Pumpkin Spice Shot Glass Dessert
Makes 12 desserts
If pecans are not already toasted, do it in a small skillet over medium-low heat, shaking pan frequently, until fragrant and slightly darker in hue, about 5 minutes.
To easily crush gingersnaps, place them in a 1-quart freezer bag. Letting out all the air, seal the bag and then use a rolling pin to crush them.
1 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
3 tablespoons brown sugar
6 ounces cream cheese (12 tablespoons)
5 tablespoons confectioner’s sugar, divided
6 tablespoons toasted pecans, chopped finely, plus 12 roasted halves for garnish
3/4 cup heavy whipping cream
1 tablespoon brandy
1 1/2 cup crushed gingersnaps
Heat pumpkin, spice, and brown sugar in a small saucepan over medium heat. Cook mixture, stirring frequently at first and then constantly at the end, until puree just starts to stick to pan bottom, about 5 minutes.
Mix cream cheese, 3 tablespoons of the confectioner’s sugar, and the toasted chopped pecans in a medium bowl. In a separate medium bowl whip cream with brandy and remaining 2 tablespoons of confectioner’s sugar to soft peaks.
Layer the following in each shot glass, tamping down each layer as you go: 1 tablespoon gingersnaps, 1 tablespoon cream cheese mixture, 2 teaspoons pumpkin mixture, 1 tablespoon cookie crumbs, a dollop of whipped cream. Garnish each with a pecan half and serve.