Pumpkin Pie Sticks With Spiced Whipped Cream Food

PUMPKIN SPICE FLAVORED WHIPPED CREAM RECIPE

Steps:

• Refrigerate the mixing bowl and the whisk for 5-10 minutes before using.
• Using an electric mixer fitted with the whisk attachment, whisk the whipping cream and powdered sugar together until soft peaks form.
• Add the pumpkin pie spice and pumpkin syrup (or creamer) and beat until almost stiff peaks form.
• Serve a dollop on top of your favorite fall dessert with a light sprinkle of pumpkin pie spice (if desired).

PUMPKIN PIE WITH SPICED CRUST

Steps:

• Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
• Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
• Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
• Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.

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 STICKS WITH SPICED WHIPPED CREAM

Steps:

• 1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or foil, spray lightly with nonstick.
• 2. In a small mixing bowl, combine pumpkin, creamer, egg white, pumpkin pie spice and 2 T. sugar; set aside.
• 3. Unroll one pastry, carefully spread pumpkin mixture in a thin layer over pastry (may not need all of the pumpkin mixture)- leave an 1/8-1/4 inch all the way around.
• 4. Unroll second pastry, place it over pumpkin mixture and gently press edges together. Dust top of pastry with sugar and pumpkin spice mixture (you could also use a sugar & cinnamon mixture.)
• 5. Using a pizza or ravioli cutter, cut into strips that are about 3/4" wide x 2 1/2" long.
• 6. Place on prepared pans, leaving plenty of space between the sticks. Bake both pans for about 20 minutes or until dough is firm and golden brown.
• 7. WHIPPED CREAM: Chill a metal mixing bowl and beaters in freezer for about 20 minutes. Place whipping cream, sugar and spice in chilled bowl and beat with electric mixer until stiff peaks form. Serve chilled in small bowls for dipping.

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 WHIPPED CREAM

Steps:

• Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
• Remove the bowl from the freezer. Add the heavy cream, pumpkin pie spice, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it's scoop-able with a spoon and holds its shape.
• Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day. Rewhip as added.

PUMPKIN SPICE HOT CHOCOLATE

Steps:

• In a medium bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Refrigerate until serving.
• In a 6-qt. stockpot, heat milk, cream, cinnamon sticks, pie spice and orange zest over medium heat until bubbles form around sides of pan.
• Whisk pumpkin, sugar and baking chips into milk mixture until blended. Remove from heat; stir in vanilla. Discard cinnamon sticks. Pour into mugs; top with whipped cream. Sprinkle with additional pumpkin pie spice. Serve immediately.

SUGAR & SPICE PUMPKIN PIE WITH BRANDIED GINGER CREAM

Steps:

• In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses.you'll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight. On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to 1/2 inch from the edge of the plate. Fold the overhang under and crimp decoratively. To make the fancier edge decoration pictured below, check out our simple technique. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
• Position a rack in the center of the oven and heat the oven to 400°F. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of a spoon. Let the crust cool completely on a wire rack before filling.
• Heat the oven to 325°F. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture. Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
• Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.

PUMPKIN WHIPPED CREAM

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.

PUMPKIN PIE-SPICE WHIPPED CREAM

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 PIE SPICED WHIPPED CREAM

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.

PUMPKIN PECAN CRUNCH

Steps:

• Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
• Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
• Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.

WHIPPED PUMPKIN PIE BITES

Steps:

• Preheat oven to 450F. Lightly grease a 24-count mini muffin tin with non-stick cooking spray. Set aside.
• Unroll both pie crusts onto a flat surface. Using a round biscuit cutter or cookie cutter, cut 24 circles from dough.
• Place each circle into each muffin well and lightly press down and up sides to form a crust.
• Bake for 8-10 minutes, or until crusts are lightly browned. Remove from oven and cool completely. (See note below)
• In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
• Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping until combined.
• Spoon pumpkin mixture into cooled pie crusts. Top with whipped cream and a dusting of pumpkin pie spice, if desired.
• Refrigerate until ready to serve.