Gingersnap Crumble Pumpkin Parfaits Food

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

PUMPKIN GINGERSNAP PARFAITS

Steps:

• In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS

Steps:

• For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
• Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
• For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.

PUMPKIN-GINGERSNAP PUDDING PARFAIT

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
• Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

GINGERSNAP CRUMBLE PUMPKIN PARFAITS

Steps:

• Prepare *Gingersnap Crumble,set aside.
• Place ice cream in refrigerator for 20 to 30 minutes or just until softened.
• In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt.
• Stir ice cream to soften; fold into pumpkin mixture.
• Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon.
• Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours).
• Before serving, top with whipped cream (and a leaf pastry cutout if desired). Sprinkle with additional pumpkin pie spice.
• *Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGERSNAP-PUMPKIN DESSERT

Steps:

• Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

GINGERSNAP CRUMBLE PUMPKIN PARFAITS

Steps:

• 1. Prepare Gingersnap Crumble. Set aside. 2. Place ice cream in refrigerator for 20 to 30 minutes or just until softened. In a large bowl combine pumpkin, brown sugar, pumpkin pie spice, and salt. Stir ice cream to soften; fold into pumpkin mixture. Cover and freeze 20 minutes or until pumpkin mixture holds its shape when heaped with a spoon. 3. Spoon ice cream into parfait glasses; sprinkle with Gingersnap Crumble. Cover and freeze until firm (4 hours to 48 hours). 4. Before serving, top with whipped cream and a leaf pastry cutout. Sprinkle with additional pumpkin pie spice. Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.