This is quick and easy. It also lets you use any leftover cans of pumpkin puree and pumpkin pie spice you might have on the shelf after holiday cooking.
  • 1 (15 oz.) can pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup low-fat whipped topping
  • 8 gingersnap cookies, coarsely crushed (about 1/2 cup)
  • 2 tablespoons finely chopped crystallized ginger
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • 4-6 glass serving dishes
1.  In a small bowl, stir together pumpkin puree, confectioners’ sugar, and pumpkin pie spice.
2.  Divide pumpkin puree into 4-6 serving bowls.  Top each with whipped topping, gingersnap cookies and crystallized ginger; serve immediately.
After you enjoy your treat, why not read a good book?




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