Pumpkin Butter Fool
Though many enjoy baking our Muirhead pecan pumpkin butter into pies, it can also be used to assemble this simple dessert that comes together in just a few minutes. Whip the cream until it forms firm peaks or it will lose some of its volume when you swirl in the pumpkin butter.
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 Tbs. sugar
- 1 jar (13.5 oz./125 g) Muirhead Pecan Pumpkin Butter, chilled
- 3/4 cup (4 oz./125 g) crushed Spiced Pumpkin Seed Brittle
In the bowl of stand mixer fitted with the whisk attachment, beat together the cream and sugar until firm peaks form when the beaters are lifted.
To assemble the fools, use a spoon to layer spoonfuls of the whipped cream and pumpkin butter into 6 glass cups or bowls, starting and finishing with the whipped cream and using your spoon to partially swirl the layers together.
Sprinkle each serving evenly with the pumpkin brittle and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen