For the top of the pie, we recommend using a combination of whipped cream and crème fraîche. The whipped cream will add a lighter texture and fluffiness to the pie, while the crème fraîche is rich and smooth.
If you want to get fancy, add some dark chocolate shavings or even white chocolate drizzled on top.
Pumpkin Pie Cookie
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar, divided use
1 cup canned pumpkin (canned pumpkin puree) or cooked and mashed pumpkin puree (not pie filling)
Two large eggs, lightly beaten and at room temperature, divided use. (Equivalent to 2 egg whites)
1 1/2 teaspoons vanilla extract, divided use. (Equivalent to 1/4 cup liquid egg substitute or 2 additional eggs)
3 tablespoons vegetable oil or melted butter (may use melted coconut oil for dairy-free option)
Topping: Cream Butter Blend: 3 ounces softened cream cheese, 1 1/2 cups confectioners’ sugar, 2 tablespoons milk or heavy cream, and 1 tablespoon butter blend). Add sifted flour to the bowl. Mix well with an electric mixer on low speed until blended. Gradually add remaining ingredients until blended. Pour batter into a 9×13 pan lined with parchment paper sprayed with nonstick cooking spray. Bake at 325 degrees F for 30 minutes or until the center is set; Cool on the rack.
What toppings are good for pumpkin pie?
Pumpkin pie is one of those desserts that is hard to mess up. You can throw any kind of fruit, nuts, and spices on it, and it will taste good.
The problem is that pumpkin pie is a lot like apple pie in that it’s really easy to make a bad one. With all the options out there, it’s easy to get overwhelmed.
Here are some excellent tips for what toppings work best with pumpkin pie:
Cinnamon: Cinnamon is great on everything – from coffee to muffins to pies. It’s a common topping for fall-themed foods but also goes well with other flavors and tastes wildly mixed in with additional spices.
Gingerbread spice: Gingerbread spice has been around since the early 1600s, when ginger became popular as a medicine in Europe. The spice has an earthy flavor that pairs well with pumpkin pie, especially if you add some cinnamon or nutmeg too.
Mint: Mint goes great with pumpkin because it adds a refreshing flavor without being overpowering. Mint also works well with other fall flavors like cinnamon and gingerbread spice, so it doesn’t just have to be used for pumpkin pie!
Pumpkin pie is a delicious dessert, but getting the right balance of flavors can be hard. This can be especially true when you’re cooking with pumpkin pie filling. You don’t want too much cinnamon and ginger, but you don’t want other spices or flavorings to overpower the other ingredients.
