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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3 Quick and Healthy Side Dishes

Happy Saturday!!! It’s a cool and crisp day and fall has definitely arrived!  Yay! Time to haul out my favorite sweaters, scarves and boots.

This time of year, I’m always heading out to craft or farmer’s markets and I don’t want to spend a lot of time in the kitchen.  So throw something on the bbq or in the oven and cook up one or two of these quick, easy, healthy sides. Two of these side dishes are roasted in the oven so no hands on time on the stovetop.

Roasted Parmesan Baked Green BeansFeatured image

  • 1 lb Green beans, trimmed
  • 1 – 2 TBSP olive oil
  • 1 tsp greek seasoning
  • pepper, to taste
  • 2 TBSP fresh parmesan cheese, grated

Preheat oven to 400F. Wash beans, dry and put on parchment lined baking sheet. Drizzle with olive oil, greek seasoning and pepper.  Mix and roast for 10 minutes. Remove from oven and sprinkle with parmesan cheese. This is my favorite side!


I still have quite a bit of kale in my garden.

Here is my favorite recipe for a healthy kale side.

Braised Kale

  • 1 large Kale, deveined and chopped into strips (it will be a lot but it cooks down)Featured image
  • olive oil
  • salt, to taste
  • pepper, to taste
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes

Heat heavy bottom large frying pan on stove on medium heat.  Add olive oil and garlic. Add kale, salt, pepper and red pepper flakes.  Stir to combine with oil and garlic.  Put lid on, lower heat and cook for 4 – 6 minutes. Delicious!


This was my first year growing carrots and although they were smaller, they were nice and straight.  I didn’t get them in the garden early enough with all the spring / summer frost warnings!!!! I picked the last of my carrots yesterday.  Here is a great recipe for fresh, garden carrots.

Featured image

Roasted Rosemary Baby Carrots

  • 12 – 16 babyFeatured image carrots, Split down the middle
  • 3/4 TBSP fresh rosemary or 3/4 tsp dried rosemary
  • salt, to taste
  • pepper, to taste
  • 1 – 2 TBSP olive oil
  • 1 large, red onion, cut into 6 wedges

Preheat oven to 400F.  In a bowl, combine carrots, olive oil, rosemary, red onion, salt and pepper. Stir to combine.  Place on baking sheet and roast until tender 15 – 20 minutes.  You could also roast them on the bbq for the same amount of time on medium high heat.

Enjoy your weekend! 🙂

DD

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