Ingredients for Spiced Pumpkin Cream
- 1/4 cup (57g) unsalted butter
- 1/4 cup (50g) packed light brown sugar
- 2 tablespoons (30ml) light corn syrup
- Pecan Halves
- 1 (15 ounce) can pumpkin puree
- Orange Zest
- Dark Rum
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Whipping Cream
- Sweetened Whipped Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Pumpkin Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Pumpkin Cream
- **Candied Pecans:**
- Preheat oven to 300°F (150°C). Line a baking sheet with foil.
- In a medium saucepan, melt 1/4 cup (57g) unsalted butter over medium heat.
- Stir in 1/4 cup (50g) packed light brown sugar and 2 tablespoons (30ml) light corn syrup.
- Cook, stirring constantly, until sugar dissolves, about 2 minutes.
- Add 1 cup (100g) pecan halves.
- Cook, stirring constantly, for 5-7 minutes, or until nuts are golden brown and fragrant.
- Immediately pour mixture onto the prepared baking sheet and spread in a single layer.
- Let cool completely, then break into pieces.
- **Pumpkin Cream:**
- In a large mixing bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gently fold in 1 cup (240ml) heavy whipping cream, whipped to stiff peaks.
- Spoon mixture into individual dessert bowls or a large serving bowl.
- Chill for at least 10 minutes, or up to 3 hours, before serving.
- Garnish with whipped cream and candied pecans before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
140g
Fat
83g
Carbs
14g
