I have talked about pumpkins so often recently, that you probably think that I am the "pumpkin fool" referred to in the title of this post! But, although that may apply, the fool that I am talking about today is a super easy dessert.
(Fool: a cold dessert made of pureed fruit mixed or served with cream or custard.)
Last evening, I gathered the ingredients for pumpkin fool using a recipe from a November 1988 issue of Good Housekeeping magazine. Although I used to make this often (I even served it as a Thanksgiving dessert a few times), it had been so long that neither Kati nor Bekah had ever eaten it.
I whipped up the dessert before I cooked dinner. I put four servings in dessert dishes from my Aunt Lynn, placed them on a wooden tray, grabbed this charming vintage table cloth (given to me by my dear friend Frances who knows me well), and took it out on the patio to catch some evening light for my photos.
The girls were returning from a walk in the woods and Ron was in his shop working on a project, so after the photo session, we got all crazy and ate dessert first! (I suppose we were pumpkin fools!)
2 cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoons vanilla extract
1 30-oz. can pumpkin pie filling (not pumpkin puree)
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 square semi-sweet chocolate, grated
* * *
In small bowl, with mixer on medium speed (I use my stand mixer), beat cream, confectioners' sugar, and vanilla until stiff.
In large bowl, mix pumpkin pie filling, cinnamon, and nutmeg.
Fold whipped cream into pumpkin mixture to create a marbled effect.
Spoon mixture into dessert glasses or bowls. Garnish with grated chocolate.
Refrigerate until ready to serve.
This is day 15 in the series gather. Click ~here~ to see more.