Okay so tis the season for Pumpkin- and I love pumpkin recipes. I found an idea to this in my vegetarian Magazine and I really want to use it but haven't found a soy substitute for whipping cream. So for all of you regular milk drinking people here is a great recipe to make pumpkin whip cream you can put on pudding, Hot chocolate, and anything really!!
Whipped Pumpkin cream
1 15- oz can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream
Cook pumpkin and brown sugar with cinnamon in a medium skillet over medium heat, stirring constantly, for 3 minutes. Transfer to bowl, and cool to room temperature.
Whip cream in with beaters on medium high until soft peaks form, about 1 minute. Fold whipped cream into pumpkin until no steaks remain. Refrigerate until chilled.
3 comments:
YUM! Pumpkin whipped cream on hot chocolate... I am seriously salivating RIGHT NOW! :) It looks absolutely delISH. Mm... Yum.
Oh my goodness! those look delectable! You vegan! ha ha!
This whipped cream looks delicious. I love pumpkin anything.
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