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Wednesday, December 5, 2012

No bake, Pumpkin pie

This recipe came from last months woman's world. it's was easy to make and look's very impressive. i made the mistake the first time and use pumpkin  instead of  ready made pumpkin pie filling, 
it came out a little bland .so if you try this recipe be sure to use pumpkin pie filling. it then came out  very good and     
could also be easily   turned  into a low cal desert ,by using  low fat whipped cream and cream cheese , my guest were really in awe and the kids loved it. i still  prefer pumpkin pie, but this was lighter and less filling it 's    also really fun to serve to guest. 


INGREDIENTS: 
2 cups of heavy cream
1 tsp vanilla
8 oz cream cheese ( room temperature)
1 cup pumpkin pie filling (not plain pumpkin puree)
3 tbs powered sugar ( confectioners' sugar)
1 1/2 cups crushed gingersnaps (about 27 cookies)

DIRECTIONS:
Prep your filling: Beat 2 cups heavy cream and 1 tsp vanilla extract until soft peaks form.Chill,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth. Beat in 3 tbs of confectioners' sugar. taste and  add more sugar, if desired.   fold half of whipped cream into pumpkin mixture,
START LAYERING: crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6


Prep your filling: Beat 2 cups heavy cream  

and 1 tsp vanilla extract 

\

Beat until soft peaks form.Chill,in large bowl, 

,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth.   

Beat in 3 tbs of confectioners' sugar. taste and  add more sugar, if desired. 
fold half of whipped cream into pumpkin mixture,

START LAYERING: crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6

Indulge!

TIP: Always select a deep bowl for whipping cream. Before beating the cream chill both the bowl and the beaters about 30 minutes.

















3 comments:

  1. thanks for share.

    ReplyDelete
  2. Cute recipe! I will make this soon, pinning! Thanks!

    ReplyDelete
  3. Great presentation, Deanna. Thanks for adding it to the collection. Cheers

    ReplyDelete

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