Makes about 18 latkes
1 cup heavy whipping cream, chilled
1 teaspoon powdered sugar (optional)
1/2 (4–5 pound) sugar pumpkin
1/2 cup all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon, plus extra for garnish
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg, plus extra for garnish
2 large eggs, beaten
1. Preheat oven to 300 degrees.
2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.
3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.
4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.
5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.
6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.
7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.
8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.