Part of my reason for making a Pumpkin Cream Pie recently was to fill some little chocolate cups I found a while ago.
I simply spooned the filling into the cups and added some cinnamon flavored whipped cream to the top.
They were a great dessert for some dinner guests we had last weekend, and were a particularly big hit with some teen-aged boys.
They were a tasty seasonal dessert that was easy to serve and looked so pretty!
It’s been too long since I made a pumpkin flavored recipe! It’s time to add a few recipes to my Queen of the Season collection.
This recipe is a cream pie, with pumpkin in it. The pumpkin flavor is more subtle than a traditional pumpkin pie due to the cream and is also lighter (but still very rich).
I took my banana cream pie recipe and altered it a bit to make this pie. I was pleased with how much everyone liked it.
Pumpkin Cream Pie
1 9 inch pie crust, prepared, baked and cooled
3/4 cup sugar
1/4 cup corn starch
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope unflavored gelatin
3 cups milk
4 egg yolks
1 cup pumpkin puree
2 Tb. butter
1 Tb. clear vanilla
2 1/2 cups cold whipping cream, separated
Combine dry ingredients in a medium-large saucepan with wire whisk. Beat in milk, egg yolks and pumpkin. Cook over medium heat, stirring constantly until thickened (about 15 minutes). Remove from heat, stir in butter and vanilla. Cover with plastic and chill.
Whip 1 cup cream and fold into custard. Pour into pie crust. Chill well. Whip remaining cream and spread over pie before serving. *I like to add 1/2 tsp. cinnamon to the whipping cream. Enjoy!
A classic pumpkin dessert, the pumpkin roll is always one of our favorites. It tastes as good as it looks and people love it.
3 eggs, beaten well
2/3 cup pumpkin
3/4 cup flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1 Tb. lemon juice
Mix all ingredients together for 2 minutes. Like a cookie sheet with parchment paper (or wax paper sprayed with cooking spray). Spread batter over paper.
Bake at 350 for 12 minutes. Remove from oven and cool for 5 minutes. Sprinkle with powdered sugar and roll up in parchment paper to cool.
Doesn’t it look beautiful?
When the roll has cooled completely, mix up the filling:
8 oz cream cheese, softened
4 tsp. butter or margarine
1 tsp. vanilla
1 cup powdered sugar
Carefully unroll the cake and spread the cream cheese mixture over it.
Re-roll the cake, this time removing parchment paper from the bottom of the cake as you roll.
Wrap roll in parchment paper or wax paper and then wrap it in aluminum foil.
Place in freezer. Thaw in refrigerator before slicing. (Note: I was losing daylight fast, so I sliced mine before it was fully thawed, which is why the center of the roll is lighter in color. When it is fully thawed, it all looks as pretty as the outer layer looks in these pictures.)