Super Easy Pumpkin Ginger Parfaits
1 15 oz. can pumpkin or 2 cups fresh pureed pumpkin
1 package firm or soft silken tofu-drained
1/4 cup pure maple syrup (or more to taste)
pumpkin pie spice -1 teaspoon or more/less to taste.
1/2 -1 cup crushed gingersnaps
diced candied ginger
opt- 1/4-1/2 cup non-dairy cream cheese
opt.-1 teaspoon or so of molasses
Puree silken tofu in a food processor until smooth (It's important to puree tofu first on its own). If you puree pumpkin and tofu at the same time you might end up with a pumpkin puree with little white lumps.
Add soy cream cheese and molasses if using. Blend.
Add pumpkin and puree until smooth.
Add syrup and pumpkin pie spice. Blend all until smooth.
In a parfait glass (or any type of glass, or bowl) layer crushed ginger snaps and pumpkin mixture ending with the ginger snaps and sprinkle with a little candied ginger if desired.
Cover with plastic wrap and chill for at least half an hour. Or eat it right away! Soooooo good!
I will sometimes skip the gingersnaps and ginger and just serve this as "pumpkin pudding" and my kids love it!
SO HOW'D IT GO?
I have been lusting after this recipe for ages! I finally made it tonight and it was quite yummy. I used a can of pumpkin pie mix that someone had given me; since it's already sweetened I only added about a tablespoon of maple syrup. The mix is already seasoned with pumpkin pie spice also, so I just added a bit more cinnamon. I did use the "cream cheese" but not the molasses. Since I didn't have any ginger biscuits or candied ginger, I layered in wine glasses with crushed graham crackers and chocolate chunks. After about 15 or 20 minutes in the fridge, it was set up enough to eat. I served it with a bit of non-dairy whipped topping and was rewarded with shouts of "Wow, it's just like pumpkin pie!" Thanks for the awesome recipe!