Seven days left of November and Thirty-eight days until a new year!! I hope your Thanksgiving was fantastic!!! I hope all your wishes come through in 2019!!
This Thanksgiving was full of new recipes and creativity!! Pumpkin & Gingersnap Parfaits were on the dessert menu, and homemade Cranberry Sauce was a hit for dinner menu!
Pumpkin & Gingersnap Parfaits was a recipe I found in ” First For Women” Magazine and I tweaked it just a little.
1 (15 oz.) can pumpkin puree, 3/4 cup maple syrup, 1 orange juiced,
2 tsp. pumpkin pie spice divided, 1/2 cup pecans toasted, 12 gingersnap cookies,
2 cups whipped cream
In a saucepan over medium heat, whisk pumpkin puree, syrup, 1/2 cup orange juice, and 1 tsp. pumpkin pie spice. Bring to a simmer; cook 20 minutes. In a processor, pulse pecans, cookies, and remaining pie spice until crumbly. In each of 6 dessert glasses, layer pumpkin butter whipped cream and gingersnap crumbs as desired.
Above recipe is the original recipe in the magazine, I changed the crumbs and used a German cookie called Pfeffernusse, I personally love the taste of these cookies and they gave a unique taste to my parfaits.