pumpkin & spiced rum granita w/ molasses cream + cacao nibs

By Katherine Hysmith
October 24, 2016
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Author Notes: it'll put a spell on you, for sure.Katherine Hysmith

Serves: about 6

  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup spiced rum
  • 1 1/2 cups pureed pumpkin
  • 1/2 cup heavy cream
  • pinch of powdered sugar
  • 1 teaspoon molasses
  • cacao nibs
  1. In a small saucepan, bring the water, sugar, and rum to a simmer and cook until the sugar is dissolved and the mixture is syrupy. Add in the pumpkin and stir to combine. Pour into a large flat dish (like a cake tin) and freeze for one hour. Check the mixture and scrape any formed ice crystals with a fork. Continue to check on the mixture every 45 minutes to an hour until completely frozen and all the crystals are scraped up.
  2. Combine cream, sugar, and molasses in a mason jar and shake until a soft-peak whipped cream forms. Refrigerate until ready to use.
  3. Divide granita into cups or dishes, top with a spoonful of molasses cream, and a sprinkle of cacao nibs.

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