nurturing hope, creativity, family
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 Ingredients:
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!
I have a dear friend, a neighbor of ours. His name is Bob and he’s a widower in his nineties. Visiting him is like having an extra grandpa, and I treasure our friendship with him. For years now we’ve been having neighborhood birthday parties for Bob, and we only serve one thing: chocolate cake. That man LOVES chocolate. His kitchen counter ALWAYS has a box of See’s chocolates on it, and he opens the box to offer a chocolate to all his visitors. It’s very sweet. All these years later, Bob and chocolate cake sort of go together. But no chocolate cake is complete without the best chocolate frosting.
This is our family’s favorite go-to chocolate frosting recipe. Quick, simple, yummy every time. It’s great on cookies, cakes, or whatever you need chocolate frosting for.
Best Chocolate Frosting
1 pound powdered sugar
1/2 cup softened butter
1/4-1/2 cup cocoa (I usually use closer to 1/2 cup)
1 tsp. vanilla
1/3 cup milk
In a bowl, whip butter for 4-5 minutes. Add vanilla and milk and beat until light. Add cocoa, then add powdered sugar 1 cup at a time, beating well. Frost and enjoy!
{frosting shown here on my chocolate zucchini cake } 
Enjoy!