Pumpkin Pie Martini

Its only Tuesday and here I sit eating Laffy Taffy

hoping with each little bite that I don't pull out any

of my fillings or lock my jaw.

Never in my wildest dreams would I think

that in my adult life I would have to debate

with myself as to which type of candy

to eat that would help inspire me to think.

I usually go to my tried and true Hot Tamale

but today I needed something that would take longer

to chew, giving me time to think while I write.

I have been creating in the kitchen using the

the wonderful pumpkin. And have been back

and forth as to what recipe to start with.

I love pumpkin and its versatility beyond

the slaughtering that these poor fruits of the

earth must endure every Fall.

And yes pumpkins are a fruit.

Who knew??

So given how my last week ended and this one started,

( stay tuned for future bashing of incompetent repairmen)

I thought a icy cold sweet cocktail was in order.

This martini is sooo good and taste just like pumpkin pie.

Its almost guilt free unlike its pie inspiration.

Think about it, most of the calories in pie

come from the pie crust.

This way you can have 2 martinis and not hate yourself

like you would if you had 2 slices of pie.

So you can thank me for saving you all those "crust" calories.

Its what friends do.  :))

Pumpkin Pie Martini:  makes 1


1 oz light cream ( half and half )
2 oz vanilla vodka
2 tablespoon pumpkin puree
2 tablespoon Pumpkin Pie Syrup ( recipe to follow )
ice, crushed if you have it

In a martini shaker fill 1/2 way with ice.
Add cream, vodka, pumpkin puree and pumpkin pie syrup.
Give a good shake.
Pour into a sugar/cinnamon rimmed martini glass.

Sit back with feet up and relax. If you double it you won't have to get up to make another one... or really anything else for that matter ;) Cheers!


Pumpkin Pie Syrup (makes about 1/2 cup or 4 martinis)

3/4 cup sugar
3/4 cup water
2 cinnamon sticks
1/4 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 teaspoon ginger

In a small saucepan add all ingredients.
Stir over medium heat until sugar is melted and has come to a slight simmer.
Strain into a bottle or canning jar.
Cool completely before use.
Store in the refrigerator.