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.
Learn more about Alejandra Cota
Ingredients12 portions
Preparation
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.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: