Pumpkin Pie Pancakes With Spiced Whipped Cream Food

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM

Steps:

• Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
• Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

PUMPKIN PIE PANCAKES WITH SPICED WHIPPED CREAM

Steps:

• Mix the dry ingredients including flour, brown sugar, baking powder, baking soda, cinnamon, fresh grated nutmeg, ginger, cloves, and salt in a large bowl.
• In a smaller bowl, whisk together evaporated milk, pumpkin, eggs, and vinegar.
• Add the wet ingredients to the dry and whisk together just until combined.
• A slightly lumpy batter is expected.
• Heat a griddle or fry pan on medium-low heat.
• Spray with griddle with non-stick spray.
• Use a 1/4 measuring cup for pancake size.
• Flip pancakes when bubbles begin for form.
• To make the Spiced Whipped Cream, chill a bowl and your mixer attachments in the freezer for 5-10 minutes.
• Whip the heavy cream until you have soft peaks.
• Add the powdered sugar, cinnamon, fresh grated nutmeg, and vanilla.
• Continue whipping the cream until you have stiff peaks.
• Refrigerate until ready to use.
• Serve whipped cream over pancakes with syrup and garnish with cinnamon if desired.

PUMPKIN PIE WITH ALMOND SPICED WHIPPED CREAM

Steps:

• Heat the pie in hot oven to crisp shell.
• Whisk cream until soft peaks form, a couple of minutes. Whisk in almond liqueur or extract and season with nutmeg and cinnamon, to taste.
• Serve pie with flavored cream.

PUMPKIN PIE WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 400 degrees. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack.
• Reduce oven temperature to 350 degrees. Whisk pumpkin, sweetened condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla and allspice in large bowl to blend. Whisk in eggs. Pour into crust. Bake pie until filling is puffed around the sides and set in center, about 55 minutes. Cool pie on rack.
• Beat whipping cream, sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger in bowl until peaks form. Serve pie with dollops of whipped cream.