Tuesday, November 9, 2010

Pumpkin Whip and Gingersnaps

I had this craving for Pumpkin Whip. Most people know what it is, but it's not commonly served. I had noticed that almost all recipes for it, use a package of butterscotch pudding mix as the base of the recipe. Personally, I think that it has a strong aftertaste. So, I decided to create my own version of Pumpkin Whip, using cream cheese as the base.

Pumpkin Whip
1 (8oz) package of cream cheese, softened
1 cup of fresh pumpkin, pureed
1 cup powdered sugar
3/4 tsp pumpkin pie spice
1 cup heavy whipping cream, whipped
3 - 4 tsp of brandy

In a mixing bowl, beat the cream cheese until creamy, about 4 minutes. Beat in the pumpkin and beat until the mixture develops a custard like texture with a golden yellow coloring, for about 3-4 minutes. Gradually add the powdered sugar and pumpkin pie spice. Set aside.
In a separate mixing bowl, beat the whipping cream until stiff enough to fold into pumpkin mixture. Beat the brandy in last.
Fold the whipped cream into the pumpkin mixture, until fully incorporated. There should be no streaks of white left.
For best taste and texture, I would recommend making this a day ahead of time.

Serve with gingersnaps. :)

Cream Cheese and Pumpkin Mixture,
(this is the desired look)

Whipping the cream, just before adding the brandy

Pumpkin Whip!

Gingersnaps :)

The Grand Finale!

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