Filling (it is pre-spiced, while the pumpkin puree is “plain.” That way, you could eliminate the spices altogether in the recipe.
** Start with 1 tablespoon and increase if needed to balance flavors.