Pumpkin Potion No. 9:
1 cup heavy whipping cream
2 T. sugar
1 t. ground ginger
4 cups 2 percent or whole milk
1/2 cup plus 2 T. sugar
1/2 cup plus 2 T. pumpkin pie filling
1/2 t. pumpkin pie spice
To make the ginger whipped cream: in a medium bowl, beat the whipping cream, sugar and ginger until peaks form. It can be prepared 1 day ahead and stored in the refrigerator; whisk before serving. Makes 2 cups.
Combine the milk, sugar, pie filling, and pie spice in a medium pan over medium to medium high heat. Stir to dissolve the pie filling. Continue heating until steaming but not simmering. Remove from the heat. Pour into mugs. serve topped with dollops of ginger whipped cream. reserve the remaining whipped cream for another use.
You can buy pumpkin pie spice in the spice aisle at the grocery store, or make it yourself by combining equal parts ground cinnamon, nutmeg, allspice, cloves and ginger.