Hi, I'm back! I just got back in town late last night from my little Thanksgiving getaway. I had a great time visiting my family in Tennessee, cooking, enjoying family time, and stuffing myself with all the yummy Thanksgiving dishes!
It was a lot of fun cooking in the kitchen with my sister, mom, and neices...making our favorite dishes and keeping family traditions alive. I hope you all enjoyed your holiday as much as I did!
One item that screams fall to me is pumpkin. I think I may have mentioned this before, but I love pumpkin.
So, if you have any canned pumpkin leftover I've got a great little recipe for you.
But before that...if you have any pumpkin pie left over I have a great "re-do" for that as well. TIP: Cut a piece of pie and turn it over on a plate. Peel off the crust and line the bottom of a ramiken with it. Scoop out the pie filling and place it in the ramekin. Sprinkle 1 Tablespoon of sugar over the top. Use a mini torch or a broiler to brown the tops....and you have Pumpkin Pie Brulee!
Back to my original recipe....
So this is a "fake" fool. A Spicy Pumpkin Fool. Quick, easy, tasty...!
Mix pumpkin puree, sugar, cinnamon, ginger, and cloves in a bowl.
Fold in the whipped topping.
Place in some pretty dessert bowls, and top with mini chocolate chips. Make sure to refrigerate for about 1 hour before serving.
Light and refreshing! You can use leftover whipped cream for the whipped topping as well!
Spicy Pumpkin Fool
1/2 can pumpkin puree
2 T sugar
1/2 t cinnamon
1/4 t ginger
1/8 t cloves
1 1/2 cups frozen lite whipped topping, thawed
2 T mini chocolate chips
In a large bowl, combine pumpkin, sugar, cinnamon, ginger, and cloves. Gently fold in whipped topping until blended.
Divide among 4 dessert bowls. Sprinkle with chocolate chips. Chill for at least 1 hour. Serve.