Servings Per Recipe: 4
Preparation Time: 30 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: 290
- Fat: 20 g
- Cholesterol: 1.1 mg
- Sodium: 98.5 mg
- Carbohydrate: 39 g
Ingredients:
- 3 cups ginger-snaps (finely crushed) (more for garnish)
- 12 tablespoons butter (melted)
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 2 cups heavy cream
- 1 can pumpkin puree (15 oz.)
- 1 cup cream cheese (softened)
- Cookies (for garnish)
Instructions:
1. The crust: In a bowl, mix the ginger-snaps with the melted butter.
2. The pumpkin layer: In a bowl, mix the pumpkin puree with 1 tablespoon sugar and the cinnamon.
3. The cream layer: In a stand mixer, beat the heavy cream until stiff peaks form. Add in the cream cheese and the 2 tablespoons of sugar.
4. Among 4 jars, start layering with the ginger-snap crust, then the pumpkin and finally the cream layer. Keep alternating the layers until you reach the top. (Use a piping bag/pastry bag when adding the pumpkin and cream layers to get the best results)
5. Use the cookies and ginger snaps to garnish the top and then serve.
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