I’m pretty sure my mother did the same thing I do. With six children, you can’t please every palate, every time. So, in order to keep everyone happy, my mom didn’t make spicy foods often. As I grew up and experienced foods outside our home, I learned that I loved spicy foods.
So, when I made pumpkin pie for Thanksgiving Day today, I debated in my head about which spices to add to the pumpkin puree mixture. As I made the pie, the BSFs were standing next to me on their Learning Tower (a fancy answer to dragging a chair over to the counter), and I decided to go the safe route. I added the exact amount of pumpkie pie spice recommended by Libby’s on the can.
I knew that I might disappoint one adult or another with that choice, but the BSFs would likely prefer a mild flavored pumpkin pie. After pouring my first pumpkin pie mixture into an empty pie shell, I found that I happened to have some left-over pumpkin pie mixture, so I added it to another empty pie shell and made a mini-pie of sorts.
This was my opportunity to introduce pumpkin pie to the BSFs for the first time this year before Thanksgiving Day itself. Everyone in the family had a little piece of pie this afternoon. It was a big hit with the BSFs. I enjoyed it. My husband did, too, but he felt it was missing something in the spice department.
I explained what I had decided to do with the spices…that I opted to use pumpkin pie spice instead of the individual spices of cloves, cinnamon and ginger.
And, that is when I realized what I should do. I needed to whoop things up a bit.
The next item on my Thanksgiving to-do list was making fresh whipped cream. So, I decided to add the spices to the cream to make up for the spice discrepancy in the pie.
My husband mentioned that a little spice, like cayenne, might be nice.
So, here is what I made. And, YUM!
It made the pumpkin pie.
These are the ingredients I used, but you can experiment and include what you love the most.
Spicy Cayenne Cinnamon Whipped Cream
1 pint Heavy Whipping Cream
1 to 2 Tbsp Powdered Sugar (depending on how sweet you prefer your whipped cream)
1 tsp Vanilla
1 tsp Cinnamon
1/4 to 1/2 tsp Cloves (depending on how spicy you want it)
1/2 tsp Nutmeg
1/4 tsp Ginger
1/8 tsp Cayenne (more or less depending on how spicy you want it)
Use an electric mixer for this job. For best results, chill your mixer bowl and whisk in the freezer prior to mixing the whipped cream.
When the bowl and whisk are sufficiently chilled, whisk the heavy whipping cream, powdered sugar and vanilla in the mixing bowl on the medium-highest setting.
Beat the mixture until just before it begins to form peaks. It may look a bit frothy.
Add the remaining ingredients of cinnamon, cloves, nutmeg, ginger and cayenne. Continue to whisk until peaks are firm, as you see here.
Take care not to over-whisk the mixture, as the whipped cream will take on the stiffer texture of butter. It will still taste wonderfully good, but the whipped cream will resemble whipped butter instead.