If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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.
- Combine cream, sugar, and molasses in a mason jar and shake until a soft-peak whipped cream forms. Refrigerate until ready to use.
- Divide granita into cups or dishes, top with a spoonful of molasses cream, and a sprinkle of cacao nibs.