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

[quasigeostrophy.livejournal.com]

the whipped cream was a health hazard

There are so many ways to go with that subject line, I've got decision paralysis. ;-)

[perfect-autumn.livejournal.com]

lol my first thoughts were not about pie.

[billeyler.livejournal.com]

I just this minute found out that coffee creamer was as bad as a Wendy's Biggie Fries. Life is unfair.

Mercifully, I stopped drinking coffee in early September, and NOW I know why my weight is slowly slipping downward.

Guess I'll just have to quit huffing non-dairy whipped topping in a can, huh!

[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!