8 cups unsweetened almond milk ( or vanilla flavor)
2 cups brewed coffee (we chose pumpkin pie spice coffee)
Caramel whipped cream
Pumpkin pie spice or ground cinnamon (to taste)
In a 4-6 quart slow cooker thoroughly combine the pumpkin, maple syrup and 1 tablespoon pumpkin pie spice. Gradually stir in the almond milk and coffee until combined. Cover and cook on high for 2 hours or low for 4 hours. Garnish with whipped cream and additional spice.
Festive Fall Recipes For Pumpkin Lovers-2 Orchids YouTube Here
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OMG! I just got done watching your Lucy and Ethel video and cannot stop laughing!!! I love you two and the great camaraderie you share! You are a pleasure! Keep these videos coming! I think I enjoy you two so much because you remind me of my daughter and I when we collaborate new recipes! My daughter measures ingredients just like the two of you and it drives me crazy….. and that’s when we start laughing!! Have a great day!
Linda Ortolano 🙂