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Ombre Pumpkin Frozen Dessert


Continuing with the autumn / squash theme, I give you this alternative to the baked pumpkin offerings that show up on Thanksgiving tables and the like.  The great thing about it is that it can be made well ahead of time if covered, giving you more time to devote to spending time with friends and family.

For this, I used the same formula as my Partridgeberry Cascade Frozen Dessert, but with a few changes.  The ombre effect is not as noticeable in this one, but still makes it a little special.  Again, the dessert itself is quick and easy to whip up, but you’ll need to leave a little time for each layer to set up.  However, if you wanted to, you could just mix everything together for a solid pumpkin dessert with the same flavors.  The choice is yours! 

  • 1 cup pumpkin puree
  • 2 tbsp brown sugar
  • 2 tbsp water
  • 2 250gram packages of cream cheese
  • 1 can “dulce de leche” (I used eagle brand)
  • 6 ounces of white chocolate, melted
  • 1 cup whipping cream
  • 2 tsp pumpkin pie spice (I make my own blend, and there are numerous recipes out there)
  • 1 cup crumbs from molasses ginger snap cookies
  • 1/4 cup chopped pecans
  • 1/4 cup melted butter

Line a loaf pan with plastic wrap.  In the microwave, heat brown sugar and water until crystals have dissolved.  Stir into pumpkin puree, set aside.  To stand mixer, add cream cheese and blend until creamy.  Add dulce de leche, scrape sides of bowl and mix again until incorporated.  Add melted chocolate and mix, then whipping cream and pumpkin pie spice.  Divide mixture into three batches.  Add about a tablespoon or two of the pumpkin puree to one batch, and spread this into bottom of prepared pan.  Place in freezer until firm.  Divide pumpkin puree between remaining two batches of mixture, making two different shades by putting the largest portion in one batch.  No need to be exact, just eyeball it for a shade effect.

Once first layer is set up, add the lighter of the remaining mixtures, spreading evenly.  Place back in freezer to set up.  In the meantime, combine cookie crumbs, pecans and melted butter to form crumbs.  When middle layer is set, spread last batch of pumpkin cream cheese mixture into pan, then sprinkle with the crumb mixture.  Place all back in freezer for several hours to fully set.

To serve, invert pan onto serving platter, remove plastic wrap and slice.


One response »

  1. Pingback: 2013 Thanksgiving Roundup – Part One | Food Bloggers of Canada

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