Tis the season for pumpkins! It's also the time of year when I make fresh whipped cream to put on my coffee, pies, on anything really! I had a little extra pumpkin puree, from making my Chocolate Chip Pumpkin Bread again last week, and I wanted to put it to good use. So I made some Pumpkin Whipped Cream.
It's really easy to make. Here's what you need:
-1 pint heavy whipping cream
-white sugar (add to taste)
-1/3 cup pumpkin puree (not pumpkin pie puree, you need the pumpkin puree)
-1/2 tsp vanilla extract
-1/2 teaspoon cinnamon
-bowl
-electric mixer
Mix the heavy whipping cream in a large bowl until it starts to form "soft heaps" on it's own. Basically, it's thickening, but if you mix it too long it will turn into butter! I've heard cold metal bowls are great to work with, but I don't have one of those. As you're mixing, gradually add in sugar. Just keep tasting it until it has the sweetness you like. With my old hand mixer from the 70's (thanks mom), it took about 5 minutes to get the consistency I wanted. Toward the end, add in the vanilla and cinnamon. When it's the consistency of whipped cream, pour in the pumpkin puree. Don't mix in the pumpkin puree with the electric beater, fold it in with a spoon. That way you won't over mix. It will have a slightly orange color when you're finished.
Beware:
Don't overdo it on the vanilla extract! A little goes a long way!
I put my pumpkin whipped cream in a sealed tupperware container and refrigerate it right away. I COULD NOT WAIT TILL THIS MORNING WHEN I GOT TO PUT IT IN MY COFFEE! I'm about to go out and buy decaf coffee, just so I can brew another batch tonight so I can add in more Pumpkin Whipped Cream!
Aren't pumpkins just the best?! I love them! There are 8 sitting right outside my window as I type this. See? --->
Here are some shots from when we visited the Pumpkin Patch on Halloween. This is the 3rd year I've taken Ivy. So fun.
Have a great Thanksgiving week!
Aloha, Becca
