Pumpkin Pie Parfait with a Pistachio Rosewater Crumble
For Pumpkin Cream:
1 15-ounce can of pumpkin puree
3/4 cup of dark brown sugar
1⁄2 teaspoon ginger
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cloves
1⁄4 teaspoon nutmeg
1⁄4 cup of vanilla soymilk
1⁄4 cup of nondairy creamer
For Pistachio Crumble:
1 1/2 cups shelled pistachios
1 tablespoon rose water
2 tablespoons margarine
3 tablespoons sugar
1 1/2 teaspoons cinnamon
Other: Pareve whipped cream
1. Preheat the oven to 350 degrees.
2. With a handheld beater, beat pumpkin puree, eggs and sugar in a bowl until combined.
3. Add the ginger, cinnamon, cloves, and nutmeg to the pumpkin mixture.
4. Then add the soymilk and nondairy creamer and beat for 2 minutes.
5. Bake in a 9-inch round deep dish for 45 minutes.
6. While the pumpkin mixture bakes, melt the margarine.
7. Then crush the pistachios until they are small chunks.
8. Combine the crushed pistachios, rose water, sugar, cinnamon and melted margarine and stir until it forms a lumpy paste.
9. Bake the crumble at 350 degrees for 15 minutes until it’s crunchy and slightly darkened.
10. Once cooled break the crumble into smaller pieces with your hands.
11. To assemble the parfait, layer the crumble on the bottom of a glass, then cover with a thick layer of the pumpkin.
12. Finally, top the parfait with whipped cream and sprinkle the top of the three layers with some remaining crumble.
Thanksgiving Chocolate Chip Cookies
(Makes about 48 cookies.)
2 sticks margarine (softened)
2/3 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup pareve chocolate chips
1/3 cup chopped walnuts
1/3 cup chopped dried cranberries
1. Preheat oven to 375 degrees.
2. Cream together the margarine, sugar, brown sugar, in a mixer until light and fluffy.
3. Beat in vanilla and egg until full combined.
4. Next add in the flour, baking soda, and salt into the mixer and mix until combined.
5. Finally add in the chocolate chips, walnuts, and cranberries and mix until combined.
6. Drop the dough by heaping tablespoons about two inches apart on a cookie sheet lined with parchment paper.
7. Bake for 9- to 12 minutes.
8. Cool the cookies for one minute on the cookie sheets then transfer them onto a cooling rack.
9. Once the cookies are completely cool, store in an airtight container.