Pumpkin Spice Shot Glass Dessert

Pumpkin Spice Shot Glass Dessert
Serves: Makes 12
  • 1 cup canned pumpkin
  • ¾ 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
  • ¾ cup heavy whipping cream
  • 1 tablespoon brandy
  • 1½ cup crushed gingersnaps
  1. 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.
  2. 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.
  3. 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.
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.


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