I happen to love shopping at the warehouse stores, though sometimes they can result it much larger quantities of items than you really need. For example – canned pumpkin. Visions of pies and breads danced in my head as I picked up the package of three, 28 ounce cans. Of course I’ll use all this pumpkin!
This trio of cans could make about 6 pumpkin pies. Hmmm. Am I really going to eat make that much pie? Hence, I wanted to craft a few other uses for my pumpkin-o-plenty. What first came to mind was a holiday mocktail – an Autumn Bellini.
It uses a bit of canned pumpkin puree and pears (and a dash of apple pie spice) to replace the typical peach puree in a bellini,
Which then gets topped with sparkling apple cider.
A simple, yet festive mocktail that tastes like your favorite holiday pie in a glass. Cheers!
Autumn Bellini
15 ounce can of pear slices in heavy syrup, drained
¼ cup canned pumpkin puree
½ teaspoon apple pie spice
1 bottle of sparkling apple cider*
In a food processor or blender, mix the pears and pumpkin puree until a smooth puree is formed. Stir in the apple pie spice, and then evenly divide the puree between 8 champagne flutes, then pour the sparkling cider into the flutes until they are full but not overflowing. Serve immediately.
*Note, Prosecco can be substituted for the sparkling cider if you prefer a cocktail over a mocktail
(1101)
