Welcome to the very last Secret Recipe Club post for 2012! Due to the busyness of the holidays, the club is taking a break in December, but we will be back in January. This month I was assigned the blog Eat Little, Eat Big. She has so many unique recipes on her blog that I had a fun time just poking around. This chicken curry recipe caught my eye — you know I love a good chicken curry! My kids really love smoothies and chai oat smoothies sounded very healthy and appropriate for fall. Plus it’d be a great way to use up my homemade chai tea concentrate. But I really wanted to find something to make for a Thanksgiving dessert.
Deciding what desserts to serve on Thanksgiving is difficult for me. There are just way too many options! I want something pumpkin and pecan, but apple pie sounds good, too. A few years ago we switched out our pumpkin pie for pumpkin cheesecake and it’s been a regular part of our Thanksgiving menu ever since. This year, though, I am in the mood for apple pie but it’s just not Thanksgiving with a little pumpkin. Pumpkin Cheesecake Parfaits are just what I was looking for. I can make these in small cups for a little taste of pumpkin but still have room for apple pie.
I adapted the original recipe by making homemade whipped cream and using regular cream cheese. I also sprinkled graham cracker crumbs on the top instead of using nuts and I was really happy with the way they looked. I think it would be fun to change up the graham cracker crumbs with gingersnap cookie crumbs or even pecans chopped finely. All would be delicious!
- 1 cup graham cracker crumbs
- 8 oz cream cheese
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree (or 1 small can)
- 2 teaspoons cinnamon
- ½ teaspoon fresh ground nutmeg
- Whipped cream
- In a food processor or blender, blend together cream cheese, sugar and vanilla extract.
- Add pumpkin, cinnamon and nutmeg and puree until smooth.
- Layer ingredients in desired serving dishes as follows: graham cracker crumbs, pumpkin, and then the whip cream. Layer twice ending with whipped cream.
- Sprinkle graham cracker crumbs on top of parfait or add a few nuts for garnish.
- Refrigerate for 1 hour before serving.
Feel free to hop around and check out the rest of today’s Secret Recipe Club posts!
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I gotta try that!! It looks sooooo YUMMY!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
Christine recently posted..My Little Turkeys with Whimsical Whimsies
Oh yummm! And easy too!
Danni Baird recently posted..THANKSGIVING SUBWAY ART
Oh I am a noted pumpkin eater and then add the cheesecake spin? Love! Thanks for sharing this at the party this week Camille! I’m also featuring this on my Facebook page
Twitter: thegabels
says:
Thanks, Kathe!
This is a lovely dessert, and this is a great recipe for the SRC.
Have a good week!
Miz Helen
Miz Helen recently posted..Pumpkin Biscuits
Yum. I mean… just… YUM. Those look amazingly delicious. I love the substitutions you made, too. Again – YUM
Shelley C recently posted..Mexican Fried Rice
I just love your blog!! I am so glad I was given you from the SRC! Your Breakfast cookies are dynamite! The pumpkin parfait you made looks amazing!!
Jennifer recently posted..Breakfast Cookies / SRC
Twitter: thegabels
says:
Thanks, Jennifer! I love all the new blogs I am introduced to through SRC!
I’m loving all the pumpkin recipes. This looks amazing
These look so adorable! Great idea!
This looks delish and I bet my kids would love it too! I need to try this one.
Glad you guys enjoyed the parfaits! I think the gingersnap cookie idea is brilliant!
Susie Bee on Maui recently posted..Recipe for Herbed Pizza Dough-Secret Recipe Club