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Pumpkin Spice Up Your Life

Oct 17, 2016 02:30AM ● Published by Family Features

Certain flavors are synonymous with fall, and pumpkin spice tops the list. Dozens of seasonal products now feature everyone’s favorite fall flavor, but if your inner chef is calling, it’s easier than ever to whip up decadent pumpkin desserts at home.

Some outside-the-box ways to infuse pumpkin into your fall foods include:

  • Pumpkin-flavored cream cheese with a warm bagel for breakfast
  • Cider with a dash of pumpkin spice for a quick warmup
  • Pumpkin coffee creamer to get the day started
  • Pumpkin cookie dough to end the day on a sweet note

Seasonal ingredients such as these make it simple to capture that rich pumpkin flavor in creative ways. Many of these high-quality pumpkin products can be found at grocery stores like ALDI, where items are easy to find and even easier on your wallet.

Go for a delicious dessert such as a Pumpkin Pie Shake or a Pumpkin Creme Brulee with ingredients offered at ALDI. Explore more ideas for spicing up your fall dessert menu at

Pumpkin Pie Shake
Recipe courtesy of Chef Michelle, ALDI Test Kitchen

  • 6          sheets Benton's Graham Crackers, broken into small pieces
  • 15        ounces Baker's Corner 100 percent Pure Canned Pumpkin
  • 1          teaspoon Stonemill Essentials Pumpkin Pie Spice
  • 2          tablespoons Baker's Corner Brown Sugar
  • 1          cup Sundae Shoppe Vanilla Ice Cream
  • 1          cup Friendly Farms 2 percent milk
  • 10        ice cubes
  • Friendly Farms Whipped Dairy Topping
  1. In blender, combine graham crackers, canned pumpkin, pumpkin pie spice, brown sugar, ice cream, milk and ice cubes, and process until smooth. Top with whipped topping and serve.

Pumpkin Creme Brulee
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

  • 2          cups Friendly Farms Heavy Whipping Cream                                                       
  • 2          cups Friendly Farms Pumpkin Spice Coffee Creamer
  • 1/2       teaspoon Stonemill Essentials Ground Cinnamon
  • 1/4       teaspoon Stonemill Essentials Ground Nutmeg
  • 1          teaspoon Stonemill Essentials Pure Vanilla
  • 1/4       teaspoon Stonemill Essentials Ground Cloves
  • 1/2       cup Baker’s Corner Brown Sugar
  • 1 1/2    cups Baker’s Corner Granulated Sugar, divided
  • 16        Goldhen large eggs, yolks only
  • 15        ounces Baker’s Corner 100 percent Pure Canned Pumpkin
  • Friendly Farms Whipped Dairy Topping
  1. Heat oven to 325° F.
  2. In medium saucepan, heat cream, coffee creamer, cinnamon, nutmeg, vanilla, cloves, brown sugar and 1/2 cup granulated sugar. Stir frequently to dissolve sugar. Bring to boil then immediately remove from heat. Set aside to rest 10 minutes.
  3. In large bowl, whisk egg yolks until frothy. Slowly whisk in cream mixture then whisk in pumpkin puree.
  4. Set 16 medium oven-proof ramekins in 13-by-9-inch baking pan. Divide custard evenly between dishes.
  5. Add boiling water to baking pan halfway up sides of ramekins.
  6. Bake 40-55 minutes, or until center is set but still jiggles. Remove from water bath; cool about 15 minutes then refrigerate 2-3 hours.
  7. When ready to serve, remove ramekins from refrigerator and dust tops with remaining granulated sugar. Caramelize sugar with kitchen torch or place under hot broiler 1-2 minutes.
  8. Let cool 1 minute and top with whipped dairy topping to serve.

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