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! ūüôā

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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From your Lips to your Hips Chocolates

Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!

The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!

Don’t let the list of ¬†healthy ingredients fool you either, these chocolates are still a treat! ¬†I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!

These¬†From your Lips to your Hips Chocolates¬†will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes! ¬†The hard part will be waiting for them to harden up ~ overnight ūüôā Just hide them away in the back of your refrigerator and forget about them until the next day! ¬†Like that would happen!!!

Just warning you now! ¬†One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!

From your Lips to your Hips Chocolates

  • Servings: 15 ~ 20 chocolates
  • Difficulty: super, super, easy
  • Print
These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!

Ingredients:

  • 6 TBSP Peanut Butter
  • 3 TBSP Coconut Oil, melted
  • 3 TBSP Honey
  • 2 TBSP unsweetened cocoa
  • 1/2 tsp vanilla extract
  • 1/2 cup whole roasted almonds, coarsely chopped
  • ground sea salt (optional)

Preparation:

Line a mini cupcake pan with mini cupcake liners.  Set aside

In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness.  Stir in the almonds.

Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners.  Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners.  Add a pinch of sea salt to the top of each chocolate (optional).

Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan. ¬†Keep these in the refrigerator until ready to eat. ¬†Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!

NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature. ¬†Easy to make a double batch ~ double all the ingredients ūüôā ¬†You could also use almond butter instead of the peanut butter.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~¬†DD

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