Time once again for the Secret Recipe Club (get all the details here!)
My October assignment was This Mama Cooks. Anne-Marie has a blog full of healthy recipe tips and tricks for busy moms and families. Well, I am such a pumpkin fanatic that I wasn’t going to let my SRC assignment get by this month without choosing a pumpkin recipe from my assigned blog. As it turns out, two of This Mama Cooks recipes inspired these mini pies. I love the fluffiness of this Pumpkin Mousse and the idea of a pumpkin cheesecake, but on the particular day I was making this recipe I was in a no-bake kind of mood. So I made a no-bake pumpkin cheesecake cream and put in on top of a biscoff crust. Best part about it – I put it in a mini jar…portion control at it’s finest.
SRC: Mini Pumpkin Cream Pies with Biscoff Cookie Crust
1 (8.8 oz.) pkg of BISCOFF COOKIES*
4 Tablespoons BUTTER, melted
1 (8 oz.) block CREAM CHEESE, softened
1 cup PUMPKIN PUREE
1/2 cup SUGAR
1/2 teaspoon VANILLA EXTRACT
1/4 teaspoon GROUND CINNAMON
1/8 teaspoon GROUND NUTMEG
Pinch of GROUND CLOVES (optional)
1/2 cup WHIPPING CREAM
2 Tablespoons SUGAR
1/4 teaspoon VANILLA EXTRACT
Extra Biscoff Cookies and Caramel Sauce for serving
Using a food processor, pulse cookies until they are fine crumbs. Add melted butter and pulse a few times to combine. Divide crumbs among 12 - 4 oz. jars (about 2 Tablespoons per jar) press crumbs down firmly to make crust.
In a large bowl, whip cream cheese until smooth. Add pumpkin, 1/2 cup of sugar, 1/2 teaspoon vanilla and spices. Whip for a minute on high, scrape sides of bowl and whip again 30 seconds or so until smooth. Divide mixture among jars. (You can refrigerate at this point if it will be awhile before serving.)
Whip cream, 2 Tablespoons of sugar and 1/4 teaspoon vanilla together until stiff peaks form. Top pumpkin cream with this whipped cream, drizzle with caramel sauce and serve with extra biscoff cookies if desired.
*I found biscoff cookies in the cookie aisle at Walmart.