This is a sponsored post as a part of the “Cans get you Cooking” ambassador program through the Mom It Forward Blogger Network. All opinions are my own. I like to keep a can of LIBBY’S® 100% Pure Pumpkin in the cabinet for at least all of the holiday season. There are so many pumpkin recipes that can be easily whipped up with only a few ingredients. It’s just one of the many canned items that is a staple in my household.
We are huge pumpkin-lovers. My aunt makes pumpkin squares every year for both Thanksgiving and Christmas. They are a huge hit and everyone loves them. She taught me how to make them and now my in-laws request them every year, as well.
Pumpkin Mousse Parfait Using Pure Pumpkin
This time I wanted to try out a different pumpkin recipe. I modified a recipe that I saw in a magazine that I get — Illinois Country Living. They always have the best looking recipes on the last few pages.
Just one more reason why having canned pumpkin in my canned goods arsenal is a bonus. I was able to get this ready in a jiffy for a quick dessert for the hubby and I. Now that we know it’s delicious, I will definitely be making it during the holidays.
- 8 oz Cool Whip, small tub
- 1 packages French Vanilla pudding
- 1/8 tsp Pumpkin pie spice, optional
- 15 oz Libby's Pure Pumpkin
- 9 Ginger Snap cookies, crush most and leave a few whole for garnish
- Mix together Cool Whip and pudding mix and divide into two bowls.
- In one bowl add 1/2 to 3/4 can of pumpkin and pumpkin pie spice. (optional -- I added 1/8 tsp of pumpkin pie spice -- do more or less to taste)
- Crumble up ginger snap cookies. Leave a few whole for topping.
- Layer into a dessert glass or parfait cup - Pumpkin mixture, crushed cookies, Cool whip mixture, cookies, and finish up with the pumpkin mixture.
- Top with one whole cookie.
Serving Size:1 parfait
Amount Per Serving: Calories: 303Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 133mgCarbohydrates: 37gFiber: 2gSugar: 23gProtein: 3g
I found the taste to be pumpkin-y enough to not really need the pumpkin pie spices. Definitely go by your own taste. Mike said it tastes like pumpkin pie in a glass. It’s really delicious and super easy to make!
Keeping a nice supply of canned foods is really the way to go. Did you know that 73% of Americans throw away spoiled fruits and veggies on an average of two times per week? I must say I am guilty of that myself. Cans can help lock in the freshness of farm-fresh foods, and be ready when you are. The canning process has been shown to preserve the same nutrients as found in fresh and frozen foods. You can feel good about feeding your family using canned foods!
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Which recipes do you use canned foods in? What is your favorite pumpkin recipe?