Cinnamon Nutmeg Whipped Cream


Recipe From

Provided by Molly Yeh

Time 3h35m

Yield 6 to 8 servings

Categories dessert


  • For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
  • Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
  • Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
  • For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

Pumpkin Pie with Whipped Cream and Cinnamon image

Number Of Ingredients: 18


  • 1/2 cup plus 1 tablespoon cold water
  • 1 1/2 tablespoons apple cider vinegar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (3 sticks) unsalted butter, cubed and chilled
  • One 15-ounce can pumpkin puree
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup maple syrup
  • 3/4 teaspoon kosher salt
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 3 large eggs plus 2 egg yolks
  • 1/2 teaspoon ground cinnamon, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1 vanilla bean, scraped
  • Fresh whipped cream, for serving


Desserts are good. Desserts topped with a flourish of whipped cream are better. For the best results, start with cold heavy cream as well as a chilled bowl and whisk (or attachment if you're using an electric mixer). Play around with one or two of the optional flavorings, but don't go overboard: Whipped cream should enhance a dessert, not upstage it.

Recipe From

Provided by Mark Bittman

Time 5m

Yield 2 cups

Categories breakfast, brunch, dinner, easy, lunch, quick, dips and spreads, sauces and gravies, dessert


  • With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream, sugar and any flavorings, if using, to nearly stiff peaks, about 3 to 4 minutes, making sure not to over beat.

Whipped Cream image

Number Of Ingredients: 9


  • 1 cup cold heavy cream
  • 1/4 cup granulated sugar (optional)
  • Seeds from half a vanilla pod (or 1 teaspoon extract)
  • Pinch of ground cinnamon, cardamom, nutmeg or cloves
  • 1/2 teaspoon citrus zest
  • 1 to 2 tablespoons liquor such as bourbon, Grand Marnier, amaretto, framboise or Kahlúa
  • 1/2 teaspoon finely grated or minced fresh ginger
  • 1 tablespoon maple syrup (in place of 1 tablespoon of the sugar, if using)
  • 1 tablespoon minced fresh mint or basil


We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.

Recipe From

Provided by RUCIFEY

Time 20m

Yield 4

Categories Breakfast and Brunch Recipes,Pancake Recipes


  • Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
  • Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Pumpkin Pancakes with Nutmeg Whipped Cream image

Number Of Ingredients: 13


  • 2 ⅓ cups pancake mix (such as Bisquick®)
  • 2 ½ tablespoons white sugar
  • ⅓ teaspoon ground cinnamon
  • ⅓ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 eggs
  • 1 ¼ cups milk
  • ⅓ cup canned pumpkin
  • ¼ cup vegetable oil
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • ¾ teaspoon vanilla extract
  • ½ teaspoon ground nutmeg


I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. -Donna Powell, Montgomery City, Missouri

Recipe From

Provided by Taste of Home

Time 55m

Yield 6 servings.

Categories Desserts


  • In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

Bread Pudding with Nutmeg image

Number Of Ingredients: 18


  • 2 large eggs, room temperature
  • 2 cups whole milk
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups soft bread cubes (about 9 slices)
  • 1/2 cup raisins, optional
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups cold water
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg


One snowy day, my neighbor called and invited me over to try a new drink she'd made. It was delicious! This spiced coffee is a lovely treat any time of year.-Bernice Morris, Marshfield, Missouri

Recipe From

Provided by Taste of Home

Time 20m

Yield 6 servings.


  • In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.

Homemade Cinnamon Mocha Coffee image

Number Of Ingredients: 9


  • 1/2 cup ground dark roast coffee
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups water
  • 1 cup 2% milk
  • 1/3 cup chocolate syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

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