Fall is to pumpkin as spirits are to cocktails. It is simply impossible to escape autumn without the presence of pumpkins. Whether it’s carving jack-o'-lanterns or baking a pumpkin pie, this orange gourd has made itself a staple of the harvest season. We’re here to help you spice up your pumpkin-flavored treats this year by adding a little booze. These recipes create creamy, flavorful desserts that can be shared with all your pump-KIN near and far!
Nothing says fall like a good ‘ole pumpkin pie. If you’re looking to change up your recipe and add a little something extra, check out this RumChata enhanced pumpkin pie. The RumChata adds more creamy deliciousness without taking away from the pumpkin star! It makes enough for six, but we aren’t saying you have to share if you don’t want to.
1, 15 ounce can pure pumpkin
½ cup brown sugar
2 large eggs
1 cup sweetened condensed milk
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt
1, 9-ounce prepared (or homemade) pie crust
Preheat an oven to 425 degrees Fahrenheit. Add RumChata, pumpkin, brown sugar, eggs, sweetened condensed milk, spices and salt in a medium bowl. Whisk until smooth. Pour mixture into pie 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.
Who said ice cream is just for summer? With the right flavors, this tasty treat can be enjoyed year-round. Introducing...the Frozen Pumpkin Mudslide. Using Michaels Pumpkin Spice Irish Cream and vanilla vodka, this recipe is simple, creamy, sweet and basically dessert in a glass! A delicious, fall-themed, adult milkshake that will (pumpkin) spice up both your fall cocktail and dessert menus.
2 ounces pumpkin spice Irish cream
½ ounce vanilla vodka
2 scoops vanilla ice cream
Chocolate syrup
Pumpkin spice
Combine pumpkin spice Irish cream, vodka and ice cream in a blender. Blend until smooth. Before pouring, decorate the glass with chocolate syrup. Pour mixture into glass and sprinkle pumpkin spice over top. Serve immediately.
In Florida, it can be hard to differentiate seasons. Cooking with pumpkin reminds us that no matter the temperature, we are getting close to the holiday season and it’s time to celebrate. Distract yourself with fall flavors to beat the heat. Dump that old pumpkin cake recipe for this boozy treat with bourbon cream.
½ cup bourbon
1, 15 ounce can pure pumpkin
1, 10 ounce can evaporated milk
3 eggs
1 cup sugar
3 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
Bourbon Cream:
1 cup heavy whipping cream
1 ½ tablespoons bourbon
2 tablespoons sugar
For the boozy  pumpkin dump cake: Preheat the oven to 350 degrees Fahrenheit.
Combine bourbon, pure pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. Stir to combine and pour into a greased, non-stick, 13x9 inch pan. Layer the entire box of cake mix on top, followed by pecans or preferred topping and finish with melted butter.
Bake for 45-50 minutes until edges are lightly brown.
For the bourbon cream: Beat heavy cream until soft peaks form. Then, gently fold in bourbon and sugar. Beat again until fully combined. *Add more bourbon if desired. Plop onto dump cake and enjoy.
2020 poses a challenge with the holidays coming up. It has made it difficult to connect this year, but luckily nothing brings people together like a delightful dessert. Set up a Zoom baking date with your loved ones to share this treat virtually. Preheat your ovens at the same time and by the end of the dessert, you won’t even realize there’s a screen between you!
4 cups white bread, cubed
4 eggs
3 egg yolks
1 ½ cups milk
1 ½ cups heavy cream
¾ cup canned pumpkin puree
1 cup sugar
2 tablespoons rum, dark or light
¼ teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon ground cloves
2 tablespoons butter, cut into pieces
Ginger Crème Sauce:
1 cup milk
1 cup heavy cream
2 teaspoons ground ginger
1 teaspoon vanilla
5 egg yolks
½ cup sugar
2 tablespoons rum, dark or light
For the bread pudding: Preheat oven to 350 degrees Fahrenheit.
Grease a 13x9 inch baking dish. Dry bread cubes on a cookie sheet in the oven 10-15 minutes, then place them evenly in the greased baking dish. In a large mixing bowl, whisk together all pudding ingredients, except for the butter. Pour the mixture over the bread cubes and let it sit for about 10 minutes or until the bread is fully soaked. Place the pieces of butter over the top and bake 40-50 minutes until the pudding is set in the center, but not dry.
For the ginger crème sauce: In a small saucepan, bring milk, cream, ginger and vanilla to a slight boil over medium heat. Stir occasionally. As it starts to boil, remove from heat. In the meantime, whisk egg yolks, sugar and rum until smooth. Slowly pour 1/3 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture in the saucepan and continue whisking. Return to heat, stirring constantly until the crème coats the back of a spoon. Transfer crème to a serving bowl. Pour over warm bread pudding. Serves 8-10.
Donut miss out on this decadent dessert. This recipe is not only packed with a delicious mix of flavors, but it’s so simple to make. The donuts require two simple ingredients and the frosting is as easy as putting the remaining components in a mixing bowl. A treat so good, your friends will think you bought it at the local bakery.
Donut:
1 can biscuit dough, frozen
Oil
Frosting:
1 cup softened unsalted butter
1 cup softened cream cheese
1 teaspoon pure vanilla extract
â…“ cup Michaels Irish Cream
1 ½ - 2 cups powdered sugar (depending on sweetness desired- start at 1 ½ and add to taste)
¼ teaspoon pumpkin pie spice
Pumpkin spice, for garnish
For the donut: Cut a hole into your frozen biscuits to create a traditional donut shape.
Pour a ½-inch layer of oil into a pan. Heat your oil on medium or medium-high for 5 minutes. This will help prevent oil from being absorbed into your dough. Place dough in heated oil and let cook for a minute on each side or until golden. Once cooked, rest on paper towels to remove any excess oil.
For the frosting: In a medium bowl, beat softened butter, cream cheese and pumpkin pie spice together. Slowly stir in vanilla and Michaels Irish Cream. Add ¼ cup of powdered sugar at a time and whip on high until frosting is the desired consistency and sweetness. Add a layer of frosting to a warm donut and sprinkle with pumpkin spice and enjoy.
‘Tis the season of pumpkin spice. This recipe is full of pumpkin flavor in each rich slice of cheesecake. The perfect size for sharing, but also small enough to hide for when you decide it’s simply too good to split with others. If cheesecake tends to be too rich or sweet for you, try enjoying it with a glass of dry Riesling. This wine will cut through the creaminess and help to enhance the pumpkin spice flavors.
Crust:
1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
â…“ cup sugar
Filling:
16 ounces cream cheese, softened
½ cup brown sugar
½ cup sugar
½ cup pumpkin puree
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
16 ounces heavy whipping cream
Topping:
1 cup heavy cream
1 tablespoon Michaels Pumpkin Spice Irish Cream
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice
For the crust: Crush graham crackers into crumbs with a food processor. *If you don’t have a food processor, add graham crackers into a plastic bag, kneed until fully crushed. Add melted butter and sugar and mix until incorporated. Press mixture in an 8-inch springform pan. Refrigerate for at least 30 minutes or until firm.
For the filling: Combine cream cheese, brown sugar and sugar into a large bowl. Beat until combined. Add Michaels Irish Cream, pumpkin puree, vanilla and pumpkin pie spice and beat again until fully mixed. In a separate bowl, beat heavy whipping cream until it stiffens and peaks form. Then, softly fold pumpkin mixture into the whipped cream.
Spread the filling over the crust and let refrigerate for 2-4 hours.
When fully hardened, cut into bars and serve with spiked whipped cream topping.
For the topping: Beat heavy cream until soft peaks form. Then gently fold in Michaels Irish Cream and sugar. Beat again until fully combined.
*Add more Michaels Irish Cream if desired. Top onto pumpkin bars and enjoy. 
