As the saying goes “The apple doesn’t fall very far from the tree” (or rather in this case, the pumpkin doesn’t grow very far off the vine) – regardless, this recipe is my 9 year old son’s very own creation. It’s super simple but full of delicious flavors. Think yummy pumpkin goodness combined with warm sweet spices! It’s divine, sublime & wonderful. Although I may be slightly biased, feel free to judge for yourself. By the way, he has also come up with a proper name for his dessert as well – Pumpkin Spice Dream ☺. We like making our own whipped cream at home but feel free to buy the ready made stuff (like Cool Whip) and just add the spices – it’s a huge time saver & big shortcut.
Here in the US, no other vegetable characteristically defines the fall season more than a pumpkin (the famous orange variety). Rarely do we see this noble vegetable at any other time of the year, so when it’s in season – we like to make the most of it and this recipe is a perfect example. I highly recommend using the small sugar pumpkin variety for this recipe.
Pumpkins are loaded with beta-carotene, an important anti-oxidant. They are also a rich source of Vitamin A, Vitamin C, potassium, iron & dietary fiber. Pumpkins are also thought to play a role in preventing certain cancers and heart disease.
PUMPKIN SPICE DREAM
2 cups thick mashed sugar pumpkin (or you can use a 15 ounce can of solid pumpkin)
1 cup thick coconut cream (or thick coconut milk)
1 cup superfine sugar, to taste
pinch of ground cardamom powder
pinch of ground cinnamon powder
pinch of ground allspice
pinch of freshly grated nutmeg
2 cups heavy cream
1 tsp vanilla extract (or almond extract)
glazed pecan pieces for garnish
In a medium saucepan on medium heat, combine the pumpkin together with the coconut, sugar and spices (ground cardamom powder, ground cinnamon powder, ground allspice and freshly grated nutmeg). Mix well to combine and let cook for about 5-8 minutes or until all the coconut has been fully absorbed into the pumpkin. Then remove completely from the heat and set aside until needed.
Using hand held beaters or a proper mixing stand, beat the heavy cream into medium peaks. I find that if you refrigerate the actual beaters, mixing stand bowl & mixing attachment for about 30 minutes before use – the heavy cream will whip up much faster. If you like, you can add a pinch of spices to the whipped cream also.
Now you can very carefully and gently fold the whipped cream into the cooled pumpkin mixture and serve in decorative bowls or glasses. Garnish with the glazed pecan pieces. Alternatively, you can serve this dessert in a layered parfait style. Just simply alternate between layers of pumpkin and whipped cream in tall glasses or parfait flutes/tumblers. Refrigerate for a few hours before serving, enjoy!
Feel free to use toasted chopped walnut pieces, pistachios, pine nuts or even macadamia nuts instead of pecans. You could also add some chocolate shavings as a garnish if you like.
Feel free to add some pumpkin spice blend or chai spice blend to the pumpkin or whipped cream.