Pumpkin Nog and Other Yummy Pumpkin Drinks

They’re here! Each year at the outset of the holiday season, pumpkin patches, farm stands, and roadside lean-tos beckon with plump pumpkins that promise exciting carving and culinary opportunities.

Among the legions of pumpkins are varieties with names like Winter Luxury, Autumn Gold, Harvest Moon, Howden Biggie, Baby Bear, Funny Face, Young’s Beauty, Spooktacular, Ghost Rider, Triple Treat, and Happy Jack. In fact, their colors even run the rainbow gamut from traditional orange to dusty white, pale blue, green, grey, yellow, red, and yes, black.

Let’s face it: What are the holidays without spicy pumpkin bread and tangy, velvety pumpkin pie, or pumpkin pie with candied pecans? But while less common, pumpkin libations can be just as delicious, and even nutritious — cholesterol-free pumpkin is packed with fiber, Vitamins A, B6, potassium, thiamin, niacin, and so much more. No longer the sole bastion of rich desserts, pumpkin is great in healthful soups and smoothies, and in flavorful lattes, hot cocoa, eggnog, mixed into juices and ciders, and more.

These easy seasonal recipes will delight family and friends and show you how to make the most of this celebrated autumn icon.

Pumpkin Nog

Ingredients:

1 can (15 ounces) canned pumpkin
1 can (12 ounces) evaporated milk
2 tbsp. honey
1 tsp. ground cinnamon
1 pint vanilla ice cream
2 to 3 tablespoons rum (optional)
Ground nutmeg for garnish

Directions:

Place pumpkin, evaporated milk, honey, and cinnamon in blender. Blend until smooth. Add ice cream (and rum, if desired). Blend again until smooth. Sprinkle with nutmeg.

Pumpkin Smoothie

Courtesy of Ree Drummond, The Food Network.

Ingredients:

1 can pumpkin pie filling (differs from canned pumpkin, as it has spices)
3 cups milk
½ cup vanilla yogurt
¼ tsp. ground cinnamon
¼ cup ground cinnamon graham crackers

Directions:

Spoon pumpkin pie filling into muffin cups, cover with foil and freeze. When ready to prepare, add milk and yogurt to blender. Add four of the frozen pumpkin pie fillings (save rest for another batch). Add cinnamon and blend until smooth. Top with graham cracker crumbs and serve.

Pumpkin White Hot Chocolate

Ingredients:

1.5 cups whole milk
1/2 cup canned pumpkin puree
1/2 tsp. pumpkin pie spice
pinch of ground cloves
1/2 tsp. vanilla
pinch sea salt
2 ounces white chocolate (roughly chopped)

Directions:

In a small saucepan over medium heat, combine milk, pumpkin, and spices. Cook stiring constantly until just simmering. Remove from heat and add chocolate (reserve some for garnish). Just before serving, top each mug with a generous mound of whipped cream, a few shavings of white chocolate, and a sprinkle of pumpkin pie spice or cinnamon.

Warm Pumpkin Apple Cider Soup

Delicious in generous mugs after a long day scouting for pumpkins in the autumn air!

Ingredients:

2 apples, peeled and diced (such as Honeycrisp)
1 small yellow onion, peeled and finely diced
1 tsp. kosher salt
6 cups low sodium chicken stock
¾ cup apple cider
½ tsp. freshly cracked black pepper
½ tsp. finely chopped fresh thyme leaves
2 cans (15 ounces each) pumpkin puree
3 tbsp. light brown sugar
½ cup cream

Directions:

Set a large, heavy-bottomed pot over medium heat. Add olive oil and then add onion, apple, and a pinch of kosher salt. Sauté for about 5 minutes or until the onions are soft and translucent.

Pour in chicken stock, cider, thyme, and pepper and bring mixture to a boil for one minute. Add pumpkin and stir ingredients together until smooth. Use an immersion blender to puree until smooth. Stir in cream and sugar until sugar is completely dissolved. Simmer soup for about 10 minutes or until heated through. Serve warm.