EspañolWelcome the flavors of autumn with this comforting pumpkin atole. Ideal with pan dulce or tamales, Atole, sometimes called Atol in English, is a traditional Mexican, corn-based, warm beverage.
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You can find it in a variety of flavors like pumpkin, of course, but also strawberry, vanilla, caramel, chocolate, coconut, lime, and more. Today, I’ll teach you how to make pumpkin atole in just minutes using easy to find ingredients. Enjoy!
This atole was inspired by flavors of autumn including “calabaza in tacha,” a popular Mexican dessert made with cooked pumpkin, or calabaza de Castilla as we know it in Mexico, piloncillo (a kind of brown sugar in rock form), cinnamon, and a little bit of milk on the top.
I have fond memories of my abuelita warming up a delicious mug of atole for me during the cold nights of autumn, especially around the time of Day of the Dead.
So in honor of my grandma, who could never say no to a warm cup of atole, I share this my simple pumpkin atole recipe with you.
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The ingredients should be very easy to find. I found all of mine at Ralphs, one of the Kroger Family of Stores. Check it out, there's likely one close to home. I especially like their canned pumpkin for this recipe, it's not only delicious, but it saves me a lot of time when preparing this recipe.
RELATED POST: 7 Fun Day of the Dead Activities to Do with Kids
Some like atole with a thinner consistency, while some like it very thick. Either way, it always makes for a comforting, sweet, delicious, warm beverage.
If you make your own Pumpkin Atole, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well. Here's the recipe.
Pumpkin Atole
Prep time: 3 minutes
Start to finish: 25 minutes
Makes 6 cups
- 5 cups milk, divided
- 1 big Mexican cinnamon stick
- 3/4 cup brown sugar
- A generous pinch of baking soda
- 1 cup pumpkin puree (I like the simple truth organic brand)
- 2 tablespoons pure corn starch
You will also need:
- A pot
- A strainer
Combine 4 cups milk, cinnamon stick, baking soda and sugar, place on stove on high heat and move continuously until sugar is completely dissolved.
Whisk in pumpkin and bring to boil.
In a separate cup, dissolve the cornstarch into 1 cup of cold milk until smooth.
When milk and pumpkin mixture starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it in.
Reduce temperature to medium-high and stir constantly for 5 minutes or to your desired consistency. The more it cooks the thicker it will become.
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Strain the atole to remove the cinnamon pieces and let it cool down for about 10 minutes. Serve with tamales or pan dulce. It's also delicious on its own.
We often include a mug of atole with our traditional Day of the Dead display or offering, it was a favorite of my abuelita.
Here are a few things to keep in mind if you are new to celebrating Day of the Dead. Typically the display is colorful and simple, and often includes photos of loved ones who have passed. In addition, we usually include their favorite foods as well as some of their favorite things.
Our family likes to spend time together telling stories about our ancestors during our celebration.
In the meantime, I invite you to visit TuKroger.com, where you'll be amazed by the variety of products, inspiring cooking ideas, and special offers to create Latin dishes for your holiday celebrations.
If you'd like to read more about our family's and others' Day of the Dead traditions, check out My Son's Day of the Dead photo essay, a look at a typical town's Day of the Dead celebration in Mexico, a Short Guide to the Meaning Behind a Traditional Day of the Dead Offering.
Print the recipe below:
Pumpkin Atole
Ingredients
- 5 cups milk divided
- 1 big Mexican cinnamon stick
- 3/4 cup brown sugar
- 1 cup canned pumpkin puree (I like Simple Truth Organic acked pumpkin)
- 2 tablespoons pure cornstarch
You will also need:
- A pot
- A strainer
Instructions
- Combine 4 cups milk, cinnamon stick and sugar, place on stove on high heat and move continuously until sugar is completely dissolved.
- Whisk in pumpkin and bring to the boil.
- In a separate cup, dissolve the cornstarch into 1 cup of cold milk until smooth.
- When milk and pumpkin mixture starts to simmer and rise, give a quick whisk to the cornstarch mixture and pour it in.
- Reduce temperature to medium-high and stir constantly for 5 minutes or to your desired consistency. The more it cooks the thicker it will become.
- Strain the atole to remove the cinnamon pieces and let it cool down for about 10 minutes. Serve with tamales or pan dulce. It's also delicious on its own.
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