Combine in small bowl:
1/2 cup Heavy Whipping Cream
1/2 tsp Pure Vanilla Extract
1/2 tsp All Spice (fresh ground whole allspice optimum)
1/4 tsp ground Cinnamon
1/4 tsp ground Nutmeg
Whip on medium to soft peaks, with hand blender or by hand if you need a shoulder workout. This should take on fluffed cream consistency.
Next whip the pumpkin into the cream on med low.
There are two options;
1/4 cup Canned Pumpkin, not pumpkin pie filling because that’s already spiced
1/2 cup Fresh diced Steamed Pumpkin (preferred)
-1 small pie pumpkin (small and round in produce section)
-chop off stem and butt
-Slice in half (serrated knife in saw motion proves easiest for hard to penetrate rind)
-remove rind from halves (utility knife)
-remove strings and seeds (grapefruit spoon or other serrated tool)
-dice into cubes and steam until soft throughout (10-15min)
For smoother consistency whip a bit of extra cream in.
To sweeten I prefer a tablespoon or so of Ghirardelli Caramel mixed in. Adding sugar in with spices will suffice if you’ve run out of caramel. I always have it on hand at my house unless I make my own. 🙂
This recipe is an original from my home, if it graces yours please let me know how you liked it by leaving a message! -Katie Bonzer