From the Kitchens of Amy & JJ
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If you are buying a pumpkin pie – or any dessert – for Thanksgiving. Good for you! Making a pie can be labor intensive and so many places do such a good job with the final product.
If you are a home that serves a purchased pumpkin pie, we have 3 tips on how you can add some extra flare and a little “homemade” to the plate!
1. This is a real easy button idea – add some whipped topping for some more taste and texture, chopped pecans to give a little crunch and some caramel drizzle to kick it up a notch.
2. Make a specialty, homemade whipped cream!
Pumpkin Pie Whipped Cream
Ingredients –
1 Cup Heavy Whipping Cream
3 Tbsp Powdered Sugar
1 tsp Pumpkin Pie Spice
1/2 tsp Vanilla Extract
Instructions –
Place the cold heavy whipping cream, pumpkin pie spice, vanilla extract, and powdered sugar in a large mixing bowl. Use an electric mixer on low speed to combine the ingredients. Heavy whipping cream, powdered sugar, pumpkin pie spice and vanilla extract.
Once the mixture becomes foamy, increase the speed to medium-high and continue beating.
Continue beating until the cream reaches your desired consistency – NOTE – wait to make this until you are ready to serve. While it will last in the refrigerator, the consistency changes as it sits. If you want those stiff peaks and fluffy texture, it is best to serve straight from the mixer on top of the pie.
3. Add some cinnamon streusel to the top of the pie! We have picked a recipe with no nuts or oats, just in case… but, feel free to add to the recipe if that’s what you like!
Easy Streusel Crumb Topping (No Nuts or Oats)
(recipe from frostingandfettuccine.com)
Ingredients –
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/4-1/2 tsp cinnamon, depending on preference
1/4 tsp kosher salt
6 tbsp cold butter, diced small
Instructions –
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
Pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. The texture should be like coarse wet sand with clumps in it.
Put it in the freezer for 20 minutes to chill.
Spread chilled streusel over any baked good and follow recipe directions for baking.
To bake ahead- spread the streusel onto a prepared baking sheet and bake for 10-12 minutes. If there were larger chunks of butter and they melted, that’s ok, you’ll break it up anyways!
Once the streusel has cooled, break up larger clumps and sprinkle over desserts.