Pumpkin Cream

Pumpkin Cream


13 people made this

About this recipe: This dessert is sweet and creamy. It's a fantastic alternative to the classic pumpkin pie. Enjoy as a dessert any time of the day.


Serves: 4 

  • 200g marshmallow spread, such as Marshmallow Fluff
  • 225g cream cheese, softened
  • 1 tablespoon orange juice
  • 400g pumpkin puree
  • 4 tablespoons maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon orange juice
  • 4 tablespoons chopped toasted pecans
  • 4 tablespoons crushed gingernut biscuits

Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

  1. Combine the marshmallow spread, cream cheese and 1 tablespoon orange juice in a large bowl; beat with an electric hand mixer until smooth.
  2. Stir together the pumpkin puree, maple syrup, cinnamon, nutmeg and 1 tablespoon orange juice in a separate bowl. Fold 4 tablespoons of the marshmallow mixture into the pumpkin mixture.
  3. Beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingernut crumbs before serving.

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