PUMPKIN SPICED WHIPPED CREAM
Steps:
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
PUMPKIN PIE-SPICE WHIPPED CREAM
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your next latte.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Fall Dessert Milk/Cream Ginger Nutmeg Cinnamon Condiment
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
- Do Ahead
- Cream can be made 2 hours ahead; cover and chill.
PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
PUMPKIN PIE WITH SPICED WHIPPED CREAM
The sweetened condensed milk, sour cream, and spiced whipped cream make this recipe a winner! From Bon Appetit, November 2003.
Provided by BecR2400
Categories Pie
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.9, Fat 20.6, SaturatedFat 10.9, Cholesterol 103.5, Sodium 195.5, Carbohydrate 43.1, Fiber 0.8, Sugar 31.7, Protein 7.5
PUMPKIN PIE SPICED WHIPPED CREAM
Garnish your holiday pies and other desserts, hot beverages, eggnog and even breakfast favorites like pancakes and waffles with a dollop of spiced whipped cream.
Provided by McCormick
Categories Frozen,
Yield 16
Number Of Ingredients 3
Steps:
- Beat cream, confectioners' sugar and pumpkin pie spice in medium bowl with electric mixer on high speed until stiff peaks form. Cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 62 Calories
PUMPKIN WHIPPED CREAM
Make and share this Pumpkin Whipped Cream recipe from Food.com.
Provided by aj McPieguy
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Beat cream with sugar until soft peaks form.
- Add vanilla, spices and pumpkin puree.
- Beat to stiff peaks, about 1 to 2 minutes longer.
WHIPPED PUMPKIN PIE
This is a wonderful light whipped pumpkin pie. My husband doesn't like traditional pumpkin pie but loves this recipe I came up with. The cream cheese adds a wonderful flavor with a traditional pie taste but light/whipped. It is made with a homemade graham cracker crust.
Provided by luvtobake
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
- Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
- Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
- Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
Nutrition Facts : Calories 604.9 calories, Carbohydrate 65 g, Cholesterol 76.6 mg, Fat 37.5 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 23.8 g, Sodium 531.5 mg, Sugar 47.3 g
PUMPKIN WHIP
Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.-Linda Clapp, Stow, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat pudding and milk until well blended, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
Nutrition Facts : Calories 160 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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