Pumpkin Pie Mimosa
Make this Thanksgiving more festive with a riff on pumpkin pie, for brunch! This fancy mimosa has just the right amount of sugar, spice and everything nice.
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ingredients
Pumpkin Juice
- 1 15 oz can pumpkin puree
- 1 tsp pumpkin spice
- 2 1/2 tsp sugar
- 1/4 cup water
Rimming Sugar
- 2 tsp pumpkin spice
- 1/4 cup sugar
Cocktail
- Champagne
- Garnish: whipped cream cinnamon stick, rimming sugar (recipe below)
instructions
- In a small saucepan over medium heat, add the pumpkin puree, pumpkin spice, sugar, and water. Cook the mixture down slightly, stirring constantly, for approximately a few minutes. The mixture should still be a puree, so don't cook it down too far!
- Remove mixture from heat and strain through a fine mesh sieve. Discard remaining puree. Cool completely before using in the refrigerator.
- When you are ready to make the drinks, in a small bowl, stir together ingredients for the rimming sugar. Wet the rims of 4 champagne glasses and rim them with the pumpkin spice sugar. Set aside.
- Add 1 1/2 oz of the strained pumpkin juice to the champagne glasses and give the mixture a stir.
- Fill each glass to the top with champagne.
- Top each with whipped cream, a cinnamon stick and a sprinkle of the remaining rimming sugar.
- Serve immediately.
notes
Troubleshooting:
- The mixture for the pumpkin juice should be pretty loose to start with, like a smooth sauce. If it's thick, add more water until it's thinned out some.
- Be sure to not let the mixture thicken up on the stove. It should stay loose - the cooking is to solidify the flavors only! If it thickens on the stove, you've cooked it for too long or the heat was too high.
- Do not use pumpkin pie filling, only 100% pumpkin puree.