Pumpkin Gingersnap Dessert


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!


  • 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)


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.


Loving this Life Living “Around the Bay” ~ DD

original recipe by “Around the Bay with DD”

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No Bake Blueberry Dessert

This dessert is so easy and delicious and since it’s no bake, it comes together in no time ~ and no heating up the house by having to turn on the oven to make this “No Bake Blueberry Dessert“. ¬†A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with Cool Whip¬†and more blueberries! A perfect “make and take” summer dessert for potlucks, bbqs, or to have in the fridge for company and those sweet treat cravings!

This will be perfect for those Wild Newfoundland Blueberries when they are ready for picking! In the meantime, use fresh blueberries from your local store or farmer’s market. ¬†I wouldn’t use frozen blueberries in this recipe as they would release too much juice once thawed.

No Bake Blueberry Dessert

  • Servings: 15 - 20 depending on serving size
  • Difficulty: easy
  • Print
“A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with whip cream and more blueberries!¬† A great Summer Dessert”


  • 1 pkg of coconut cookies or just use graham crackers (about 2 cups)
  • 1/4 cup + 2 TBSP butter, melted
  • 1 8oz pkg of cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup icing sugar
  • 2 TBSP blueberry jam
  • 1 1/4 cup Cool Whip
  • 2 pkg vanilla pudding (small pkg)
  • 3 cups milk (I used skim milk)
  • 1 1/2 cup Cool Whip
  • fresh blueberries for garnish


Put cookies into a food processor and blend until fine crumbs form.  Add melted butter and blend until combined.  Press crumbs into a 9 x 13 pan and evenly spread on bottom of pan. Put pan in fridge for the crumbs to firm up.

In a stand mixer, beat butter and cream cheese until nice and creamy and butter is incorporated. Mix in icing sugar and blueberry jam.  Fold in 1 1/4 cup of Cool Whip. Carefully spread over prepared crumbs.

In another mixing bowl, add vanilla pudding and milk.  Mix until pudding starts to thicken Рabout 1 Р2 minutes.  Gently stir in the blueberries.  Spread over the cheesecake layer.

Top pudding layer with remaining 1 1/2 cup Cool Whip and garnish with blueberries. ¬†Put dessert in the fridge to set up for a couple of hours. ¬† Cut into squares and serve. ¬†Enjoy! ūüôā

NOTE:  Use Fresh Blueberries as frozen blueberries will release too much juice once thawed. 


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

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