Easy Peasy Pumpkin Pie with Salted Caramel Whipped Cream

You know what makes a pumpkin pie good? Whipped cream. You know what makes it even better?

Salted caramel whipped cream. (Read to end for the recipe.)

Just saying those words out loud makes my taste buds dance! To make fancy whipped cream, all you need is some Torani Salted Caramel syrup. You can use whatever flavor you want. Torani has syrups in every flavor you can imagine.

It's easy to pick up a can of that whipped topping at the store, but nothing beats making your on whipped cream. All you need is some heavy cream, a whisk, a chilled bowl, and some muscle power. Or you can use an electric mixer with the whisk attachment. I put my kids to work, but all they really wanted to do was lick the bowl. So I pulled out my stick blender and its whisk attachment.

I love fancy coffees from my coffee shops, but those are more of a splurge. I have found a super easy, budget friendly way to make my own fancy coffee at home. There was leftover whipped cream after we ate our pumpkin pie so I didn't want to wasted it. I put some generous dollops of the salted caramel whipped cream on my mocha flavored coffee. 

I can't believe how a little whipped cream made my coffee immensely better. I felt a little decadent to tell you the truth. At least my wallet was happy. I kinda want to whip up another batch just for coffee!

If you want to make your own fancy (but easy) whipped cream, you can save 10% at Torani.com with code SHESPEAKS. The code is good until 11/30/12, so hop to it! If you miss out on the code, you can enter the Torani Holiday Cheers Contest and win Mr. Coffee prizes and Torani Syrups.

I received two bottles of Torani Syrups to sample and review. All opinions and coffee obsession are mine.

Easy Pumpkin Pie with Salted Caramel Whipped Cream
Makes one pie, 6-8 servings, depending how big you slice it

Pumpkin Pie 

1 can or 15 oz of solid pack pumpkin
1 cup of heavy whipping cream
3/4 cup of granulated sugar
1 tsp vanilla extract
1 tsp salt
1 1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/8 tsp of ground nutmeg
2 large eggs
1 frozen deep dish pie crust

Preheat oven to 325 degrees. Mix together all ingredients (except crust). Place crust on a baking sheet. Pour filling into the crust. Bake until the filling is set, but still a bit jiggly, about an hour. Transfer to wire rack to cool completely. Refrigerate overnight or for at least 6 hours. Serve with salted caramel whipped cream (recipe below).

Salted Caramel Whipped Cream

1 cup of heavy whipping cream, chilled
1 oz of Torani Salted Caramel Syrup (about a shot glass)

Place both ingredients in a chilled bowl. Whisk until soft peaks form, about 3-5 minutes if whipping by hand. It will be faster if you use a mixer or electric whisk. Serve immediately. Also tasty on coffee, hot cider, or hot chocolate.
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