Give these RumChata pumpkin themed recipes a try this Thanksgiving.

RumChata Pumpkin Pie Martini, pie and pumpkins

RumChata Pumpkin Pie Martini

RumChata Pumpkin Pie Martini

Ingredients:

  • 2 parts RumChata
  • 1 part Vanilla Vodka
  • 1 part Pumpkin Syrup (or Substitute 3 tbsp Pumpkin Pie Filling)
  • Cinnamon

Preparation: Shake with ice and strain into a martini glass; sprinkle with cinnamon.


RumChata Pumpkin Spice Muffins, with hot cocoa, cinnamin sticks

RumChata Pumpkin Spice Muffins

RumChata Pumpkin Spice Muffins

Ingredients:

  • 1 box Spice Cake Mix (Can Also Use Carrot Cake Mix)
  • 15 oz. Can of Pumpkin
  • 1 tsp. Fresh Ground Nutmeg
  • 1 tsp. Cinnamon
  • 1 1/2 oz. RumChata
  • Raisins (Optional)

Preparation: Stir all ingredients together. Spoon into paper baking Cups in a muffin tin. Bake at 350 degrees for 20-25 mins.


RumChata Pumpkin Pie, with whipped cream, on white plate

RumChata Pumpkin Pie

RumChata Pumpkin Pie

Ingredients:

  • 6 oz. RumChata
  • 1/2 cup Brown Sugar
  • 15 oz. Can of Pumpkin
  • 1 cup Sweetened Condensed Milk
  • 2 Large Eggs
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Salt
  • 9 oz. Prepared (or Homemade) Pie Crust

Preparation: Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.