Pumpkin Spice Latte

October 22, 2012 at 1:49 pm | Posted in Allspice, Cinnamon, Coffee, Jello Shots, Milk, Pumpkin, Recipe, WhippedCream | 11 Comments

According to New York Magazine, pumpkin is the new bacon and the Pumpkin Spiced Latte is really trending this fall. With the return of Starbucks’ seasonal favorite and slew of imitation recipes making the rounds, I decided I best jump on the bandwagon and make my very own pumpkin spice latte jello. More like a custard than a jello, it is made with milk, pumpkin, and coffee. Allspice and cinnamon give it a cozy, warm flavor and whipped cream rounds it out. And best part is that 4 servings of this jello mold will cost you less than a trip to Starbucks. Happy Fall and Happy Halloween! 

3 tablespoons (3 envelopes) of unflavored gelatin powder
4 cups milk
1 ½ cups sugar
½ cup canned pumpkin
3 tablespoons vanilla extract
1 teaspoon allspice
½ teaspoon cinnamon
1 cup of strong brewed coffee
Whipped cream, to garnish

In a saucepan, sprinkle gelatin evenly over the milk and allow the gelatin to absorb the milk for 2 minutes.  Whisk gelatin into the milk while bringing it to a boil, careful not to let the milk boil over. Whisk in the pumpkin and sugar and cook on medium heat stirring for 5 minutes. Remove from heat, stir in vanilla, allspice, cinnamon, and coffee.  Refrigerate until it cools and begins to thicken. Stir again and gently spoon into individual sized molds. Refrigerate overnight. Unmold and garnish with whipped cream.


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  1. Oh, you are a wonder! These look yummy and I am going to forward your recipe to friends and family. Thanks for sharing.

  2. Where are your molds from?

    • Thrift stores mostly. Family and friends and friends’ family (Moms love me) find them and give them to me. Another good place to look is eBay and Etsy. They usually have a pretty good selection of vintage molds sold in lots for cheap. Good luck!

  3. Can I do this in one big mold? Would I need to alter the recipe for a 6 cup mold?

    • Yes, you can make this as one big mold. The yield on this recipe is about 5 cups so the easiest way is to increase the measurements of all the ingredients by 25%. This might leave you with a little extra but better than not enough.

      Good luck and thanks!

  4. Thanks!!

  5. I made this for our family’s Thanksgiving dinner and it was wonderful. Thanks!

  6. This recipe looks yummy and I so love pumpkin, however, I can’t stand the taste of coffee. Do you think this recipe would work with a very strong cup of tea instead of the coffee?

    I’m new to your recipes, blog, etc. but am getting hooked. I made the Baby Shower recipe using just the lemon and blue berry (it’s a boy) and used a decorative bundt pan. It turned out fabulous and I so impressed the other creative dessert makers for the shower. Thanks so much for your wonderful creativity. I’m looking forward to more recipes and will definitely be purchasing your book.

    • Yes, I think a spicy tea like Chai would work great. Good luck and I’m glad you are enjoying the book!

  7. Do you think using stevia instead of sugar would work?

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