Cooking Instructions
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Step 1
In a medium saucepan, combine the
Unsweetened Pumpkin Purée (1 can)
,
Fresh Ginger (2 g)
,
Ground Cinnamon (as needed)
,
Ground Nutmeg (as needed)
, and a pinch of
Kosher Salt (to taste)
. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.
Step 2
Remove from heat and stir in the
Cream Cheese (85 g)
and
Pure Vanilla Extract (5 mL)
until smooth. Transfer to a large bowl, then stir in the
Sweetened Condensed Milk (305 g)
. Let cool completely.
Step 3
Using an electric mixer, beat the
Heavy Cream (480 mL)
until medium peaks form.
Step 4
Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.
Step 5
If desired, spoon into 4-ounce jars. Serve topped off with
Whipped Cream (to taste)
and
Ginger Cookies (to taste)
.
