Pumpkin Pie With Spiced Whipped Cream Food

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 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 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.

PUMPKIN CREAM PIE

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.

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 CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.