Pumpkin Spiced Whipped Cream Recipes

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PUMPKIN PIE WITH WHIPPED CREAM AND CINNAMON



Pumpkin Pie with Whipped Cream and Cinnamon image

Provided by Molly Yeh

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup plus 1 tablespoon cold water
1 1/2 tablespoons apple cider vinegar
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter, cubed and chilled
One 15-ounce can pumpkin puree
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon kosher salt
3/4 cup heavy cream
3/4 cup whole milk
3 large eggs plus 2 egg yolks
1/2 teaspoon ground cinnamon, plus more for serving
1/4 teaspoon ground nutmeg
1 vanilla bean, scraped
Fresh whipped cream, for serving

Steps:

  • For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
  • Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
  • Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
  • For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY



Pumpkin Spiced Butter Tarts With Whipped Cream Cheese Recipe by Tasty image

Here's what you need: butter, brown sugar, egg, corn syrup, nutmeg, allspice, ginger, clove, cinnamon, pumpkin puree, pecan, crescent dough, cream cheese, whipping cream, vanilla extract, salt

Provided by SpongeTowels

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 16

⅓ cup butter, melted and cooled
½ cup brown sugar
1 egg
⅓ cup corn syrup
⅛ teaspoon nutmeg
⅛ teaspoon allspice
⅛ teaspoon ginger
⅛ teaspoon clove
½ teaspoon cinnamon
¼ cup pumpkin puree
½ cup pecan, finely chopped
2 cups crescent dough
1 cup cream cheese, softened
½ cup whipping cream
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
  • Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
  • While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
  • Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.

Nutrition Facts : Calories 633 calories, Carbohydrate 45 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams

PUMPKIN WHIPPED CREAM



Pumpkin Whipped Cream image

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

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons pumpkin puree

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 WITH SPICED WHIPPED CREAM



Pumpkin Pie With Spiced Whipped Cream image

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

1 frozen 9-inch deep dish pie crust, thawed, pierced all over with fork
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon (divided use)
3/4 teaspoon ground ginger (divided use)
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs
3/4 cup chilled whipping cream
2 tablespoons sugar

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 CREAM PUFFS



Pumpkin Cream Puffs image

Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.

Provided by CarolynWG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 15

Number Of Ingredients 9

½ cup butter
1 cup water
1 pinch salt
1 cup all-purpose flour
4 eggs
2 cups heavy cream
½ cup confectioners' sugar, plus extra for dusting
1 ½ teaspoons pumpkin pie spice, or to taste, plus extra for dusting
½ (15 ounce) can pumpkin puree

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.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM



Pumpkin Chocolate Tart with Cinnamon Whipped Cream image

This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

6 ounces chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups canned pumpkin
1/3 cup packed light brown sugar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces dark baking chocolate, melted
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CREAM PIE



Pumpkin Cream Pie image

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

2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 (9 inch) pie crust, baked

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-SPICE WHIPPED CREAM



Pumpkin Pie-Spice Whipped Cream image

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

2 cups heavy cream
2 tablespoons powdered sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/4 teaspoon ground cinnamon, plus more for serving

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.

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