Wednesday, November 17, 2010

Pumpkin Marshmallow Cream

It sure has been a little while since I've posted last. Sorry about that! I just got back from an amazing visit to Florida to see my family. I had such a great time. Got to spend lots of quality time with my nephew and nieces. It went by super fast, but I really did enjoy it. I am a truly blessed person. I've got a great family, great friends, a wonderful husband, and an awesome little dog. Now on to the good stuff..

You all aren't surprised that this is another pumpkin recipe, are you? It's an ingredient to another recipe I'm making. I thought I'd share it with you on it's own because 1- it's really good and 2 - how many things can you use this for? I mean come on.. Thanksgiving is right around the corner, Christmas is on it's way. Slather it on top of some fresh baked cinnamon bread or just take a nice spoonful for yourself. The possibilities are really endless. In my eyes anyways. It freezes well, and lasts up to two weeks in the refrigerator. I love this stuff!

Pumpkin Marshmallow Cream

1/c C egg whites - 3 eggs
2 C organic light corn syrup - I use Wholesome Sweeteners Brand
1 can pure pumpkin NOT PIE FILLING
1 TB pure vanilla
1/2 TS salt
1 TB ground cinnamon
2 C sifted powdered sugar

In bowl of stand mixer with wire attachment add egg whites, corn syrup, salt, and cinnamon. Beat on high speed until mixture has thickened and doubled in volume. About 3-5 minutes. Add in the pumpkin and powdered sugar, on low speed mix well until blended. Add in the vanilla, and mix on low until just blended. Use this ASAP, or store in the refrigerator, covered for up to two weeks, or freeze for later use.

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