Sunday, February 28, 2016

Pumpkin Ginger Parfait

The cookies help sweeten this pudding up but if you are eating on it’s own, I would add more sweetener – the recipe calls for Pure Maple Syrup.

Pumpkin Ginger Parfait

1            15 oz. can pumpkin or 2 cups fresh pureed pumpkin
1            package firm or soft silken tofu-drained (Silken type tofu)
1/4         cup pure maple syrup (or more to taste)
              Pumpkin pie spice – 1 teaspoon
1/2 – 1 cup crushed gingersnaps
              diced candied ginger

optional:  1/4-1/2 cup non-diary cream cheese (Trader Joe’s now carries)
optional:  1 teaspoon or so of molasses

Puree silken tofu in a food processor until smooth It’s important to puree tofu first on its own).  If you puree pumpkin and tofu at the same time you might end up with a pumpkin puree with little white lumps.

Add soy cream cheese and molasses if using.  Blend.

Add pumpkin and puree until smooth.

Add syrup and pumpkin pie spice.  Blend all until smooth.

In a fancy glass or bowl, layer crushed binger snaps and pumpkin mixture ending with the ginger snaps and sprinkle with a little candied ginger if desired.

Cover with plastic wrap and chill for at least half an hour. 

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