This recipe was made up with grandchildren in mind. We wanted to include fruit and wanted them to participate in the preparation. Their assignment can be to crush the gingersnaps; it can be quite a holiday ritual.

Recipe by Cooking Light November 1997


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).

  • Combine the orange juice and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Add pumpkin, cinnamon, ginger, and cloves; beat well. Gradually add sugar, and beat until well-blended.

  • Spoon 1/4 cup pumpkin mixture into each of 8 ramekins or custard cups. Crush 1 gingersnap into large pieces with your hand, and sprinkle on top of pumpkin mixture. Top with 1/4 cup orange segments and 1/4 cup pumpkin mixture. Chill for at least 1 hour.

  • Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.

Nutrition Facts

328 calories; calories from fat 24%; fat 8.7g; saturated fat 4.4g; mono fat 2.6g; poly fat 0.9g; protein 4.9g; carbohydrates 59g; fiber 2g; cholesterol 23mg; iron 1.8mg; sodium 194mg; calcium 89mg.