I'm having a 12 days of Christmas giveaways on Facebook Author Page. I'm giving away a book a day to one commenter. It started on December 1 but there are 8 days left. Do you follow me there? Check it out and leave a comment. Merry, merry.
Now, for our regularly scheduled program. Have you had enough pumpkin recipes yet? I haven't. I love anything pumpkin and when I see recipes that include it, I read on.
This one appeared in my grocery flyer. Sometimes the flyer has great recipes. Most are "easy as pie." I have to
admit that I fell for this one for that reason -- easy as pie -- but
it's the flavor that has sold me forever. It's a keeper.
This recipe makes enough for 8 servings. For me, I cut the recipe in half and had 4 days of deliciousness. Also, to make it gluten-free, I swapped out the requested graham crackers with Pamela’s gluten-free graham
crackers. Since that was the only thing that had "gluten" in it, the rest was a snap!
Also, to lighten the calories, I didn’t add butter to the topping. I just crushed up the cookies. Play with this to your heart's desire. I do think adding chocolate chips might be a nice touch.
Also, to lighten the calories, I didn’t add butter to the topping. I just crushed up the cookies. Play with this to your heart's desire. I do think adding chocolate chips might be a nice touch.
FYI - my grandson made a delicious gluten-free pumpkin bread using a Trader Joe's mix for Thanksgiving. Loved it. I don't know if that's a year-round mix or just holiday time, but if you have a TJ near you, check it out.
Easy as Pumpkin Pie
From Ralph’s grocery flyer
Mini Pumpkin Cheesecakes
(makes 8)
Topping:
2 tablespoons butter, melted
2 cups gingersnap cookie crumbs, about 20 cookies
whipped topping, for use at the end
Filling:
1 1/2 cups heavy cream, divided
1 tablespoon gelatin
1/2 cup sugar
1 pound (16 ounces) cream cheese, cut into pieces, room
temperature
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Mix butter and cookie crumbs in a small bowl, then
refrigerate. Set aside the whipped topping for later.
For filling, in a small bowl, whisk together 1/2 cup cream
and gelatin. Microwave on high about 30
seconds or until steaming. Set aside.
In a large bowl, beat sugar and remaining 1 cup cream on
high to form soft peaks, about 2 minutes. Add cream cheese and beat on
medium-low until combined, about 1 minute.
Add pumpkin, vanilla, salt, cinnamon and nutmeg. Beat on medium-high until smooth, about 2
minutes, scraping as necessary. Add
gelatin mixture and beat on medium-high until smooth another 2 minutes.
Divide filling evenly among 8 4-ounce dishes or ramekins.
Refrigerate OVERNIGHT.
When ready to serve, top with whipped topping and then
cookie crumbs. Refrigerate what you
don’t eat.

Applebooks
SAVOR THE MYSTERY!
Friend
Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Bookbub
Individual servings look so fancy, don't they?
ReplyDelete