Here we already! The end of our Thanksgiving Cook-Along. This dessert is akin to a steamed pudding, but less fussy. It’s not too sweet, so it’s great if you have guests who are typically not big “dessert people”. There is no crust, so it feels lighter after a big meal.
Pumpkin Piettes with Stabilized Whipped Cream and Caramel (8 servings)
1-1/2 c. pumpkin puree (I used canned pumpkin.)
1/2 c. brown sugar
2 T. white sugar
2 T. melted butter
1 c. milk with 1 t. vinegar added
1/2 t. baking soda
1 t. baking powder
3/4 c. all-purpose unbleached flour
1 t. fresh minced ginger
1 t. cinnamon
1 t. allspice
1 t. vanilla
Add all the wet ingredients to a bowl and whisk until well combined.
Add the dry ingredients and whisk until well-combined. Divide between greased ramekins.
Bake at 350 for about 20 minutes. They will rise and then fall before you take them out. If you’ve baked them ahead store them in the refrigerator until ready to plate. Garnish with stabilized whipped cream and caramel.
Stabilized Whipped Cream
Thanks to the gelatin you can whip the cream ahead and hold it until you are ready.
1 envelope unflavored gelatin
1/4 c. cold water
1 pint heavy whipping cream
1 T. sugar
1 t. vanilla
Put your mixing bowl and beater in the refrigerator to chill. Add the gelatin to the water and let stand to soften for 15 minutes.
Add the cream to the mixing bowl and whip on high. When you see soft peaks add the sugar and vanilla. Begin to whip and slowly drizzle in your gelatin mixture, continuing to whip until you get the desired peaks. Store in the refrigerator until ready to use.
I’ll be posting the caramel accents in the next day or two!