Pumpkin Gingersnap Truffles Recipe 435

PUMPKIN GINGERSNAP TRUFFLES RECIPE - (4.3/5)

Steps:

• Melt white chocolate slowly in double boiler over low heat or in microwave. Transfer to large bowl, add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, orange zest, cinnamon, salt, and cream cheese and beat with electric mixer until smooth. Transfer to shallow bowl, cover and chill until solid enough to roll into balls (about 2 hours). Scoop pumpkin mixture into balls, roll in hands if desired to make smooth, place on silpat, cover with with plastic and freeze. Line a large tray with parchment paper or silpat. Melt semi-sweet chocolate and shortening and transfer to small, deep bowl. Work with about six pumpkin balls at a time (remaining put back in freezer) drop into the chocolate. Work quickly, gently spoon chocolate over to coat. Using two forks, lift truffle out of chocolate, shake off excess and transfer to prepared tray. Continue with remaining pumpkin balls. Put remaining chocolate in ziplock bag, snip corner, and drizzle swirl of chocolate in a design on top of each truffle. Put tray in refrigerator for truffles to set up. Store truffles in airtight container in refrigerator.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

GINGERSNAP PUMPKIN TRIFLE

Steps:

• Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
• Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
• Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
• Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

PUMPKIN FLAN WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350 degrees.
• Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
• Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
• Immediately pour melted sugar into a 9 x 5 inch loaf pan.
• Pour pumpkin mixture into pan on top of the caramel.
• Place loaf pan in a deep baking dish partially filled with hot water.
• Bake until flan is set, (about 50 minutes) or until knife comes out clean.
• Remove from oven and cool completely on a wire rack.
• Combine cookies and melted butter in a food processor until well blended.
• Pack the cookie mixture on top of the cooled flan.
• Refrigerate at least 8 hours.
• Run a small knife along the edges of the mold to loosen; invert onto a serving plate.