Description
A creamy and delightful pumpkin dessert layered with gingersnap cookies and topped with whipped cream.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz mascarpone cheese, at room temperature
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup heavy whipping cream
- 1 cup crushed gingersnap cookies (or graham crackers)
- 2 tbsp pumpkin seeds for garnish (optional)
Instructions
- In a mixing bowl, combine pumpkin puree, sugar, cinnamon, and mascarpone cheese until smooth.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the pumpkin mixture until light and airy.
- Layer crushed cookies and the pumpkin mascarpone mixture in serving glasses.
- Top with additional whipped cream, a sprinkle of cinnamon, and optional pumpkin seeds.
- Refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- This dessert is best served chilled.
- Optional: Adjust the sweetness by adding more or less sugar to your preference.
- Prep Time: 20 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg