INGREDIENTS
30 oz
canned pumpkin puree
1 1/4 cups
confectioners' sugar
1 large
egg
4 larges
eggs
5 cups
flour
1 1/2 cups
granulated sugar
2 tsp
ground cinnamon
2 1/2 cups
heavy cream
1/2 tsp
kosher salt
1 tsp
kosher salt
1 tsp
nutmeg
1 lb
unsalted butter
1 tsp
vanilla extract
16 servings
whipped cream