Yield: 6 servings | Prep time: 30 mins + chilling

Ingredients

1-1/2 tsps unflavored gelatin

4-1/2 tsp cold water

3 egg yolks

3/4 cup sugar

1-1/2 cups canned pumpkin

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1-1/2 cups heavy whipping cream

1-1/2 tsp vanilla extract

18 gingersnap cookies

Instructions

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160°F and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

Yield: 16 cupcakes | Prep time: 30 mins | Bake time: 20 mins + cooling

Ingredients

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

1-1/2 cups all-purpose flour

1-1/4 tsps baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

1 cup canned pumpkin

1 can (8 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioner’s sugar

Instructions

1. In a large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in syrup and milk. Comnine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat until moistened. Stir in pumpkin and pineapple.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioner’s sugar; beat until smooth. Frost cupcakes.

Servings: 8-10 | Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins, plus at least 3 hrs to chill

Ingredients

For the crust

1 /12 cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

1/3 cup (packed) light brown sugar

4 tbsp unsalted butter, melted

For the filling

2 (14 oz.) cans sweetened condensed milk

1 cup plain greek yogurt (2% or whole milk)

1 tbsp grated lime zest

3/4 cup fresh lime juice

For the topping

1 cup cold heavy cream

2 tbsp confectioners’ sugar

1 tsp grated lime zest

8-10 thin lime slices

Instructions

1. Make the crust: Preheat oven to 375° and set an oven rack in the middle position.
2. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter; stir with a fork first, and then your hands until the mixture is well combined. using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1 1/2″ pie pan. The crust should be about 1/4″ thick. Tip: do the sides first.
3. Bake for 10. minutes, until just slightly browned. Let the crust cool on a wire rack.
4. Make the filling: Lower the oven temperature to 350°F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest and lime juice. Pour the thick mixture into the graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes then place in the refrigerator to chill thoroughly, about 3 hours.
5. Make the Topping: In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

Notes

• Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.