Jump to recipe
Yields:
8
Prep Time:
25 mins
Total Time:
40 mins
Our 1990 T-Day menu featured a whopping nine desserts, including a luscious pumpkin cheesecake. We've reimagined the cake as individual trifles for a modern dessert bar.
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Ingredients
- 1 8-oz. brick cream cheese, softened
- 1/2 cup packed dark brown sugar
- 1 15-oz. can pure pumpkin
- 1 1/2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 2 cups heavy cream, cold
- 2 Tbsp. plus 1/2 c. granulated sugar
- 2 cups crumbled ginger cookies or graham crackers
- 1 1/4 cups chopped candied nuts
Directions
- Step 1With mixer on medium speed, beat cream cheese until fluffy. Gradually beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix until smooth, scraping side of bowl as needed; set aside. In separate bowl, with mixer on medium-high speed, beat cream until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form.
- Step 2In medium bowl, combine cookies and 1 cup chopped nuts; divide half among 8 parfait glasses. Divided half of pumpkin mixture among glasses, followed by half of whipped cream. Repeat layering of cookies, pumpkin and whipped cream. Cover and refrigerate at least 3 hours or up to 1 day.
- Step 3Line cookie sheet with foil. Spray foil with nonstick cooking spray. In small saucepan, heat 2 tablespoons water and remaining 1/2 cup granulated sugar to boiling on medium-high; cook until golden. Working quickly, stir in remaining 1/4 cup nuts, then spread mixture onto prepared foil in thin layer. Cool completely. Break into small shards. To serve trifles, garnish with brittle.
About 660 cals, 7 g protein, 61 g carbs, 45 g fat (21 g sat), 4 g fiber, 305 mg sodium.
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