It's all about economy and recycling really. Wondering what to do with those leftover cans of pumpkin puree in the pantry, the bowl of decorative mini-pumpkins and all those seasonal spices? Then let your belt out another notch and try this sweet little number on for size. Or consider tossing everything in the blender, substitute egg nog for the cream and serve with a wee dollop of whipped cream for a liquid dessert that crosses the Thanksgiving-Christmas gap. The leftover pumpkins would want it that way.

Ingredients:

1 oz Cruzan Single Barrel Rum

½ oz Godiva White Chocolate Liqueur

1 oz pumpkin puree

½ oz cream (half & half)

½ oz Rock Candy syrup

Method:

Combine all ingredients over ice in a pint glass, shake and strain over fresh ice in a tall glass. Garnish with pumpkin zest and pumpkin spice or a cinnamon stick and cinnamon-sugar rim.