Stuffed Piquante Peppers Save Print Recipe By: Alice Morrow Ingredients Assorted colors of…
1 (15-oz.) can pumpkin
3 c. heavy cream
¾ c. superfine sugar
½ t. pumpkin pie spice
1 T. vanilla
Ginger snaps, for garnish
- Combine pumpkin, 1 c. heavy cream, sugar and spice in saucepan.
- Simmer over medium for 5 minutes.
- Cool completely.
- Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
- Pour into serving dish and crumble the ginger snaps over top before serving.
*You can also top with Cool Whip if desired.