Show: Good Deal with Dave LiebermanEpisode: Food Bank Thanksgiving
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Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
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By StephanieQ
on November 09, 2012
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Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain. but the main problem is that it is completely runny.
By If Yan Can Cook...
New York, NY
on February 26, 2012
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I made this and found that it DID need some more oomph. I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn't bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger.
By Food Network Gr...
Scott Township, PA
on December 29, 2010
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I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it - you will love it too.
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