Go Back

Smoked Pumpkin Foam With Crème Fraîche and Cavia

Kristin Guy
Servings 6 – 8 appetizers


  • Heaping 1/3 cup pumpkin puree
  • 1 TBS Chipotle Chili Powder
  • 1 TBS cumin
  • ½ tsp onion powder
  • 1 tsp chili powder
  • Pinch dried oregano
  • Ground salt & Pepper to taste
  • ½ cup Whipping cream +1 TBS if texture is too thick
  • Seed Crackers
  • Crème Fraîche & Caviar for topping


  • In a bowl mix pumpkin puree, spices and whipping cream until smooth. Consistency should not have any clumps and be very silky smooth. Add a touch more cream if texture is too thick. Place into a whipping canister, with lid screwed on tight into your refrigerator for at least 1 – 2 hours before serving (can be done ahead of time and placed in fridge overnight).
  • Follow the guidelines to your particular whipping canister, filling with C02 and charging as appropriate. Dispense a small about of foam on top of your cracker. Dollop with Crème Fraîche & Caviar and serve immediately.