Happy Thanksgiving eve! I’ve been in the kitchen prepping since yesterday, and am so ready to put my feet up and celebrate! Fortunately I’ve got a fun cocktail on hand to cheers to tomorrow and it tastes just like everyone’s favorite Thanksgiving dessert. Pumpkin Pie!
Can I first just say that I would totally forgo real pumpkin pie for this sweet pumpkin pie sparkler?! It’s basically like dessert in a glass, made with pumpkin spice simple syrup.
The pumpkin spice simple syrup is as good as it sounds and is just what the cocktail needs to bring out the sweet and spicy dessert like flavors. Shaken with ginger beer, whipped vodka and bubbles.
Of course this cocktail wouldn’t be complete without actual pie, so I made tiny pie crust cutouts for garnish! Perhaps a bit over the top, but the crust certainly adds an extra element of deliciousness to the decadent drink. Like the icing on a cake!
I can’t think of a better way to celebrate such a special holiday!
PUMPKIN PIE SPARKLERS
- For the Coconut Oil Pie Crust: (OR try store bought)
- Coconut Oil Pie Crust
- 3/4 cups coconut oil
- 2 cups organic unbleached all purpose flour
- 1 teaspoon salt
- 3 - 4 tablespoons ice cold water
- 1/4 cup organic shortening
- 2 tbsp powdered sugar
- 1 dash of vanilla
- 3 Cups Water
- 1/2 cup organic cane sugar
- 1/4 cup pumpkin puree
- 2 tsp pumpkin spice blend
- 1 cinnamon stick.
- 4 tbsp pumpkin spice simple syrup
- 6 parts ginger beer
- 2 parts vanilla vodka
- Champagne topper.
- Lemon wedge, 1/4 cup sugar + 2 tsp pumpkin spice blend, mixed together.
- Candied ginger.
- Preheat oven to 375.
- Pour flour and salt into a large mixing bowl.
- Cut the coconut oil into the flour and salt mixture with a pastry cutter.
- Add water 1 tablespoon at a time, mixing well until pie crust forms.
- Roll out onto a floured board until about 1/2 inch thick.
- Using miniature cookie cutters, cut pie into festive shapes. I used a pie cutter and then cut out a notch in each for the crust to fit on glasses.
- Arrange cut pie crust on a baking sheet, or in a glass dish.
- Bake 8-12 minutes or until light golden brown.
- Mix shortening, vanilla and powdered sugar together until fully incorporated. Pipe into the center of cooled pie cutouts using a wilton star tip. Set aside.
- Put all 5 ingredients into a pot and bring to a boil.
- Boil for 3-5 minutes.
- Strain and cool.
- Once cool, run through a blender, to incorporate.
- Store in the fridge (up to 7 days) until ready to use.
- Rim each glass with a wedge of lemon and sugar/pumpkin spice blend.
- Fill cocktail shaker with ice and pour in simple syrup, ginger beer and whipped vodka.
- Pour evenly between two glasses.
- Top with champagne.
- Garnish with pie crust and candied ginger.
- Use store bought pie crust to save time! Piped frosting is optional. Enjoy!!
The pie cutouts look extra cute when hooked onto the rim of each cocktail!
and the candied ginger adds a little extra spice.
Time to raise a glass and reflect on all that we have to be thankful for!
My list is far too long to share here, but I am so incredibly grateful! This is our first Thanksgiving in our new home and being surrounded by loved ones in our new space is more than I can ask for. I’ll be busy shaking and serving these for our group of 10 for tomorrow! Wishing you all a wonderful thanksgiving with good food, family and of course, good cocktails!
This post titled Pumpkin Pie Sparklers was seen first on Posh Little Designs. All rights reserved. 2017