Sometimes I can’t decide what to make for dessert. So one time I combined several traditional dessert ideas into one: a little pumpkin pie, a little cheesecake, and touch of tiramisu.
The challenge was to also make it gluten-free, since we had gluten-sensitive guests. So rather than using traditional lady fingers like in tiramisu, I used a gluten-free product that replaces graham crackers. And instead of presenting it in a trifle bowl, I chose to make individual servings.
1 1/2 cups heavy whipping cream
2 packages (8 oz. each) cream cheese, softened
1 can (15 oz.) prepared pumpkin
3/4 cup milk
1/2 cup brown sugar, packed
4 teaspoons pumpkin or apple pie spice, divided
2 teaspoons vanilla extract, divided
1 cup strong brewed coffee, room temp ( I used espresso)
1 box (22 oz.) graham crackers or gluten-free substitute
In a large bowl, whip the cream until soft peaks form. Set it aside.
In another large bowl, combine the cream cheese, pumpkin, milk, brown sugar, 2 teaspoons of the pumpkin spice, and 1 teaspoon vanilla. Beat it with mixer until it’s well blended. Fold it gently into the whipped cream.
Pour the graham crackers into a food processor and process until you get very fine crumbs. Pour those into a bowl.
In a separate small bowl, combine the coffee, and the remaining pumpkin spice and vanilla. Pour the coffee mixture into the processed graham crackers a little at a time, and mix with a fork, until it resembles wet sand.
In each glass, alternately layer the pumpkin cream and the graham cracker mix. Let it firm up in the fridge, if you like, before serving.
Serve with a little extra whipped cream on top, or with ice cream on the side.
Live the Live ™ 