Pumpkin Ginger Tassiesminiature Delights Recipes

PUMPKIN DELIGHT

Pumpkin Delight image

This pumpkin and pudding pie recipe is both easy and low in calories.

Provided by Annette Clark

Categories Fruits and Vegetables Vegetables Squash

Yield 6

Number Of Ingredients 6

Ingredients

1 (3 ounce) package instant sugar-free vanilla pudding mix
1 ½ cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 ½ cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust

Steps:

In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 47.9 g, Cholesterol 1.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 842.2 mg, Sugar 20.8 g

FRESH GINGER-PUMPKIN TASSIES

Fresh Ginger-Pumpkin Tassies image

Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 12

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
3/4 cup firmly packed brown sugar
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 teaspoon grated gingerroot
1/2 teaspoon vanilla
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

Steps:

Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup.
Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g

GINGERSNAP-PUMPKIN DESSERT

Gingersnap-Pumpkin Dessert image

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

Steps:

Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.

PUMPKIN GINGER TASSIES..MINIATURE DELIGHTS

Pumpkin Ginger Tassies..miniature Delights image

This is another one of those things that we seem to need on the holiday buffets for just a little taste..

Provided by grandma2969

Categories Tarts

Time 33m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
3/4 cup firmly pkd brown sugar
1/2 cup whole canned pumpkin (not pie mix)
3 tablespoons half-and-half (can use low fat)
1 teaspoon grated gingerroot
1/2 teaspoon vanilla extract
1 egg
1/4 cup all-purpose flour
2 tablespoons brown sugar, pkd
1 tablespoon butter, softened

Steps:

heat oven to 350*.
In large bowl, combine all crust ingredients, beat until well blended. Shape dough into 24 1 1/4" balls.
Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.(There are several tart tampers that make this job much easier.).
In medium bowl, combine all filling ingredients; blend well.
Spoon scant tbls filling into each crust lined cup.
In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 tsp topping over each filled cup.
Bake at 350* for 18-22 minutes or until puffed and tip of knife inserted in center comes out clean.
Immediately run flat sided knife around edges of cookies.
Cool cookies in pan 5 minutes. Carefully remove cookies from muffin cups, place on wire racks to cool.
Cool 30 minutes or until completely cooled.
If topped with small dab of whipped cream or cool whip, these tassies are spectacular of dessert buffet.

Nutrition Facts : Calories 116.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 24.8, Sodium 60.4, Carbohydrate 14.4, Fiber 0.4, Sugar 8, Protein 1.5

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