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Pumpkin Pie Parfaits with Gingersnap Crumbles Recipe
Posted By Susan On November 22, 2011 @ 5:59 pm In Cooking,Custards and Puddings,Holiday Dishes,Quick and Easy,Recipes | 13 Comments
Thanksgiving is, without a doubt, the most food centric holiday of the year. And, anyone who has ever prepared a Thanksgiving dinner knows how much work – and stress – is involved. We obsess over every little detail as we strive to wow our families and friends with our culinary prowess. But nobody’s perfect, and sometimes even the best-laid plans go awry. That’s when it helps to have a few tricks up your sleeve.
One year, my mother-in-law accidentally turned my oven on to “broil” while I had two beautiful pumpkin pies baking in it. As I sifted through the ashes of my poor, incinerated pies, I just wanted to cry! Actually, I did cry. But then my creative spirit kicked in, and I came up with this super quick and easy alternative using ingredients that I already had in my pantry.
Pumpkin Pie Parfaits with Gingersnap Crumbles are a riff on a traditional pumpkin pie. They have all the delicious components of the classic, with a fraction of the effort. The parfaits can either be made the day of or prepared in advance. Thus, they won’t take up valuable real estate in your oven.
The base of these parfaits is a cool and creamy custard made with cook and serve vanilla pudding mix and canned pumpkin puree. The custard is layered with freshly whipped cream and spicy, crunchy gingersnap and pecan crumbles. Despite their humble beginnings, they make a lovely and elegant holiday dessert.
Whether served in pretty wine goblets or funky vintage jars, your guests will never suspect that these scrumptious, little Thanksgiving treats didn’t take hours to prepare.
Pumpkin Pie Parfaits with Gingersnap Crumbles
Serves 6-8, depending on how big your glasses are.
Any leftover crumble can be used to top ice cream, mixed into yogurt or as a garnish for other desserts.
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