Today's recipe is a Fall favorite of mine and one that I have been looking forward to sharing with you all since last Fall when I first debuted a photo of these tasty treats on my Instagram page. Why do I love this recipe? It's very easy to make, chock full of quintessential fall flavors, and the best part- it's a somewhat "skinny" recipe! By that I mean that it's not quite guilt-free, but certainly way less than say, a pie! These pumpkin puffs are an instant crowd pleaser and definitely a treat worthy of serving at your next Fall dinner party.
Ingredients
- 1-8oz Container Lite Cool Whip
- 1 pkg Instant Vanilla Pudding Mix
- 1-15oz can Pumpkin Puree
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Cinnamon
- Simple & Crisp, Dried Pear Crisps
- Gingersnap Cookies (finely crushed)
Instructions
- In a bowl, whisk together whipped cream, pudding mix, pumpkin puree, pumpkin pie spice and cinnamon
- Once combined, scoop contents into a gallon size ziplock freezer bag
- Squeeze pumpkin mixture to one corner of bag, then cut the tip of the bag (about 1/2in) with a pair of of scissors
- Pipe swirls onto a baking sheet lined with parchment paper
- Once piped, place in freezer for approximately 1 hour to set
- When ready to serve, place a frozen swirl onto a Simple & Crisp Pear Crisp (or a Gingersnap Cookie)
- Garnish with gingersnap cookie crumbs and serve at least 10 minutes after removing puffs from freezer so that the puffs have ample time to thaw
