Pumpkin Mousse!

Halloween is right around the corner and it is one of my absolute favorite holidays! I attend a multitude of parties, potlucks, and functions during this time of year, I always have such a fabulous time. At a majority of these gatherings, food is usually present, therefore, I am usually present.  One of my favorite things to bring to these parties is this Pumpkin Mousse, it’s so easy to make and the best part is, you can make it a day or two ahead of time.

Another great thing about this dessert is that it is fairly inexpensive to make. You can serve it in individual dishes, wine glasses, or just a big bowl.  Anyway,  let jump right on into this delicious recipe…

Ingredients: 

1 15oz can 100% pumpkin puree (NOT Pumpkin pie filling)

1 1/2 cups heavy cream

1/3 cup sugar

1/4 cup honey

2 Tablespoons sweetened condensed milk

2 1/2 teaspoon pumpkin spice (more if ya feelin’ freaky)

2 teaspoons vanilla extract

1/8 teaspoon salt

Instructions:

Add the pumpkin puree, 1/2 cup heavy cream, sugar, honey, salt, sweetened condensed milk, vanilla, and pumpkin spice to a medium saucepan.

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Whisk all the ingredients together until well combined.

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Next, we need to bring this mixture up to a simmer.  Light some candles and attempt to summon the flames of hell, if you can’t, that’s fine…. your stove top will do.  Let the mixture simmer, stirring frequently, for 5-6 minutes or until ALL sugar is dissolved.

Now transfer the mixture to a bowl and let it cool on the counter.

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Once it has cooled down, cover it with plastic wrap and put it in the refrigerator to chill completely.

While that’s in the refrigerator chillin’, take your cup of heavy cream and add it to a mixing bowl and whisk it until stiff peaks form, BOOM… YOU GOT WHIPPED CREAM!

Once your mixture is completely chilled, pull it out of the fridge and add the whipped cream to the bowl.

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Take a spatula and fold the whipped cream into the pumpkin mixture. Once you are sure the whipped cream is mixed in completely (the mixture should all be one uniform color), you can add it to whatever dishes you want to serve it in. I put mine in ramekins, wine glasses, and martini glasses. Once your containers are filled cover them with plastic wrap and chill in the refrigerator overnight.  This allows the mixture to come together and firm up.  After that…. you’re done! You just need to add your toppings of choice or no toppings at all!

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I added chopped walnuts to the wine glass and did a chocolate spider web effect to ramekin. 

You could dust the tops with cocoa powder or a little more pumpkin spice… your options for toppings are endless.

This is such and easy and delicious dessert.  It has a wonderful pumpkin flavor and the spice isn’t overwhelming at all.  It’s such a decadent and beautiful dessert that is perfect for parties, potlucks, or just a tasty treat after dinner.  Everyone I know just loves it and I’m sure you will too! Don’t forget to tell your friends that it took you hours to make and that they are lucky to have such an awesome person like you in their lives!

I hope you give this recipe a try ass let me know how it turns out in the comments below!  I hope all of you have a fun and safe Halloween!  Don’t forget to check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Until next time my little ghouls and goblins, Ciao!

Pumpkin Crumb Cake!

Happy Fall y’all! It is absolutely gorgeous in the Appalachian Mountains right now!  The colors are so beautiful and vibrant, I’m going to try to go out and snap some pictures this week…. hopefully!

Anyway, when I think of Fall the first thing that comes to mind is pumpkins!  I love pumpkins, they are so versatile, you can cook with them, decorate with them, bake with them, use them as lanterns to ward off demons during the month of October, just a whole lot you can do with them! However, today we are making a crumb cake with them.  Some people call it a coffee cake, I call it a crumb cake, you can call it whatever you want! The one thing you will certainly call it is delicious!

It’s such a simple and easy cake to make, the hardest part about making it is trying to stop yourself from eating all of the crumb topping!

I used canned 100% pure pumpkin puree in mine, if you want to get a pumpkin, roast it, and puree it, you go right ahead. I also used pumpkin pie spice in my recipe, but you could certainly make your own (I’ll post a recipe for that here as well). 

Let’s make this cake!

Ingredients: 

Crumb Topping: 

1/2 cup brown sugar

1/4 cup cold unsalted butter, diced

3/4 cup all-purpose flour

1 tablespoon maple syrup

1/4 cup walnuts, chopped

1/8 teaspoon nutmeg

Pinch of salt

Cake: 

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup 100% pumpkin puree (NOT PUMPKIN PIE FILLING)

1/4 cup unsalted butter, softened

2 eggs

1 teaspoon baking powder

1/4 cup milk

1 1/4 teaspoon pumpkin spice

1/2 teaspoon salt

Instructions: 

(Pumpkin Spice blend – 1/4 teaspoon each of ground nutmeg, cinnamon, allspice, clove, and ginger.)

Preheat oven to 325°F.

Add all of your crumb ingredients to a bowl.

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Mix those together using a spoon or your hands until it becomes a nice crumbly texture. Like this….

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Now just put that mixture in the refrigerator and let it hang out while we make the batter.

Grab a mixing bowl or the bowl of the stand mixer if you’re lazy like me, add in your softened butter and brown sugar.  Whisk the butter and sugar together until it’s extremely well combined. It will take you a few minutes.

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Add in both eggs and mix thoroughly. Next add in your pumpkin and whisk until combined. Add in the flour, salt, baking powder, pumpkin spice, and milk, mix until it becomes very smooth.

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Now you need to butter up a bread pan. Don’t be shy with the butter, use it liberally. Add in the cake batter.

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Now grab the crumble out of the fridge and sprinkle it on top of the batter.  Again, don’t be shy with the topping.

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Pop that little sucker in your 325 °F oven for about 45 minutes.

When it comes out let it cool for about 30 minutes, take a butter knife and go around the edges of the cake to loosen the cake from the pan.

Now just slice it up however you want and enjoy!

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I like to enjoy my pumpkin crumb cake with a nice hot cup of coffee, I suggest you do the same!  I just live for this cake, the pumpkin really stands out and the spice is just right, it isn’t overwhelming.  All that plus the TOPPING, honey this topping is everything! That hint of maple flavor with the spice from the nutmeg and the crunch of the walnuts just takes this entire thing over the top!

I hope you give this Pumpkin Crumb Cake recipe a try, if you do let me know how it turns out!  Post your pictures to Facebook, Instagram, and Twitter using #isbutteracarb and check us out on Facebook (@isbutteracarbblog)!  Don’t forget to share this post and tell your friends! Thanks for stopping in and until next time, Ciao!