PUMPKIN GINGERSNAP PARFAITS
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.
Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN CRUNCH PARFAITS
Here's a fun dessert that your youngsters can help make. It's a great treat for Halloween or Thanksgiving.-Lorraine J. Darocha, Berkshire, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 447 calories, Fat 23g fat (7g saturated fat), Cholesterol 4mg cholesterol, Sodium 486mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN GINGERSNAP PARFAIT RECIPE - (4.3/5)
Provided by KimberleyH
Number Of Ingredients 9
Steps:
- Crush 8 of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
GINGERSNAP PUMPKIN PUDDING
This pumpkin pudding recipe is fun to make around the holidays. And it's not too sweet either, which is nice. Serve with sweetened whipped cream.
Provided by mj_sakura
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.
- Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.
- Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.
- Bake in the preheated oven until pudding is set, 30 to 40 minutes.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 44.1 g, Cholesterol 49.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 307.9 mg, Sugar 36.1 g
GINGERSNAP PUMPKIN PUDDING
Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
Nutrition Facts : Calories 381 calories, Fat 11g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 674mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
GINGERSNAP CRUMBLE PUMPKIN PARFAITS
Combine a can of pumpkin with vanilla ice cream, a dash of spice, and a little brown sugar for a rich and creamy dessert. The "Gingersnap Crumble" recipe is included. Cook time is freeze time.
Provided by Annacia
Categories Low Protein
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare *Gingersnap Crumble,set aside.
- Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
- In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
- Stir ice cream to soften; fold into pumpkin mixture.
- Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
- Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
- Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
- *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
Nutrition Facts : Calories 402.4, Fat 23.1, SaturatedFat 13.2, Cholesterol 70.2, Sodium 428.2, Carbohydrate 46, Fiber 1.4, Sugar 22.3, Protein 4.9
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PUMPKIN MOUSSE & GINGER SNAP PARFAIT - SAVING ROOM …
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5/5 (3)Total Time 40 minsCategory DessertCalories 404 per serving
- Pour the rum to a small heatproof metal bowl. Sprinkle the gelatin over the rum and let it stand for about 10 minutes or until soft.
- In a large mixing bowl beat 1 cup cold heavy cream until it begins to thicken. Add 1 tablespoon granulated sugar and 1 teaspoon vanilla and beat on high until soft peaks form. Do not over-beat as you want it to be creamy, not stiff.
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- Begin by crushing your Gingersnaps. For a very fine mixture, place cookies in your food processor.
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