It’s hard to believe that it’s almost Thanksgiving and I haven’t posted a thing this month. I’m hoping these fun little Pumpkin and Gingersnap Dessert Cups will make up for my unintended absence.
It always gets busy this time of year and I sort of put the brakes on a few weeks ago. I don’t want to miss a thing. This time of year is to special to let it all fly by without a few moments of basking in the season and soaking up all the festive vibes.
I can personally tell you that these adorable Pumpkin and Gingersnap Dessert Cups will definitely make your holidays festive. My husband will tell you the same thing. He’s the one who at the last two cups I’d stored in the fridge. And, he’s not really a fan of sweets.
If my husband eats it, I know it’s good. He’s my toughest recipe critic and my pickiest eater. Not in a fussy way, he just likes delicious food.
These dessert cups are so fun and festive and make the cutest display on the dessert table. Whether it’s for Thanksgiving or Christmas, or a holiday party in-between, this dessert will have your guests swooning.
I love to make them in the small 8-ounce jelly jars. But you could use martini glasses or juice glasses as well.
To watch me make these on my food segment for AM Northwest in Portland, Oregon, click HERE. Snag the recipe below and enjoy the season!
Delicious Wishes and Loads of Love,
Karista
Pumpkin and Gingersnap Dessert Cups
Notes
If you'd like to double the recipe, follow as written with the exception: use 1 15-ounce can of pumpkin, 1 1/2 tablespoons pumpkin pie spice and 1 1/4 cups heavy cream.
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup heavy cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 cup sugar
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2-3 cups crushed ginger snaps
Instructions
- In the bowl of an electric mixer with the whisk attachment, blend together the cream cheese and heavy cream. Once the mixture is well combined, add the sugar and blend for a minute or two.
- Then mix in the pumpkin puree, vanilla extract and pumpkin pie spice until thoroughly blended.
- To assemble, add a few teaspoons of crushed ginger snaps to the bottom of each dessert cup or jar. Then layer with a tablespoon or two of pumpkin mousse. Then repeat one more time or until you reach the top of the jar. Chill in the refrigerator for at least one hour or overnight for best results.
- To serve, whip together the heavy cream and powdered sugar. Top each dessert cup with a dollop of whipped cream and then garnish with remaining crushed ginger snaps. Serve immediately.
Pumpkin and Gingersnap Dessert Cups
Notes
If you'd like to double the recipe, follow as written with the exception: use 1 15-ounce can of pumpkin, 1 1/2 tablespoons pumpkin pie spice and 1 1/4 cups heavy cream.
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup heavy cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 cup sugar
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2-3 cups crushed ginger snaps
Instructions
- In the bowl of an electric mixer with the whisk attachment, blend together the cream cheese and heavy cream. Once the mixture is well combined, add the sugar and blend for a minute or two.
- Then mix in the pumpkin puree, vanilla extract and pumpkin pie spice until thoroughly blended.
- To assemble, add a few teaspoons of crushed ginger snaps to the bottom of each dessert cup or jar. Then layer with a tablespoon or two of pumpkin mousse. Then repeat one more time or until you reach the top of the jar. Chill in the refrigerator for at least one hour or overnight for best results.
- To serve, whip together the heavy cream and powdered sugar. Top each dessert cup with a dollop of whipped cream and then garnish with remaining crushed ginger snaps. Serve immediately.
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