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.
- 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
- 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.
Yes this recipe is tasty even though it is a vegetarian recipe. Most people assume that if it’s all natural, organic and vegetarian that it probably doesn’t taste that good. Well, this will have you questioning that belief. The mixture of sweetness from the cinnamon flavored sweet potatoes and raisins verses the tangyness from the mustard flavored dressing and onion will send your taste buds into a frenzy. Now I can’t say that its vegan mainly because there is honey in the dressing, but boy is it close. I hope you enjoy these flavors as much as I do.
Serving Size: 4 to 6
- 2 Large Sweet Potatoes peeled and cubed
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Ground Cinnamon
- 2 to 3 cups cooked Quinoa
- 6 cups Spinach and Arugula salad mix
- 1 Red Onion thinly sliced
- 1 cup of Walnuts or Pecans
- 1 cup of Raisins or Craisins
- 2 to 3 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 3 to 4 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Honey
- 1 to 2 tbsp Lemon Juice
- 1 clove Garlic finely chopped or 1/4 tsp Garlic Powder
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Wash and peel/skin sweet potatoes. Cut them into small cubes and place in medium size bowl. Add the olive oil and salt and pepper. Make sure sweet potato cubes are coated well with olive oil, salt and pepper before spreading onto the baking sheet.
- Bake sweet potatoes for 45 to 50 minutes in the oven.
- While sweet potatoes bake, whisk together Salad Dressing Ingredients to your liking. Cover and set it in the refrigerator until ready to serve.
- Boil the quinoa in a medium sauce pan with 4 quarts water for 10 minuntes.
- Drain the water from the quinoa and let it cool in a medium bowl.
- Wash and dry spinach and arugula and place in large bowl.
- Peel a red onion and thinly slice before adding it to the leafy greens.
- Sprinkle in preferred nuts and raisins.
- Remove the sweet potatoes from the oven and sprinkle them with cinnamon. Let them cool before mixing them with the cooked quinoa.
- Add a small amount of the dressing to the sweet potato and quinoa mix and stir until well blended.
- Add the remainder of the dressing to the salad portion and mix well. Serve in bowls and top with sweet potato and quinoa mix.
Enjoy a sweet and tangy vegetarian mix while indulging in great conversations with loved ones. Tasty and healthy, such a win, win!
Thanks for the inspiration SkinnyMs blog. You came up with a great recipe that I tweaked just a bit :). It’s one for the recipe book. And it’s such a great one to save for the fall season!
I’ve been working on my future cafe menu, and I am doing my best to meet the needs of a wide range of people and their ‘diets.’ Many of my past students with special needs had and still have food allergies or sensitives to certain foods. Reactions range from rashes to behavior challenges, so it’s important to me to make sure to have homemade options on the menu that are dairy free, no meat, etc. I have purchased multiple vegan baking books, recipe magazines, etc. I tend to utilize many of these outlets but some how still tweak recipes to make them more my cup of tea.
This soup is purely vegetarian. It’s made with fresh veggies and herbs and spices. Don’t worry, I’ve included a few short cuts to help you during the process.
Ingredients: (serves 8 to 10)
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1 small bag of Yukon gold potatoes chopped
- 1 bag of lentils
- 1 tbsp olive oil
- 3 cloves of diced garlic
- 6 oz can of tomato paste
- 8 oz of chopped kale
- 1/2 cup diced yellow onion
- 8 cups veggie broth
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 1/2 tsp ground cumin
- 1 tsp coriander
- Using a Crock-pot or large stove pot pour in the olive oil, garlic and diced yellow onion. Let it heat up and cook for a little while until barely sauteed.
- Pour in the broth and tomato paste. Stir until well blended.
- Add in the celery, carrots, potatoes and lentils (make sure all veggies are washed and cleaned before adding to the soup).
- Sprinkle in the salt and pepper, paprika, coriander and ground cumin (to taste) and stir (let it come to a boil if using the stove top).
- Add in the chopped kale and then cover.
- If you are using a crock-pot, cook on high for 6 to 8 hours. If you are using the stove top, cook at medium high heat (low boil) for 3 to 5 hours (may need to go down to medium low heat once boiling).
- Make sure to stir occasionally and taste. You may want to add more seasoning depending on your taste buds.
Hope you enjoy this soup as much as I do. It’s pleasing to the nose and the body. Hoping to bring you more enjoyable dishes that benefit your health and is simple to make.
This scone recipe is based off of one of my all time favorite pumpkin pie recipes. A pie recipe that does not require a crust. It’s a simple yet delicious recipe. The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite. Smelling them bake in the oven is just such a glorious aroma. My mouth waits in anticipation each time I bake them. To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones. They pair so well together. Hope you enjoy.
I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe. It has been so much fun to modify and play around with this new pumpkin scone recipe.
- 2 cups flour (sifted)
- 1 tbsp baking powder
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp orange peel
- 2 tsp pumpkin pie spice
- ⅛ tsp salt
1 stick of frozen butter grated
- 1 tbsp vanilla extract
- 1 egg
- ½ cup pumpkin puree
- 1 tbsp honey
- ¼ cup heavy cream
Brown Sugar Topping
- ¼ cup brown sugar
- ¼ cup quick-cooking oats
- 1 tbsp softened/melted butter
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper.
- In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.
- Using a cheese grater (large holes) grate one stick of frozen butter and blend it into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.
- Pour the wet ingredients over the dry ingredients and mix until just combined.
- Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
- Arrange the wedges on your baking sheet or scone pan.
- To make the topping, melt the butter carefully in a pan on the stove. Add in the brown sugar and oats and mix well.
- With your fingers, press in a decent amount of the topping onto each scone.
- Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
- Remove from the oven and allow to cool before enjoying.
What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season. It’s hard not to think of autumn without pumpkin. One of my favorite pumpkin pie recipes is crust-less. That’s right, no crust. Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness. That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.