Nothing screams fall quite like Pumpkin Pie. This year, we’re stepping up the game by using two delicious cream spirits in the filling – Orphan Girl Bourbon Cream Liqueur for that bourbon flavor and Quarter Moon Pumpkin Spice Liqueur for those fall spices! We are using pre-made pie crust you can grab at any grocery store, but you can also use a home-made crust recipe if you’d prefer. Let’s dig in!
Pumpkin Filling Ingredients
2 cups Pumpkin Puree
1/2 cup Orphan Girl Bourbon Cream Liqueur
1/2 cup Quarter Moon Pumpkin Spice Liqueur
1 cup Brown Sugar (or 1/2 cup White Sugar)
1/4 cup Flour
2 tsp Ground Cinnamon
1/2 tsp Salt
4 Eggs
1/4 cup Butter, melted
Directions
Preheat your oven to 350 degrees.
Using Butter, give your pie pan a quick wipe to ensure your crust does not stick when cooking.
Take a pre-made pie crust and line the inside of your pie pan; set in the fridge.
Add your Flour, Salt, Cinnamon and Sugar in a large bowl and whisk them together.
Then, add your Pumpkin Puree, Orphan Girl, Quarter Moon, Eggs and Butter.
Vigorously stir all ingredients together until they are fully homogenized.
Pull your pie-crusted pan out of the fridge and pour your mixture into the pan.
Place in the oven for 60 minutes.
Once the timer is up, turn off your oven and crack the oven door to allow your Boozy Pumpkin Pie to cool for about 15 minutes; this will stop it from producing cracks on the top of your pie.
Now it’s time to enjoy!
It’s the best of both worlds – our Quarter Moon Pumpkin Spice Liqueur meets Snowdrift Sweet Cream Liqueur for a delicious holiday cookie cocktail.
Ingredients
1 oz Snowdrift Sweet Cream Liqueur
1 oz Quarter Moon Pumpkin Spice Liqueur
1 oz Half n Half
1-2 oz Pumpkin Sauce
Dash of Cinnamon
Directions
In a shaker, add all ingredients except for Cinnamon
Shake and strain into a martini glass
Top with a sprinkle of Cinnamon
Optional, add a rim of Caramel and crushed Snickerdoodles
Special Tools
Shaker
A simple addition turns basic French Toast into a seasonal special as we add Quarter Moon Pumpkin Spice Liqueur to the mix. Be prepared to fall in love with this pumpkin twist on everyone’s favorite classic. Great for breakfast or dessert.
Ingredients
1/2 cup Milk
1/2 cup Quarter Moon Pumpkin Spice Liqueur
3 Eggs
1 tsp Vanilla Extract
1/2 tsp ground Cinnamon
1/2 tsp Pumpkin Spice Seasoning
1 pinch of Salt
12 slices of Brioche (or bread of your choice)
Whipped Cream (optional)
1 cup Heavy Cream
3 tbsp Confectioners Sugar
2 oz Quarter Moon Pumpkin Spice Liqueur
Directions
To make your dipping batter, combine your Milk, Quarter Moon Pumpkin Spice Liqueur, Eggs, Vanilla Extract, Cinnamon, Pumpkin Spice Seasoning and Salt.
Thoroughly mix all batter until homogenized.
During this time, heat a stovetop pan over medium-low heat adding Butter to the surface or a non-stick spray of your choice. Add your slices of bread to the mixture to soak in your batter.
Once the pan is warm, add your slices of bread and cook for 2-3 minutes or until golden brown. Flip the French Toast and cook for another 1-2 minutes. Repeat for the remaining batter.
During this time, start on your Whipped Cream. Mix your Heavy Cream and Confectioners Sugar until you see stiff peaks form. We would recommend doing this with a stand mixer or in a blender. Once stiff peaks have formed, slowly add in your Quarter Moon 1 oz at a time and blend constantly.
Serve up your Pumpkin French Toast with a dollop of Whipped Cream, adding any extra fruit or ribbons of maple syrup on top!
Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!
If you wanna be our lover, you gotta get with this cocktail. Just try it. You’ll thank us later.
Ingredients
2 oz Quarter Moon Pumpkin Spice Liqueur
1 oz Maple Spice Syrup
Coke
Directions
Fill a rocks glass with ice
Add your Quarter Moon Pumpkin Spice Liqueur and Maple Spice Syrup, stir
Top with Coke and a sprinkle of Pumpkin Spice
We take this classic cocktail and make it unapologetically fall! Pumpkin Spice and everything nice – this seasonal Espresso Martini will be your new staple drink to spice up the holiday season.
Ingredients
2 oz Quarter Moon Pumpkin Spice Liqueur
1 oz Orphan Girl Bourbon Cream Liqueur
1 oz Coffee Liqueur
1 oz Espresso, freshly brewed
Directions
In a shaker, add all ingredients over ice
Shake and strain into a martini glass
Top with Cinnamon and three Espresso Beans
Special Tools
Shaker
Variations
For extra pumpkin flavor, add 1 oz of Pumpkin Puree
Enjoy a delicious shot swirling with flavors of pumpkin and cinnamon, no matter what time you choose to indulge!
Ingredients
3/4 Quarter Moon Pumpkin Spice Liqueur
1/4 Dispatch Cinnamon Rye Whiskey
Directions
In a shot glass of your choice, combine 3/4 Quarter Moon Pumpkin Spice Liqueur and 1/4 Dispatch Cinnamon Rye Whiskey
Top with Whipped Cream and Cinnamon if you desire
Variations
Try it with Butterscotch Schnapps instead of Dispatch for a Buttered Pumpkin Shot
Live and Love with Pride through a burst of color and flavor! Indulge in these vibrant Rainbow Orphan Girl Cheesecake bars – as delightful as they are delicious. Change the colors to customize the event. Want to support your local sports team? How about a graduation party? These Cheesecake Bars are sure to be a huge hit.
Ingredients
30 Cookies of your choice (Golden Oreos or Graham Crackers are our favorite)
12 oz Cream Cheese, room temperature
1 1/2 cups White Sugar
3 Eggs
3 tbsp Flour
1 1/3 tsp Vanilla Extract
1/4 cup Orphan Girl Bourbon Cream Liqueur
Food coloring of your choice
Directions
Preheat your oven to 325 degrees. Use a cooking spray or a non-stick 9×13-inch baking pan.
Crush up your cookies and use them to line the bottom of your baking pan, making a crust.
Beat your Orphan Girl Bourbon Cream Liqueur and Sugar in a bowl or electric stand mixer until creamy. Then, add your Eggs, Cream Cheese, Flour and Vanilla Extract. Beat until thoroughly combined. Spoon 1/2 the batter on top of the crust.
Divide your remaining batter evenly into separate bowls. Using the food colorings of your choice, add separate colors to each designated bowl, adding as much or as little to get your desired color.
Spoon your colored batters on top, we like to put them in random patterns, before taking a knife and swirling the colors around.
Place your piece of art into the oven, cooking for 40 to 45 minutes or until the center jiggles just slightly. Cool for 2 hours and then refrigerate for 4 hours before enjoying.
A taste of summer and raspberry where every sip brings you a bit of luck. The light peat from our Little Darling 3412 highlights the depth of the raspberry as it swirls with lemon delight.
Ingredients
1-2 oz Little Darling 3412
Heaping Bar Spoon of Raspberry Jam
Headframe Vanilla Simple Syrup
1/2 oz Lemon Juice
Ginger Ale
Lemon and Raspberry for garnish
Directions
In a shaker, add some ice, Little Darling 3412, Headframe Vanilla Simple Syrup and Lemon Juice
Shake to mix
Strain and shake into glass filled with ice
Top with Ginger Ale (about 1-1.5 ounces)
Garnish with Lemon and Raspberry
An old proverb states that the quickest way to someone’s heart is through their stomach, and, in the case of our Orphan Girl Caramel Cream Truffles, it’s true! Show off your love and cooking skills for everyone special in your life this Valentine’s Day.
Ingredients
2 oz Orphan Girl Bourbon Cream Liqueur
9 oz Melting Caramels
2 cups Semi-Sweet Chocolate Chips
Directions
Add your Semi-Sweet Chocolate Chips to a microwave-safe bowl. Melt them down, checking and stirring every 10 seconds to ensure chocolate does not burn. Take this chocolate and fill your silicon mold. Once full, turn your mold upside-down to allow excess chocolate to strain.
While the chocolate is straining, add your two shots of Orphan Girl Bourbon Cream Liqueur to a small stove-top pan. Turn the heat to low and allow to run until simmering. During this time, put your now-strained chocolate mold into the freezer and measure out your 9 oz of Melting Caramels. Similar to your chocolate, add the caramel to the microwave, checking it and stirring every ten seconds until loose. Once the Orphan Girl has started to simmer, add it to your caramel cream to create the filling of your Orphan Girl Caramel Cream Truffles.
Take your caramel cream and add it into a piping bag (or use a Ziplock bag with the tip cut off). When the caramel cream has cooled, pull your chocolate molds out of the freezer. Now, pipe your caramel cream into the chocolate molds. Put them in the fridge for 20 minutes.
Heat your Semi-Sweet Chocolate again and keep stirring to keep it loose as it cools. Pull your chocolate molds out of the fridge and top them off with more chocolate. Throw them back in the fridge.
Allow to cool for 20 more minutes before taking them out. Pop them out of the mold and enjoy!
Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!
Special Tools
Silicon Mold
Variations
Try using our seasonal flavors like Snowdrift Seasonal Sweet Cream Liqueur to change the flavor of your caramel cream.
Looking for a twist on the classic Christmas cookies? Look no further! These Snowdrift Snickerdoodles are sure to be Santa’s new favorite cookie. Flavors of cinnamon and cream swirl together in these delicately soft cookies.
Ingredients
Cookies
2 sticks of Butter, room temperature
1 cup Sugar
1/2 cup Brown Sugar
1 Egg, room temperature
3 1/4 cups Flour
1 tsp Cream of Tartar
2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Powder
2 tsp Cinnamon
1/4 cup Snowdrift Seasonal Sweet Cream Liqueur, you can substitute with Orphan Girl Bourbon Cream Liqueur
Cinnamon Topping
1/4 cup Sugar
3/4 tsp Cinnamon
1/2 tsp Nutmeg
Directions
Preheat your oven to 375 degrees.
In a large stand mixer set to low, with the paddle attachment, stir together your Sugars and Butter.
Allow it to fully incorporate before slowly adding in your Egg. Beat for about 2 minutes.
In a separate bowl, combine your remaining dry ingredients (not including your Cinnamon Topping). Slowly introduce your dry ingredients into the stand mixer with your wet ingredients. When it reaches a dough consistency, roll into little balls.
Take your Cinnamon Topping mix and roll your dough balls in the mix. Place on a baking sheet and cook for 10-15 minutes or until golden brown.
Allow them to cool before you set them out for Santa!