This is a great holiday dessert idea. It is very easy and quick to make, so it definitely takes the pressure off when you are planning a large feast. It is also easy to scale up for 10 or 20 people.
Need I also say that it was decadent and gorgeous looking?
1 (15-ounce) can pumpkin puree
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish
Combine pumpkin, 1 cup cream, sugar and pumpkin pie spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and gently fold into cooled pumpkin mixture.
Pour into a serving dish and crumble the ginger snaps over top before serving.
Idea Courtesy Dave Lieberman. I am entering this recipe to the “Winter Treat” event hosted by Recipe Center.