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 PARFAITS
These darling mini desserts will spice up any celebration, and they're ready to eat in just 20 minutes.
Provided by Inspired Taste
Categories Dessert
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
- In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
- Gently fold half of the whipped cream into pumpkin mixture.
- To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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.
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
GINGERSNAP PUMPKIN DESSERT
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.
Provided by KGCOOK
Categories Dessert
Time 1h40m
Yield 15-18 pieces
Number Of Ingredients 16
Steps:
- Crust:.
- Set aside 1 cup cake mix for topping.
- Combine gingersnap crumbs, and remaining cake mix.
- Stir in egg and butter, mix well.
- Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
- Filling:.
- Beat cream cheese and brown sugar in a large mixing bowl until smooth.
- Beat in eggs.
- Add the pumpkin, milk, spices, and vanilla and mix well.
- Pour over crust.
- Topping:.
- Combine gingersnap crumbs, sugar, and reserved cake mix.
- Cut in butter until crumbly.
- Stir in pecans.
- Sprinkle over filling.
- Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
- Cool on a wire rack for 1 1/2 hours.
- If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
- Store in refrigerator.
- When I made this, mine baked for 2 hours.
Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7
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