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5 Of My Favorite No-Bake Thanksgiving Recipes from Taste Of Home

Pumpkin Gingersnap Parfait

MAKES: 6 servings TOTAL TIME: Prep: 20 min. + chilling


1-1/3 cups canned pumpkin

1 package (8 ounces) Mascarpone cheese

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon grated orange peel

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/3 cup spiced rum or Amaretto, optional

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 cup crumbled gingersnap cookies (about 20 cookies


In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers. Yield: 6 servings.

Originally published as Pumpkin Gingersnap Parfaits in Taste of Home Christmas Annual 2016, p165

Pumpkin Whip Recipe

MAKES: 6 servings TOTAL TIME: Prep/Total Time: 20 min.


1 package (3.4 ounces) instant butterscotch pudding mix

1-1/2 cups cold milk

1 cup canned pumpkin

1 teaspoon pumpkin pie spice

1-1/2 cups whipped topping

Gingersnaps, optional


In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired. Yield: 6 servings.

Originally published as Pumpkin Whip in Taste of Home October/November 1994, p11


Eggnog Cranberry Pie

MAKES: 6-8 servings TOTAL TIME: Prep: 40 min. + chilling


1/2 cup sugar

1 tablespoon cornstarch

6 tablespoons cold water, divided

2 cups fresh or frozen cranberries

1 pastry shell (9 inches), baked

1 tablespoon unflavored gelatin

1-3/4 cups eggnog

2 tablespoons rum or 1 teaspoon rum extract

1/2 cup heavy whipping cream, whipped

1/8 teaspoon ground nutmeg


In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Cool for 15 minutes. Pour into pastry shell; set aside.

In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum.

Refrigerate for 5 minutes or until slightly thickened, stirring occasionally. Fold in whipped cream; pour over cranberry layer. Refrigerate for 2 hours or until set. Sprinkle with nutmeg. Yield: 6-8 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Originally published as Eggnog Cranberry Pie in Country Woman November/December 2005, p31


Pumpkin Toffee Trifle

MAKES: 14 servings TOTAL TIME: Total Time: 25 min


2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

1 can (15 ounces) solid-pack pumpkin

2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

1/2 teaspoon ground cloves

2 teaspoons vanilla extract

1 carton (16 ounces) frozen whipped topping, thawed

1 package (11.3 ounces) toffee shortbread cookies, broken into pieces

1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed

1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided

1 cup milk chocolate English toffee bits, divided


Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping.

In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving. Yield: 14 servings.

Originally published as Pumpkin Toffee Trifle in Taste of Home Christmas Annual Annual 2015, p67


Homemade Butterscotch Pudding

MAKES: 6 servings TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling


1/2 cup sugar

1/2 cup packed dark brown sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 cups 2% milk

3 egg yolks

2 tablespoons butter, cubed

2 teaspoons vanilla extract

Whipped cream, optional


In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.

Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Yield: 6 servings.

Originally published as Homemade Butterscotch Pudding in Taste of Home February/March 2012, p31

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