I'll go ahead and admit that I picked the easiest Thanksgiving day dessert possible. My family was coming at 1pm, and I headed to the grocery store to pick up ingredients at noon. Not bad, eh? Of course, there are a few roadblocks that one might run into when procrastinating this much. For instance, every grocery store within 10 minutes was out of heavy whipping cream. I bought Reddi-Whip, and no one noticed. My easy dessert, therefore, became even easier. 

I made a few changes to the recipe--mainly increasing the measurements for all of the unhealthy ingredients. Sorry. I've never been a huge pumpkin pie fan, so this is my solution. I make variations of it every year simply because I feel obligated to on Thanksgiving, but I've realized they are all just less healthy versions of the regular: pumpkin pie cheesecake, pumpkin pie parfaits, pecan cheesecake pumpkin pie, etc. 

This recipe says it makes four servings, but I served seven without a problem. It's incredibly rich, so even though you'll feel like the servings look a bit shallow, it'll be the right amount. Just layer on the whipped cream and gingersnaps to gain some extra height. If you're serving more than seven I'd suggest making extra. Hope everyone had a wonderful Thanksgiving!

Pumpkin Gingersnap Parfaits
Recipe adapted from The Gourmand Mom

Ingredients
  • 1 15-ounce can Pure Pumpkin
  • 8 ounces Cream Cheese, softened
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Ginger
  • 1/8 tsp Nutmeg
  • 1 cup Heavy Cream
  • 2 Tbsp Sugar
  • 20 Crushed Gingersnap Cookies + a few extra whole cookies for garnishing
Directions
Crush the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
To assemble the parfaits, divide half of the pumpkin mixture into four (or in my case seven) cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.
Serves 4-6





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