Rumchata Pumpkin Pie Recipes

PUMPKIN PIE MARTINI

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour the RumChata, vanilla vodka, and pumpkin liqueur. Fill the shaker with ice.
• Shake well .
• Strain into a chilled cocktail glass.
• Grate cinnamon on top for a garnish. Serve and enjoy.

RUMCHATA® PUDDING SHOTS

Steps:

• Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.

PUMPKIN SPICE MARTINI

Steps:

• To a plate large enough to fit the rim of your martini glass, spread the maple butter, and dip the rim of your glass ensuring there is a thin layer of maple butter.
• To a plate large enough to fit the rim of your martini glass, add the pumpkin pie spice and dip/roll the maple buttered portion of the glass ensuring that the spice sticks to the maple butter.
• To a cocktail shaker, add ice, vanilla and pumpkin vodkas, and the rumchata.
• Shake for about 20 seconds, before straining and pouring into your maple and pumpkin spice rimmed glass.
• Serve immediately.

RUMCHATA PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Whisk pumpkin, sweetened condensed milk, eggs, 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 and garnish as desired. Enjoy!