pumpkin cream whip

Name: Pumpkin cream whip
Cuisine: American
Ingredients: - 1- 16 ounce container heavy whipping cream; - 8 ounces of cream cheese “at room temperature”; - 1 - 3.4 ounce box instant cream cheese pudding; - 1 cup pumpkin pie mix { not solid pack } reserve the remaining mix; - 1 pound cake {either homemade or store bought}; - crushed ginger snap cookies {maybe 10 or so }; - 3 tablespoons pumpkin pie spice; - 3 teaspoons turbinado sugar

29 Pinches 19 Photos

Irisa Raina 9

New Iberia, LA

Updated on Dec 5, 2013

I am always looking to do something different with pumpkin. This is what we had for Thanksgiving dessert. It is sweet but not overly sweet and has a mild pumpkin flavor and the gingersnaps go oh so well with this. If you want more of a pumpkin flavor in the whip, add more of the pie mix, one teaspoon at a time, mixing in between each addition. And that wonderful juice that you’ll have in the bottom of the container, after draining the pumpkin,don’t discard it. Freeze it and use it in any number of dishes, like soups, stews, sauces etc. If you have any left this whip freezes very well.

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Ingredients

- 1- 16 ounce container heavy whipping cream
- 8 ounces of cream cheese “at room temperature”
- 1 - 3.4 ounce box instant cream cheese pudding
- 1 cup pumpkin pie mix { not solid pack } reserve the remaining mix
- 1 pound cake {either homemade or store bought}
- crushed ginger snap cookies {maybe 10 or so }
- 3 tablespoons pumpkin pie spice
- 3 teaspoons turbinado sugar

How To Make pumpkin cream whip

Step 1

Take 1 cup out of the pie mix, with the remaining mix put a coffee filter in a strainer and place that over a container. Put the pumpkin into the strainer and refrigerate for 24 hours.

Step 2

THE NEXT DAY:
Step 3

Whip the cream cheese till it is soft and creamy.
Step 4

Add some of the heavy cream to the cream cheese “about ¼ “ and beat slowly, then slowly pour the rest of the cream in while the mixer is on low. Then turn the mixer up to high and beat. Once you see it starts to thicken a bit stop mixing. Scrape down the sides often.
Step 5

Add the 1 cup of pumpkin pie mix and continue to beat starting on low and then back up to high. Scrape the sides.
Step 6

Add the pudding and continue till it gets really thick. Refrigerate till you are ready to use this.
Step 7

TO MAKE THE GARNISH:
Step 8

In a dry hot pan put the cookies and pumpkin spice, as soon as you put the ginger snaps in the pan turn down the heat as low as it will go.
Step 9

Stir this often so as not to burn it.
Step 10

When it’s all toasty let it cool slightly and add 3 teaspoons of Turbinado sugar, let it cool.
Step 11

WHEN YOU ARE READY TO SERVE:
Step 12

Put some of the thickened pumpkin on a paper plate.
Step 13

In a second paper plate put some Turbinado sugar.
Step 14

Dip the glass first into the pumpkin.
Step 15

Then into the sugar.
Step 16

Then put a dollop of the thickened pumpkin in the bottom of the rimmed glass.
Step 17

Cut the pound cake into cubes and put them in the glass.
Step 18

Pipe in the pumpkin whip.
Step 19

Dust with the ginger snaps, by putting some of the ginger snaps into a small strainer and shaking it over the dessert. Do it just as you would dust with powdered sugar.
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