dessert

Pumpkin Pie in a cup. This is a great dessert for kids at Thanksgiving or just for fun at home. Simple to make, easy to eat. Get ready to relieve your sweet tooth and enjoy this pumpkin treat.

Servings: 8

Ingredients:

1 15oz can of pumpkin
1 (8oz) container of frozen whipped topping, thawed and divided
1 cup confectioners sugar divided
1 and 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp salt
1 (8oz) package of cream cheese, softened
2 tsps vanilla extract
1/4 cup of ginger snap cookie crumbs
1/2 cup oats
1/2 cup brown sugar
2 tbsp butter softened
1 can of ready whip
8 to 10 ginger snap cookies

Directions:

In a medium bowl, combine pumpkin, 1/2 a container of whipped topping, 1/2 cup of confectioners sugar, pumpkin pie spice, cinnamon and salt. Beat with mixer at medium speed until well blended.
In another medium bowl, combine cream cheese, remaining 1/2 container of whipped topping, vanilla extract and remaining confectioners sugar (1/2 cup). Beat with a mixer until smooth.
Place both bowls in the refrigerator until ready to plate (will keep in refrigerator over night).
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl mix the oats, brown sugar and butter until well blended. You’ll need to get your fingers in it to make sure the butter spread evenly. Spread out oat mixture onto the baking sheet and bake for 15 minutes. Using a spatula, move the oats around and bake for another 5ish minutes (until golden brown color).
Remove the oat mixture from the oven and let cool (you can store them in a zip-lock bag if prepping the next day).
While the oats are cooling, Spoon or pipe the first layer (cream cheese mixture) of the trifle in each of the cups.
Sprinkle oat topping onto the first layer (once they are cooled enough) and then spoon or pipe the final layer (pumpkin mixture).
Smash a few ginger snap cookies using a zip-lock bag and a rolling pin.
Garnish the trifle with whipped cream, a sprinkle of ginger snap crumbs and a ginger snap cookie.

Hope you enjoy my take on the pumpkin trifle by adding my oat topping to the mix. It is seriously like eating pumpkin pie cheesecake in a cup. And it’s perfect to eat in our Florida fall heat.

Thank you tiny book of Tea and Treats for sharing your delicious recipes.

Katie

I’m a pretty big fan of Giada on Food Network. She makes this incredible Pineapple Semifreddo that literally melts in your mouth. Every time I make it for friends and family it is devoured quickly. So, why not modify the recipe a smidgen, and make it with peaches instead? My thoughts exactly. By the way this is a huge dessert success for the kiddos too and pretty simple to make.

Ingredients:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 egg whites

1/2 cup simple syrup, recipe follows
1 (15-ounce) can diced peaches, drained, and mashed
1 cup crushed gingersnap cookies, for sprinkling

Simple Syrup:

1/4 cup water

1/2 cup sugar

1. Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal bread ban lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.

2. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until step 5.

3. In another medium bowl, whip egg whites until foamy. With the mixer still on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 3 to 5 minutes.

4. Since crushed peaches in a can is not something you find anywhere you need to mash a 15oz can of diced peaches. Place diced peaches into a strainer and smash the peaches with a masher.

5. Using a rubber spatula, fold the peaches into the egg whites. Then fold the whipped cream into the egg white mixture.

6. Gently pour the mixture into the bread pan. Fold over the plastic wrap (cling wrap) to cover and freeze for 8 hours (or up to 1 month).

7. To serve; unfold the plastic wrap and invert the semifreddo onto a cutting board. Remove the plastic wrap and cut the semifreddo into one inch thick slices. Place on individual serving plates and top each slice with the crushed ginger cookies.

Simple Syrup:

In a small pot, combine water and sugar over medium heat. Bring to a boil, reduce heat and let simmer for 5 minutes, until the sugar has dissolved fully. Take the pan off heat and cool the syrup (makes 1/2 cup). Any extra cooled syrup can be saved in an airtight container.

And here is the final tasty product:

Visit: FoodNetwork to get Giada’s Pineapple Semifreddo recipe (the only differences are; instead of crushed pineapple I replaced it with mashed peaches and I used ginger snap cookies instead of amaretti cookies).