Pumpkin Spice Everything...

For those obsessed with all things pumpkin spice, there's not really a lot that it can't go into and smoothies are no exception. Our simple, easy, pre-portioned smoothie mix allows you to have the perfect pumpkin smoothie whenever you like...what's better is that adding just a hint of cinnamon and nutmeg you'll have a Pumpkin Spice Smoothie! 

Pumpkin & Carrot Boost Smoothie
Ingredients:
Method:
  1. Empty Smoothie sachet along with Cinnamon, Nutmeg and Almond Milk into a blender.
  2. Blend for 30 seconds, or until smooth
  3. Pour into a glass and top with Whipped Cream and a sprinkle of Cinnamon
  4. Enjoy!

 

 

You’ve never experienced pumpkin quite like this. You’ll be pleasantly pleased by the punchy spice in this perfect pudding.

 Serves 8-10

Ingredients:

  • 1 loaf of bread of day-old bread, torn into chunky cubes
  • 55g Pecans, chopped

For the custard:

  • 2 Eggs
  • 170g Canned Pumpkin Puree
  • 360ml single cream
  • 55g unsalted butter, melted and cooled to room temperature
  • 105g light brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 1 sachet of Pott’s Toffee & Whisky Sauce

To prepare:

  1. Preheat oven to 180C with a rack in the centre of the oven
  2. Make the custard: In a mixing bowl whisk the eggs, pumpkin puree, single cream, butter, sugar, vanilla, spices, and salt. Add the bread and stir with a wooden spoon until all the cubes are covered with the custard.
  3. Pour the bread cubes and custard into the prepared baking pan, making sure each cube is well covered with custard, and bake for 25 minutes or until a toothpick inserted into the centre comes out clean.
  4. Remove from oven and let cool 10-15 minutes to set.
  5. If serving fresh from the oven, you've got some time while the pudding is cooling to pour the contents of the Toffee & Whisky Sauce sachet into a microwave safe bowl and microwave on full power for 2 minutes, stopping to stir halfway through.
  6. Serve warm with the toffee sauce. Nobody will complain if you add some vanilla or salted caramel ice cream over the top either.