1½ cups gluten free chocolate cookie crumbs
¼ cup unsalted butter, melted
½ cup plus 2 tablespoons sugar
8 ounces cream cheese, at room temperature
1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
¼ cup brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2 cups heavy cream
Combine the cookie crumbs, melted butter, and 2 tablespoons sugar. Put two tablespoons of the mixture into the bottom of 6 one-pint jars or glasses.
Beat the cream cheese in a mixer until soft and smooth. Add the remaining ½ cup sugar, pumpkin, brown sugar, vanilla, cinnamon, and nutmeg and beat until fully combined and smooth. Whip the cream with clean beaters until soft peaks form. Fold half of the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the bottom of each of the jars or glasses. Reserve about a tablespoon of the remaining crumb mixture and divide the rest among the jars on top of the pumpkin mixture. Top with the remaining whipped cream and sprinkle on a few of the remaining crumb mixture.
Refrigerate covered until ready to serve.
A gluten free recipe that serves 6.
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