When you're in the midst of putting together Thanksgiving dinner, the last thing you want to think about it putting together a pumpkin pie and having yet another dish to work into your oven. So, this year, skip the oven altogether and make a parfait-type dessert that features the best parts of pumpkin pie, cheesecake and gingersnaps!
Perhaps the best thing about this dessert is that it can be made in advance -- up to a day in advance! Simply pop them in the refrigerator and carefully cover the tops with plastic wrap. Then you can turn your attention to more pressing things ... like when to start roasting the turkey and where Uncle Ernie should sit at the dinner table!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
Pumpkin Pie in a Glass
- 1 envelope Dream Whip
- 1/2 c. skim milk
- 1/2 tsp. vanilla extract
- 1 (8 oz.) pkg. 1/3-fat cream cheese
- 1/2 c. sugar
- 1 T. espresso powder
- 1/2 c. evaporated skim milk
- 1/2 c. skim milk
- 1 (4 oz.) pkg. instant vanilla pudding
- 1/2 tsp. pumpkin pie spice
- 1 (15 oz.) can pumpkin puree
- 1 c. crushed gingersnap cookies
- Chocolate-coated coffee beans
In a mixing bowl, combine the Dream Whip, skim milk and vanilla extract. Beat on high for 4 minutes until the mixture is light, fluffy and holds stiff peaks. Set aside.
In a large bowl, beat the cream cheese, sugar and espresso powder until smooth. Add the Dream Whip mixture and mix to combine. Set aside.
In the same mixing bowl used for the Dream Whip mixture, combine the ingredients for the pumpkin layer and beat until well combined.
Using four parfait glasses, arrange the layers as follows:
- Gingersnap crumbs
- Creamy layer
- Pumpkin layer
- Creamy layer
- Gingersnap crumbs
- Creamy layer
- Pumpkin layer
- Creamy layer
- Chocolate-coated coffee beans for garnish
Refrigerate until ready to serve.
- Yields: 4 servings
- Preparation Time: 15 minutes