The Verdict:įriendly Farms Pumpkin Spice Whipped Dairy Topping is creamy with a classic pumpkin spice flavor. We’re looking forward to serving this with classic pumpkin pie, pumpkin bread, and maybe even with Aldi’s pumpkin cake roll. 2 cups of heavy cream 1/4 cup Duplin Pumkin Wine 1/8 teaspoon ginger 1/8 teaspoon cinnamon 1/8 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract. You can speed this up by placing your pyrex measuring cup in the refrigerator, but mango butter tends to crystallize when melted. Allow the mixture to cool for about an hour until oils are just beginning to harden. Measure in essential oils and pumpkin pie spice (if using). This whipped cream has a good pumpkin spice flavor to it, and some family members said the spices and the creamy taste reminded them of egg nog. Stir gently and allow to cool for 10-20 minutes. Pour pumpkin-milk mixture into a mug and top with coffee foam. Whip with an immersion blender until foamy, about 2 minutes. Combine boiling water, coffee granules, sugar, and remaining 1/4 teaspoon pumpkin pie spice in a tall container. Spread even, if need be, with a rubber spatula. Stir until well combined and heated through. If it gets too thick add a little bit of milk (1 teaspoon at a time. Watch the frosting carefully as it will set up fast. To make the whipped cream, add the heavy cream and sweeter to a bowl and beat. Pour the espresso in a glasses and top with pumpkin milk mixture. In chilled mixing bowl, vigorously whisk heavy whipping cream, sugar and Pumpkin Spice Syrup to desired thickness (2 to 5 minutes). Add in vanilla extract and whisk to combine. Alternate adding the pudding mix and the powdered sugar and continue mixing. Add the pumpkin puree, pumpkin spice mix, sweetener, almond milk and heavy cream to a saucepan and bring to a boil over medium heat. Immediately pour over the top of the cake. Using a mixer, whip for a few minutes until peaks form. Place all the ingredients for the pudding in a large bowl and whisk until just combined. The sell-by date stamped on my can is for five months out from the purchase date. Let cool for a few minutes before using the end of a wooden spoon and poking holes in 3-4 rows down the cake, from top to bottom. This lasts for a long time in the refrigerator. Rinse the nozzle thoroughly after using and shake off excess water, and return to the refrigerator.Ĭontents are under pressure, so do not puncture or incinerate the can, and do not store at temperatures above 120 degrees Fahrenheit. Then turn the can upside down and press the nozzle. Using your fingers, rub the butter into the flour mixture until there are no butter pieces larger than a pea. Squeeze where indicated and lift the cap. To use, shake the can three to four times before each use. A 2-tablespoon serving has 15 calories, 1 gram of total fat (1% DV), 1 gram of saturated fat (5% DV), 1 gram of total carbohydrates, and 1 gram of added sugars (2% DV). There are about 61 2-tablespoon servings per container.