Recipe by MsSally
So I had some leftover pumpkin pie filling and some leftover coffee and this was invented. Prep time does not include brew time on coffee.
Top Review by Outta Here
This is really good, and I think I may try it hot next time! I don't keep the pre-spiced pumpkin pie filling around so used plain canned pumpkin and added some ginger, cinnamon and nutmeg. Skipped the sugar because the caramel syrup is sweet enough for me. Thanks for sharing this keeper!
- 12 ounces coffee (cooled)
- 2 teaspoons sugar (to taste)
- 2 tablespoons pumpkin pie filling
- 4 ounces skim milk
- 2 teaspoons caramel syrup