What to do with heavy whipping cream

[The_Walking_Pie]

Hi! So I did an online grocery order for heavy whipping cream, and anticipated to have one of those one cup-sized ones. Instead, that was out so they substituted a 1 quart one instead, which is bigger. My recipe only called for a cup, so what do I do with the rest? I don't want to waste it.

 

[Tsushi]

I got you covered!! I use heavy whipping cream to make the most amazing pumpkin pie! For crust I just buy a premade graham cracker crust pie tin. And you can just buy canned pumpkin puree, but I prefer to make it fresh myself from my garden squash or a butternut squash from the store.

Pumpkin Pie filling

• One 15oz can (2 cups) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed brown sugar
• 1 Tablespoon (8g) potato starch (or corn starch)
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (I used oatmilk)

Pumpkin puree: cut fresh winter squash up into evenly sized pieces with skin on, cook for 45 minutes at 350, or until the pieces are tender enough to put a fork through, then peel off the skin and use blender or food processor to make it a smooth puree.

Graham crust premade. Or homemade crust, warmed to firm it.

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the potato starch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.

Preheat oven to 375. Pour filling into the crust pie pan, cook for 50-60 minutes. Middle should be a bit wobbly.

 

[The_Walking_Pie]

I got you covered!! I use heavy whipping cream to make the most amazing pumpkin pie! For crust I just buy a premade graham cracker crust pie tin. And you can just buy canned pumpkin puree, but I prefer to make it fresh myself from my garden squash or a butternut squash from the store.

Pumpkin Pie filling

• One 15oz can (2 cups) pumpkin puree
• 3 large eggs
• 1 and 1/4 cups (250g) packed brown sugar
• 1 Tablespoon (8g) potato starch (or corn starch)
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground black pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (I used oatmilk)

Pumpkin puree: cut fresh winter squash up into evenly sized pieces with skin on, cook for 45 minutes at 350, or until the pieces are tender enough to put a fork through, then peel off the skin and use blender or food processor to make it a smooth puree.

Graham crust premade. Or homemade crust, warmed to firm it.

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the potato starch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.

Preheat oven to 375. Pour filling into the crust pie pan, cook for 50-60 minutes. Middle should be a bit wobbly.

That's awesome!

As a side note, my parents did give me a mini-pie maker for Christmas, and I did see some pumpkin on a deep discount the other day...

 

[Tsushi]

Let me know if you try it out

 

[The_Walking_Pie]

I'm having issues finding potato or corn starch, do you know of a good substitute?

 

[Tsushi]

I'm having issues finding potato or corn starch, do you know of a good substitute?

You can add in flour, add twice as much flour as you would add starch, so 2 tablespoons.