Pumpkin Pie Round Two with Homemade Whipped Cream

Remember when I made a half dozen pies for Christmas? I do. Well, having made too much pumpkin pie filling I froze what remained, which equaled two pies worth. Yesterday, I felt it was time for some pumpkin pie so I pulled out one bag of filling and made me some! Philip came home and asked me, “So tell me again why you are making a pumpkin pie?” He had an astonished face when I explained to him that I don’t need a reason to make a pie. He’ll get used to my new-found addiction soon enough.

  The recipe’s instructions state to put the warm filling into the warm pie shell, so I heated my chilled filling in a saucepan on medium-low while the crust was baking, making sure to stir often. For the record, it turned out great.
  Oh and because pumpkin pie cannot shine without whipped cream, I went ahead and made some. It is so easy to make! The name says it all, you just need to whip some cream. I have some tips to help, though. First, whipped cream likes the cold, so chill your whisks and bowl in the refrigerator for at least an hour prior to making it. Also, I like using powdered sugar (I know, not very healthy of me) since it dissolves so well without heating. Wait a minute, pumpkin pie on a Wednesday (and Thursday and Friday) night isn’t very healthy either. Oops. Oh another thing, I like vanilla in my whipped cream. Don’t ask me why, I just do.
    Now I have to ask, am I the only one who indulges in a pumpkin pie without a holiday?
Homemade Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Gently whisk together cream, sugar and vanilla in a large bowl.
Using an electric mixer or a strong arm, beat on high until soft peaks form. Be careful to not beat too far past this stage, or you might end up with butter.
Serve immediately or transfer to an airtight container to store in the refrigerator. Re-whisking with a fork may be necessary before serving.

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