Used in 3255 recipes at an average of 1.846%.
The pumpkin element - HS Pumpkin Pie (4%) and FW Vanilla Butternut (2%) come together to create the canned pureed pumpkin (which is far superior to harvesting your own pumpkin). HS brings the pure, un-spiced flesh of the pumpkin, while FW Vanilla Butternut adds some sweet, gourd-like body with a touch of vanilla and maple (which brings to mind the natural caramelized sugars in the cooked gourds).
The spice element - Wanted this to be mellow and nuanced . . . not in your face pumpkin spice, so the pumpkin flavor could be the star only backed up by the spice. I went with CAP Cinnamon Sugar (1.5%) and TFA Pumpkin Spice (0.4%). This lays underneath the pumpkin just right, in my opinion.
The custard element - The obvious choice, INW Custard (2%), mixed with CC Devon Cream (1.5%), which brings a creamy/vanilla marriage to the custard base. It's nowhere near in your face vanilla custard . . . but paired with the pumpkin and spice, it adds a nice body of custard to fold the pureed pumpkin into. On a lark, I threw some CAP Whipped Marshmallow (2%) into the mix to, possibly, add some more body to the custard and help keep the spice element in check. Whether or not it did either of those things . . . I'm not sure. However, this is the 4th iteration of this recipe, and I was trying to use a few concentrates I hadn't tried in the recipe previously. I am happy with where it landed
The cookie element - I didn't want to use gingerbread, as I was not happy with what it did in previous mixes . . . it was too forward. I went with CAP Sugar Cookie (1.25%) and FLV Graham Cracker (1%). It is by no means a crunchy cookie crumble here. It is like a cookie that has been submerged in the custard and softened (like a vanilla wafer that's soaked in the vanilla-banana goodness and become a part of the lusciously thick custard). It adds some overall sweetness to the recipe, in my opinion.
Not being a huge fan of the pumpkin spice profile . . . I was inspired by Centerfold Vape Co's Bebe (a pumpkin cream dessert flavor) which I found to be extremely enjoyable. This is not a clone, per se, but simply inspired by how much I enjoyed the original flavor profile that I expected to be underwhelmed by.
I mixed it at 60vg/40pg and sat on it for a week before trying it. All in all, I'm pleased but am open to critiques and suggestions. Enjoy!
This is my recipe for the DIY Mixers Crew challange
Visit DIY MIXERS CREW on Discord https://discord.gg/3K56qB
Follow DIY MIXERS CREW on Facebook https://www.facebook.com/diymixers/
Join DIY MIXERS CREW on Facebook https://www.facebook.com/groups/456512471380574/
Watch DIY MIXERS CREW LIVE on YouTube every Sunday at 4:30 pm EST https://www.youtube.com/channel/UC1ENB0bSNrG_1KETYwZ154g
Mixed this up for the DIY Mixers crew Salted Carmel Chocolate Custard challenge.
The custard base is made from INW custard, TPA vanilla custard, and crembrulee. I wanted a heavy yet creamy base for the other flavors to blend into. This combo works great. The crembrulee adds to the caramel. The FW Salted caramel and flv butterscotch make a nice bright carmel and even gives the hint of the salted note. I used flv milk chocolate because it blends well with the custard and does not have an over powering chocolate with no off notes. The sweet coconut low works to enhance everything and give a nice sweetness.
Eggnog, gingerbread, and tobacco. Nothing better to get you ready for the holiday season.
INW Falcon Eye and HS Gingerbread together make a really nice gingerbread. The HS is a bit dry, but it works really well here.
FLV Eggnog is a really tasty eggnog flavor, but needs a bit of help in the eggy department, so INW Custard helps with that.
Black for Pipe adds a really nice smokiness and HS Elder Captain has some nice holiday spice notes.
Lovage root in there to help with how dry it ends up being. The Elder Captain and Gingerbread are fairly dry, and the Lovage helps with that.
I took Deejaymillsnyc's pudding base and threw in Butter Pecan and it turned out great.
FLV Vanilla Pudding is pretty close to FLV Vanilla Custard just a tad bit sweeter and here it is the base we use to set up the pudding.
INW Custard is the king of all custards for me now. It's so thick and creamy and best of all is it has that iconic strength we know INW for along with being good right off the shake without weeks of steeping.
FLV Coconut is spendy but here, and most every where else, you're going to use drops at a time as it's incredibly strong. Here I used 1d/10ml. It just boosts the creamy and thick pudding base we are after.
FW Butter Pecan rich and buttery. Has only a slight aftertaste of pecan but it is realistic. This is actually my first time using it and I'm impressed by it.
The actual pudding base is worthy of a shake and vape but the pecan needs some time to show it's face so give this 5-7 days before basking in it's glory.
Give anyone of his pudding mixes a shot; you won't be disappointed!
The butter tart ... the quintessential Canadian dessert!
Most of these tarts contain raisins, but to that I say NUTZ! A Pecan to be exact. Pecan tarts are my absolute favourite and I could probably live on these if they didn't contain about a million calories each.
Version 2, Removed CAP VC1 and replaced w/ INW Custard, Added sweetness with Brown Sugar and added Pie Crust for more texture.
INW Biscuit / TPA Pie Crust / CAP Sugar Cookie - Make up the flakey goodness that is the outside pastry of the tart.
FW Butter Pecan / INW Custard / CAP Butter Cream / TPA Brown Sugar - The sweet gooey deliciousness that makes up the inside of the tart
FA Hazel Grove - Just gives the impression that you are biting into a nut that tops the tart.
This recipe benefits greatly with additional Acetyl Pyrazine - I add .5 - .75 which adds additional flakiness to the pastry.
A thick pumpkin spice cheesecake.
TFA cheesecake and TFA graham cracker are in there to help bring the crust out in a sea of creams.
FW Yogurt helps add some tart to the creams, making the cheesecake much more authentic.
INW Custard is the only flavor that I could find that counteracts the two pumpkin flavors' flavor thinning properties. It also makes this a shake and vapeable recipe.
Decadent, fresh-baked Gooey Butter Cake straight from gam-gam's oven. Getchya some.
GBC is a St. Louis staple much like cracker crust pizza, toasted raviolis, and culturally segregated racism. It's the preferred weapon of midwestern women looking to mass kill their families via coronary blockage. Confectioner's sugar, yellow cake mix, sugar, eggs, powdered sugar, cream cheese, and more sugar make up this wonderful treat. It's likely the most unhealthy food in existence, which is exactly why it is also the most delicious.. The ol' flavor-health inversion principle. It's science.
FW Yellow Cake is my star. It's so good that it's bad for you (and your coils), the true mark of a great flavoring. 3% gives a strong yellow cake flavor and some grainy texture in this recipe. You can sub JF if you realllllly want to, but double the percentage. It will not be the same at all.
INW Custard mixes in the eggs and takes the cake texture down to a gooey, batter-esque mouthfeel. 1.25% provides density and amplifies the "yellow" part of the cake mix.
LA Cream Cheese Icing is also helping texture. 0.5% stiffens up the gooey texture enough for that gritty, stick-to-your-teeth sweetness. The cream cheese note also fills out the cake mix and custard.
OoO Powdered Sugar is a new flavor to me. Thadentman recommended it, and he was right in doing so. At 1.5%, it does powdered sugar better than meringue or torrone could without altering the flavor too much. You get a touch of that dry, powder texture laying throughout the recipe.
CAP Super Sweet is needed here. If you've had GBC, you know how insanely sweet it is. I'm not going that far with 0.25%, but I wanna get close.
Steeping: It's good fresh, but over the course of a week to two weeks it will come together more. The little bit of Cream Cheese Icing takes some time to do its thing.
Happy mixing. 👽