Atole de calabaza

How to make Mexican atole de calabaza. A gluten-free hot beverage perfect for fall and winter! Recipe via theothersideofthetortilla.com.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de calabaza is a masa-based beverage made with milk, thickened with Maseca corn flour, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around Thanksgiving.

Although vanilla, chocolate (called champurrado) and strawberry are the most common atole flavors, there are many other common flavors such as pumpkin, or modern, non-traditional flavors such as blueberry cardamom atole. I love to serve this pumpkin atole with conchas (a type of pan dulce, pictured above).

RELATED RECIPE: Atole de vainilla

Thanksgiving is right around the corner and pumpkin pie is always a staple in my house at this time of year. As a kid, I always used to want to drink the leftover pumpkin pie filling, which my mom would warn me against doing since it contains raw eggs. I’d manage to drink some anyway and usually everything was fine, but occasionally, I’d end up with a stomachache. This atole tastes very similar to pumpkin pie filling thanks to the creaminess from the evaporated milk and has no risk from the eggs like pumpkin pie filling. What more could I ask for? It’s the perfect breakfast or dessert when served with some pan dulce!… 

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Pumpkin flan

Pumpkin flan made with cream cheese is a decadent alternative to pumpkin pie or other Thanksgiving treats if you’re looking to add a little Mexican flair to your holiday table.

In fact, pumpkin flan is a dish I’ve added to our family’s holiday traditions only in recent years but it’s often gobbled up faster than the pumpkin pie and other available desserts. There may or may not even have been a fight two years ago over who got the last piece!

This recipe is for small, individual-sized portions, baked in ramekins. You can double the recipe if you have more guests. I like to use these souffle ramekins from Cost Plus World Market that are 3.5 inches across and about 2.5 inches deep. If you prefer to make one big flan, depending on the depth of the dish, you may need to adjust the baking time. It’s also a little more substantial with a thicker consistency than most flan, so it’s best to let it sit out for about 15 minutes before serving.

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