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Old 11-18-2018, 02:24 PM
 
Location: Southern New England
1,258 posts, read 642,335 times
Reputation: 5365

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I wanted to share what turned out to be a really tasty and very easy dessert. I'm going to call it "Pumpkin Whip"

2 C of canned pumpkin
1/4 C brown sugar (more if you like sweeter)
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
8 oz low fat room temp cream cheese

Beat all of above ingredients until well blended.

Fold in about 2 C low fat plain Greek yogurt.

Put in pretty parfait glasses, serve chilled.

Happy Thanksgiving to all. (my favorite holiday :-))
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Old 11-18-2018, 03:17 PM
 
Location: Nantahala National Forest, NC
27,091 posts, read 7,572,474 times
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Oh yum, sounds delicious!

Thanks for the recipe...
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Old 11-29-2018, 11:44 PM
 
Location: Mogadishu, MN
7,545 posts, read 2,024,734 times
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Thanks for the rep (and the recipe idea!).
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Old 10-17-2020, 09:05 AM
 
Location: NJ
14,396 posts, read 23,622,286 times
Reputation: 13665
Quote:
Originally Posted by LilyMae521 View Post
I wanted to share what turned out to be a really tasty and very easy dessert. I'm going to call it "Pumpkin Whip"

2 C of canned pumpkin
1/4 C brown sugar (more if you like sweeter)
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
8 oz low fat room temp cream cheese

Beat all of above ingredients until well blended.

Fold in about 2 C low fat plain Greek yogurt.

Put in pretty parfait glasses, serve chilled.

Happy Thanksgiving to all. (my favorite holiday :-))
Thanks, I'm going to try to make it for Thanksgiving. I have some pumpkin lovers in the house and some pretty pink parfait glasses I rarely get to use.
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Old 10-17-2020, 12:38 PM
 
Location: Southern New England
1,258 posts, read 642,335 times
Reputation: 5365
Quote:
Originally Posted by Roselvr View Post
Thanks, I'm going to try to make it for Thanksgiving. I have some pumpkin lovers in the house and some pretty pink parfait glasses I rarely get to use.
Thanks for waking up this thread and reminding me of the pumpkin whip recipe. I hope you enjoy it.

Here is a pumpkin pie recipe that was posted a few years ago by Cliffie (I copied and pasted from Cliffie's post on page 2 of the "pumpkin pie" thread started by AliceT. - Thanks Cliffie) It calls for tofu instead of milk or eggs. I've been making it every year since Cliffie posted it and it is mighty good. I found the silken tofu to be much easier to use than any other firmness and I use twice the pumpkin called for. (I buy the big cans of pumpkin- 29 oz) I also increase the molasses to probably 1/4 C (I like molasses) and I just use my mixer to blend ingredients.. not a food processor or blender. Drain and pat the tofu dry as much as you can before adding to the batter so the batter is not too wet. The increased pumpkin makes two smaller pies or one nice deep big one. One deep big one may need to bake a bit longer.

I guess it's that time of year again. :-)


Cliffie's Tofu Pumpkin Pie

1 15-oz can pumpkin
1 whole block of tofu -- anything from silken tofu all the way up to extra-firm is fine
1 c packed dark-brown sugar
1/2 Tbsp molasses
1 tsp each cinnamon and pumpkin-pie spice (or more to taste)
1/4 tsp salt

Empty the pumpkin into a large bowl; use a potato masher to combine it with the flavorings before adding the chopped-up tofu. mash those together too, then whiz in SMALL BATCHES in the blender or food processor to create a smooth mixture with no white lumps left in it. This will be a long ordeal if you use extra-firm tofu, but firm silken is very substantial and holds its shape perfectly without taking all night to blend. Pour the resulting mixture into whatever piecrust you like -- I like a homemade no-roll crust but my diners are just as happy when I use PetRitz -- and be sure to smooth the top of the pie with a spatula, because any peaks and valleys will become a permanent part of the pie with this recipe. Bake at 350 degrees for an hour and you're home free.

Last edited by LilyMae521; 10-17-2020 at 12:56 PM..
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Old 10-19-2020, 07:06 PM
 
Location: Massachusetts
2,893 posts, read 4,286,658 times
Reputation: 4926
LilyMae both of your recipes sound great. The tofu pumpkin pie reminds me of the one way I have successfully gotten my husband to eat tofu, through a chocolate "cream" pie made with silken tofu.
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Old Today, 09:10 AM
 
Location: Southern MN
7,828 posts, read 4,441,563 times
Reputation: 28111
Interesting modern takes on very old flavors.

How about layering the whip with ginger cookie crumbs? That would be eye-catching.
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Old Today, 09:50 AM
 
Location: Former LI'er Now Rehoboth Beach, DE
9,818 posts, read 12,415,390 times
Reputation: 10254
This thread is making me hungry and concerned at the same time. Thanksgiving for us has been DH & I until my sister moved a mile from us last year. We will be together, but I am wondering if people will be gathering for Thanksgiving this year as in the past.
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Old Today, 06:40 PM
 
Location: Islip,NY
18,374 posts, read 22,742,938 times
Reputation: 19674
Quote:
Originally Posted by nuts2uiam View Post
This thread is making me hungry and concerned at the same time. Thanksgiving for us has been DH & I until my sister moved a mile from us last year. We will be together, but I am wondering if people will be gathering for Thanksgiving this year as in the past.
Our family will it's just a matter of who and how many. I think it may just be my mom, MIL and husband.
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