Food recipes
Pumpkin Whipped Cream
Pumpkin Whipped Cream
Ingredients:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pumpkin pie spice
Directions:
1. Preheat the oven to 350°F.
2. To make the custards, beat the yolks with an electric mixer until pale yellow
and creamy. Beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin
pie spice, and vanilla extract. Beat the mixture until smooth.
3. Put the bowl with the yolk mixture over a saucepan of simmering water and
stir until the mixture is thickened enough to coat the back of a spoon.
4. Pour the custard into eight custard cups and set the cups on a sheet pan. Place
on the top rack in the hot oven and bake the custards for 20 to 25 minutes. Test
for doneness with a thin-bladed knife. Insert the knife midway between the center
and edge of the cups. (If making a family-sized custard—see the tip opposite—
insert the knife about 1 inch from the center of the dish.) If the knife is clean when
pulled out, the custard is done. If any custard clings to the blade, bake a few
minutes longer and test again.
5. Halfway through the baking time, combine the ginger snap crumbs and the
melted butter. Sprinkle the crumb mixture over the custards and continue baking.
When finished baking, let the custards cool to room temperature.
6. To make the pumpkin whipped cream, whip the heavy cream to soft peaks.
Add the powdered sugar and pumpkin pie spice, then whip to stiff peaks. Keep
refrigerated until ready to use.
7. To finish the custards, spoon on the whipped cream or fill a pastry bag and
pipe the whipped cream onto each of the custards. Serve chilled or at room
temperature.
• • • • • • • • •
Serves 8
• • • • • • • • •
You can also make just one family-sized custard by making it in an 8 by 8-
inch baking dish. Increase the baking time to 30 to 35 minutes.
CRACKER BARREL
Baked Apple Dumplings
• • • • • • • • • • • • • • • • •
IF YOU LIKE APPLE STRUDEL AND BAKED APPLES, YOU’LL LOVE THIS COMBINATION OF THE
TWO. FLAKY PUFF PASTRY IS FILLED WITH HALF AN APPLE AND SPICED FILLING, THEN
BAKED WITH A PECAN-STREUSEL TOPPING AND FINISHED WITH A DRIZZLE OF VANILLA
ICING.
• • • • • • • • • • • • • • • • •
Pecan Streusel
3/ cup chopped pecans
4
Ingredients:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pumpkin pie spice
Directions:
1. Preheat the oven to 350°F.
2. To make the custards, beat the yolks with an electric mixer until pale yellow
and creamy. Beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin
pie spice, and vanilla extract. Beat the mixture until smooth.
3. Put the bowl with the yolk mixture over a saucepan of simmering water and
stir until the mixture is thickened enough to coat the back of a spoon.
4. Pour the custard into eight custard cups and set the cups on a sheet pan. Place
on the top rack in the hot oven and bake the custards for 20 to 25 minutes. Test
for doneness with a thin-bladed knife. Insert the knife midway between the center
and edge of the cups. (If making a family-sized custard—see the tip opposite—
insert the knife about 1 inch from the center of the dish.) If the knife is clean when
pulled out, the custard is done. If any custard clings to the blade, bake a few
minutes longer and test again.
5. Halfway through the baking time, combine the ginger snap crumbs and the
melted butter. Sprinkle the crumb mixture over the custards and continue baking.
When finished baking, let the custards cool to room temperature.
6. To make the pumpkin whipped cream, whip the heavy cream to soft peaks.
Add the powdered sugar and pumpkin pie spice, then whip to stiff peaks. Keep
refrigerated until ready to use.
7. To finish the custards, spoon on the whipped cream or fill a pastry bag and
pipe the whipped cream onto each of the custards. Serve chilled or at room
temperature.
• • • • • • • • •
Serves 8
• • • • • • • • •
You can also make just one family-sized custard by making it in an 8 by 8-
inch baking dish. Increase the baking time to 30 to 35 minutes.
CRACKER BARREL
Baked Apple Dumplings
• • • • • • • • • • • • • • • • •
IF YOU LIKE APPLE STRUDEL AND BAKED APPLES, YOU’LL LOVE THIS COMBINATION OF THE
TWO. FLAKY PUFF PASTRY IS FILLED WITH HALF AN APPLE AND SPICED FILLING, THEN
BAKED WITH A PECAN-STREUSEL TOPPING AND FINISHED WITH A DRIZZLE OF VANILLA
ICING.
• • • • • • • • • • • • • • • • •
Pecan Streusel
3/ cup chopped pecans
4
Printed from https://recipe.bluelayer.org/recipe/63882/pumpkin-whipped-cream