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Ok so Thanksgiving is NEXT week! woah friends are you ready? The first Thanksgiving after we got married I decided that I wanted to stay in Rhode Island (at college) where we were living and cook Thanksgiving myself. I thought it would be easy! ha! I had all my recipes clipped and ready, ingredients bought and lonely college students invited. Almost everything turned out cold, the only thing that was really very good were the rolls and only half my turkey actually tasted good because only half of it stayed in the overnight brine. It was a little bit of a disaster that taught me that as long as I can I want to go home for Thanksgiving and leave the cooking to the pros- moms and grandmas. I’m still of the same mentality, although I think at this point I’m equipped to do it a little bit better now. 🙂 We are headed home to Nashville next week and I’m sure I’ll help with some part of the meal, if you are in charge of dessert (my favorite part) this pumpkin pie ginger parfait is an easy and fast way to make a gorgeous dessert, do it in individual dishes as pictured or make it even faster in a trifle dish.
This recipe cuts your prep time down significantly by using Mrs.Smith’s frozen pumpkin pie. Its delicious and perfect to cut up and layer in the parfait. I also used cool whip, because I mean it’s a standard- I purchased both in the freezer section of Walmart and there is a coupon for $1.00 a Mrs.Smith pie when you purchase cool whip HERE. If you need more inspiration, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!
The ingredients for this recipe are simple- gingersnap cookies, which you could also buy or make from scratch with the recipe below, Cool Whip, Mrs.Smith’s pumpkin pie, and a little bit of crystallized ginger.
3/4 c. butter
1 c. brown sugar
1 large egg
1/4 c. molasses
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp. salt
2 c. all-purpose unbleached flour
With the paddle attachment on a stand mixer beat the butter and sugar until creamy. Add the egg and molasses and beat until well mixed. Add the soda, cinnamon, ginger, cloves and salt and mix until combined. Add the flour and mix until incorporated. You might want to chill the dough for a few hours because the dough is really sticky, I just used a scoop and scooped them onto my silpat. If you don’t refrigerate the dough it spreads quite a bit so leave a good amount of room between each cookie, if you do put the dough in the fridge they will spread less. Bake the cookies about 8 to 10 minutes. Remove from the oven and let sit on the baking sheet for a few minutes before moving to a cooling rack. Enjoy!
Cut up the gingersnap cookies and put them in the bottom of the dish, then place small squares of pumpkin pie on top of that (I cut them into about 1″ pieces), Then pop some coolwhip on top of that, Top with a few pieces of crystallized ginger for an extra gingery kick. Serve and Enjoy!
You can see the entire process in the gif below. Isn’t that a kind of fun moving picture thing?
Whats your favorite way to save time for the Thanksgiving meal? I’d love to hear tips!