Pumpkin Cream Filling
This pumpkin cream filling recipe was just made off the top of my head. I spotted Mother's Pumpkin Spice Liquor in the store for the season and thought "I've got to make something with that!" When people don't like pumpkin pie, part of the reason is usually its pasty, heavy texture. This filling offers a light, airy alternative that can be used to fill any type of cake to bring the traditional seasonal, pumpkin flavor to the dessert table.
1. Combine the pumpkin, light brown sugar, 2 Tablespoons heavy cream, cinnamon and nutmeg in a bowl.
2. In a separate bowl, beat the cream cheese.
3. Add the pumpkin mixture to the cream cheese and beat at medium speed. Scrape down the sides of the mixing bowl and beat 2 minutes on medium until all ingredients are well combined.
4. Place the unflavored gelatin in a small cup with 1 teaspoon hot water and still until dissolved. Add cold water to gelatin mixture to make 1/4 cup and stir. Let sit 5 minutes.
5. In another bowl, beat the heavy cream. When it starts to thicken, add gelatin mixture in a slow steady stream while beating. Continue beating the heavy cream until thickened and streaky, but not to the point of being thick enough for whipped cream.
6. Add 1/4 of heavy cream mixture to the pumpkin mixture and combine to lighten.
7. Add the pumpkin mixture to the heavy cream and fold until combined.
8. Chill in the refrigerator for at least one hour or until it holds its shape.
Once chilled, the pumpkin cream filling can be piped with a large star tip and it will hold its shape.
Complimentary filling for spice cake, pumpkin cake and any type of nut based cake.
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