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These pumpkin snacks with pineapple, ginger and nutmeg served on a salty biscuit with cream cheese are an easy and different dessert to prepare your family. Their rich flavor will please them so much that they will ask for more.
Cut the pumpkin in half lengthwise; Remove the seeds with a spoon. Place the pumpkin halves in a microwave-safe dish with the cut side down; cover them Bake in the microwave at high power for 10 minutes. Wrap one of the halves with a dish towel and then squeeze it. If it gives a little, the pumpkin is well cooked. Put it to cool. Use a knife to remove the fibers from each of the pumpkin halves; put them aside.
Mix the pineapple, sugar, ginger root and nutmeg in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Cook the mixture, stirring frequently, until the sugar dissolves. Add the pumpkin; mix everything well. Cook the whole, stirring occasionally, for 30 more minutes. Put it to cool. Remove 3/4 cup of pumpkin mixture for immediate use. Place the rest of the pumpkin mixture in a container with a zipper or in a jar. Refrigerate it covered to serve it in another occasion.
Spread each of the cookies with 1 teaspoon of cream cheese; Top with 1 teaspoon pumpkin mixture.
TIPS
Creative leftovers Use the squash mixture to spread over slices of bread or to glaze cooked pork. Did you know? This traditional jam is very popular in South America. In Colombia it is called vitoria and in Bolivia de lacayote.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
117
kcal
5.8%
Carbohydrates
26.3
g
8.8%
Proteins
0.8
g
1.5%
Lipids
2.8
g
4.2%
Fiber
0.4
g
0.7%
Sugar
25.0
g
28%
Cholesterol
8.7
mg
2.9%
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