Posts Tagged ‘whipcream’

I love everything about pumpkin pie the smell when it is cooking and then getting to eat it with a massive dollop of whip cream that is what makes Thanksgiving complete!! This is my favorite recipe for pumpkin pie as it is only sweetened with honey and has no canned milk in it just lots of yummy cream!! And I know these pies are going to be extra yummy as I used an heirloom pumpkin and made fresh puree.

This recipe makes two 9 inch pies.

 

 

 Honey Pumpkin Pie

Preheat oven too 475

2 cups pumpkin

4 eggs

2 cups cream

1 cup honey

2 tsp cinnamon

1 tsp ginger

1 tsp allspice

1/4 tsp cloves

1/4 tsp nutmeg (optional)

11/2 tsp salt

Whisk together well and pour into to unbaked pie crusts bake at  475 for 10 minuets and turn oven down to 375 and bake for 40 min. Hint: I cover my crust with tin foil as it can get to brown. Enjoy!! Make sure and refrigerate!!

                                                         Dusty

 Homemade whipping cream! Find it by clicking this link. It is at the bottom of the post.        Whipping Cream

 

I LOVE gingerbread when the air is cold and crisp outside!! When it comes hot out of the oven and is topped  with a mountain of creamy whipped cream….. that is coziness, homey and everything comforting wrapped in one!! The only bad thing with ginger bread is that after the first time eating it, it usually gets dry and crumbly the next day =(( Soaking it totally cured that problem as well as making it easier to digest! This is such an easy dessert to throw in the oven right before supper. So after the dishes are done, you can enjoy this yummy warm treat! It is also yummy cold. If it last that long!!

Soaked Gingerbread

2  1/2 c kamut or spelt

2 T yoghurt

2/3 c warm water

mix well cover and soak for at least 8 hours ( dough will be stiff)

ADD:

1    1/2 tsp soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ginger

1/2 c coconut oil

1/4 c honey

2 eggs

3/4 c molasses (make sure it is 100% as many varieties have sugar added)

Preheat oven to 350

Mix well. I find it the easiest to put in my kitchen aid, as the dough is stiff at first. Or you can mix with a hand mixer.

Oil and flour an 8×8 baking dish. Pour in mixture and bake for 30 minutes.

 

 Homemade Whipping Cream: Make your own whipping cream!

2 cups heavy whipping cream

2 TB honey or maple syrup

1   1/2 tsp. vanilla

Whip on high till peaks start to form. Add sweetener and vanilla. Whip till desired constancy. If you whip it too much it will turn into butter. Store in the refrigerator. 

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