Sadly, the whipped cream was a health hazard

[cjsmith]

I now know what has made my pumpkin pie so delicious all these years. Whipped cream all over it! It's fine without, but with, it's crack.

Next time, of course, I need to pour the vanilla directly into the pie. Plus something to cut the sweetness -- hey, less sugar! And I could reheat MOST of it but keep a thin layer refrigerated...

Comments

[inflectionpoint.livejournal.com]

Ummm... for cutting sweetness, I am fond of ginger. But I am fond of ginger for darn near everything. Subtle heat and also a bit of aromatics going on there. Can go sweet, can go savory, can go hot.

It can be added in the spicing, will work well with most pumpkin pie spices, may be a bit difficult to titrate against the vanilla, but worth trying to get a balance there.

I tend to use a lot of ginger, some nutmeg, and Other Stuff. As for whipped cream, I just got my world rocked a few weeks ago. Did you already know you can whip stuff into it? Like Baileys? I wish I had not learned that!

[cjsmith.livejournal.com]

Ginger is delicious. I could always increase the amount of ginger in the pie. It's got cinnamon, ginger, and cloves, in a 4:2:1 ratio. I could imagine increasing both the ginger and the cloves.

I have always whipped vanilla into whipped cream, but I am SO not going to try amaretto. Or peppermint schnapps. I'm just not. Nope, not me...
...
...dang, I have to try this. :-)

[inflectionpoint.livejournal.com]

Blame courtneyofeden. I saw her do it the once, and went from... you're doing what?!? to oh my yes, please do that.

It's deadly.

I must go and deal with kitten rebellion now.