Author Notes
it'll put a spell on you, for sure. —KC Hysmith
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Ingredients
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1 cup
water
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1/2 cup
sugar
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1/4 cup
spiced rum
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1 1/2 cups
pureed pumpkin
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1/2 cup
heavy cream
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pinch of powdered sugar
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1 teaspoon
molasses
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cacao nibs
Directions
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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.
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Combine cream, sugar, and molasses in a mason jar and shake until a soft-peak whipped cream forms. Refrigerate until ready to use.
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Divide granita into cups or dishes, top with a spoonful of molasses cream, and a sprinkle of cacao nibs.
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