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24 servings, 1 piece (84 g) each
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Enjoy a serving of this rich and indulgent treat on special occasions.
Dessert can be refrigerated up to 2 days before serving.
Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this light flavourful dessert! Don't leave off the toasted pecans. They make it what it is..awesome! Everyone asks for a second piece. Has become a Thanksgiving tradition in our family.
Made this for a gathering and everyone loved it. I used light cool whip & cream cheese and didn't put any cool whip on top, or nuts. It was still delish! Just be careful baking the crust, it can burn quickly as not very thick. Used Anna's ginger cookies as couldn't get Pantry ones, loved the ginger flavor.
I made this a couple of days ago when friends came for dinner. They said it was wonderful and wanted second helpings. I used low fat ***** cheese and light Cool Whip and the dessert still turned out fine. Next time I'll try cutting the recipe in half as a 9 x 13 makes a lot of servings.