Tag Archives: pumpkin

Pumpkin Spice Parfait

Happy Thanksgiving ! I can’t believe is October already ! This year has gone by so fast ! Thanksgiving is a good time to take a step back and think about what’s important to us and be appreciative. We tend to get carried away with our busy daily lives. As I get older, I realize happiness can come from the simplest things. This is a quote that I read recently and couldn’t agree more….. “When things aren’t adding up in your life, start subtracting “. Sometimes we put so much weight on our shoulders that we are living less with more….

Here is a simple thing that makes me happy….my daughter’s drawing…..and yeah, the coffee too !

Ok, getting back to my Thanksgiving dessert for tonight. It’s a really easy one….. I put it together in like 30 minutes. Cause I’d rather spend more time with my family than in the kitchen all day !

Makes about 2-4 servings

  • 150 g pumpkin puree
  • 250 g soft cream cheese
  • 90 g icing sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • 12-16 ginger cookies
  • Whipped cream and toasted walnuts for toppings (optional)
  1. Whisk together cream cheese and icing sugar until smooth
  2. Mix in pumpkin puree and spices
  3. To assemble, coarsely crush ginger cookies, layer with pumpkin mixture top with whipped cream and toasted walnuts if desired
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Thanksgiving Pumpkin Cake 

For Thanksgiving this year, I want to make something that I haven’t made before and is easy to put together. So I made this Pumpkin Cake ! I kept it light by using vegetable oil in the batter and just a small amount of butter in the frosting. I figured everyone might be running out of stomach space after a hearty turkey meal ! The maple walnuts are optional, but they are REALLY good and make the cake a lot more flavourful ! My daughter is usually my taste tester, but this time I got my mom to try it …..and she ate 2 big pieces of it, I guess that means it’s approved ! Happy Thanksgiving !

Makes one 8-inch square cake

For the cake 

  • 150 g canned or homemade pumpkin puree 
  • 200 g cake and pastry flour
  • 3 g baking powder
  • 3 g baking soda
  • 2 g salt
  • 5 g ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 100 g granulated sugar
  • 2 eggs, lightly beaten
  • 90 mL vegetable oil
  • 90 mL buttermilk
  • 5 mL pure vanilla extract 

For the frosting 

  • 250 g cream cheese, softened
  • 60 g unsalted butter, softened
  • 100 g icing sugar, sifted
  • 2.5 mL pure vanilla extract 

Optional toppings

Mix about 60 g walnuts with a tablespoon of maple syrup and toast in a 350°F oven for about 8 minutes.

  1. To make the cake, preheat oven to 350ºF
  2. Line bottom of baking tray with parchment paper, lightly grease and flour the sides
  3. In a large mixing bowl, sift together flour, baking power, baking soda, salt and spices
  4. Mix in sugar
  5. In another bowl, mix together eggs, oil, buttermilk and vanilla
  6. Add wet ingredients into dry ingredients, mix until just blended
  7. Fold in pumpkin puree
  8. Pour into baking tray and bake for about 25-30 minutes, let cool 
  9. Evenly trim off top and sides with a serrated knife 
  10. To make the frosting, beat together cream cheese and butter until creamy
  11. Add icing sugar and vanilla, beat until smooth
  12. Spread over top of cake
  13. Top with toasted walnuts if desired