You can't have a Thanksgiving Feast without a slice of pumpkin pie, right? At least this was the case in our household. By popular request, I made the traditional Libby's pumpkin pie recipe, only substituting in some fat-free evaporated milk for the regular kind. (Mainly because I had some richer plans for a whipped cream topping.) Clearly, this recipe is not exactly unprocessed -- and, horror upon horrors, I actually used a frozen pie crust! (Which, though I used the excuse that I've already packed my pie tins, it really was more that I was too lazy to make a crust from scratch . . .) But let's face it, there's a reason why this blog isn't called "An Unprocessed Life"! Sometimes convenience wins out. Anyway, on to the actual less processed part of this dessert -- the bourbon whipped cream! Making the whipped cream was the last hurrah for my Kitchenaid Mixer -- it is now happily boxed away and waiting to be opened back up and placed in a place of honor in our Philly kitchen (if we can find the room for it!)
Bourbon Whipped Cream
makes about one cup
1/2 cup organic heavy cream
1 tablespoon powdered sugar
1/2 tablespoon Maker's Mark bourbon
1. Chill the bowl of your mixer in the freezer for about 15 minutes.
2. Add the heavy cream, sugar, and bourbon to the chilled bowl.
3. Whisk on high until soft peaks form.
4. Serve a generous dollop on your slice of pie!
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