Pumpkin Gingersnap Dessert

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The Gingersnaps are the star of this dessert!!! Made with PURITY Gingersnaps and leftover pumpkin puree plus it’s NO BAKE! Cinnamon, ginger, nutmeg, cloves and all spice made into a creamy cheescakey pumpkin dessert with 2 spicy layers of PURITY gingersnap cookies.

I hope everyone in Canada had a very Happy Thanksgiving! I hosted family with turkey and all the fixings plus mini pumpkin and apple pies for dessert!

Thanks KVM for the picture above ~ I was so busy cooking that I forgot to take any pictures of the food.

Like everyone else, I’ve had the turkey, then the hot turkey sandwiches followed by turkey soup. I’ve used up my leftover potatoes in potato salad, my carrots and turnip I mashed with some butter for a tasty side, and my leftover cabbage went into my turkey soup. But I had some pumpkin puree leftover and wondered what to make with it ~ waste not want not! I also had a open box of PURITY gingersnaps.

A search on the internet yielded a bunch of recipes so I took ideas and came up with this PUMPKIN GINGERSNAP DESSERT! It is very creamy and the combination of the pumpkin and gingersnaps is a match made in heaven. Now, to find something to do with that leftover Cranberry Sauce!!!

This dessert must set up overnight in the refrigerator for the gingersnaps to soften up. A great make ahead dessert!

Pumpkin Gingersnap Dessert

  • Servings: 9
  • Difficulty: Easy
  • Print
Turn leftover Pumpkin Puree into a creamy pumpkin cheesecake gingersnap dessert that is quick and easy and NO BAKE!

INGREDIENTS:

  • 1 250g package of cream cheese, softened
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp each allspice, nutmeg and ginger
  • 1/4 tsp cloves
  • 1/2 cup icing sugar (powdered)
  • 2 cups prepared whipped topping plus more for piping on top of dessert
  • 27 gingersnap cookies (whole)

PREPARATION:

In a large bowl, beat cream cheese until light and fluffy, mix in pumpkin puree and all the spices. Beat with mixer until well blended and no lumps remain. Add icing sugar and mix to combine. Fold in 2 cups of whip topping. Mix to combine until no white streaks remain. Set aside.

In an 8×8 pan, lay 9 gingersnaps in a single layer, add half the pumpkin mixture and spread into a smooth layer, add another layer of 9 gingersnaps then add the remaining pumpkin mixture and spread into a smooth layer. Decorate the top with more whip topping (I used a piping bag but you could just spread a layer of whip topping on top of the pumpkin mixture. Decorate with the remaining 9 gingersnap cookies. Cover lightly with plastic wrap and refrigerate overnight so that the cookies have time to soften up. ENJOY! 🙂

NOTE: I used Rich’s Whip Topping that comes in a bag with a piping tip, found in the freezer section. You could also use Cool Whip or a whip cream that has been stablized with some icing sugar. I used PURITY Gingersnaps but you can use your favorite gingersnap cookie or even homemade as long as they are crispy. @Purity is a Newfoundland Company that distributes more than 50 products ~ from cookies, candies, and salt fish on the Island of Newfoundland and across stores in Canada.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

original recipe by “Around the Bay with DD”

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Partridgeberry Coconut Bread

Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂

I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!

I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!

Partridgeberry Coconut Bread

  • Servings: 12
  • Difficulty: Easy
  • Print
A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!

INGREDIENTS:

  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
  • 2 cups white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup low fat milk
  • 1 1/4 cup flaked unsweetened coconut (I used medium)
  • 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)

PREPARATION:

Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.

In another bowl combine the flour, baking powder and salt and whisk to combine.

Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.

Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂

NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.

http://www.aroundthebaywithdd.com

Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce

Loving this Life Living “Around the Bay” ~ DD

original recipe for Coconut Loaf from Taste of Home

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