Summary

Ingredients

• 250 g pumpkin meat, e.. butternut, Hokaido or nutme pumpkin, diced
• 500 ml cream
• 0.5 teaspoon ½ salt for the water for boiling the pumpkin
• 1 teaspoon cinnamon, ground
• 0.25 teaspoon ¼ ginger, ground
• 1 packet vanilla sugar
• 2 tablespoon milk, cold
• 250 g oat biscuits, or any other type biscuit you like
• 90 g powdered suar, dependin on how sweet you want the cream to be
• 1 tablespoon sugar for the cream

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Instructions

1. First the pumpkin must be prepared.
2. To do this, add your diced pumpkin meat to lightly salted water and cook it for about 15 minutes, or until the pumpkin is soft and cooked through.
3. Then you pour off the pumpkin, let it drain well and puree it with a mixer or hand blender.
4. Then mix the pumpkin with the milk, powdered sugar, ground cinnamon, ground ginger and vanilla sugar.
5. If you like, you can use real vanilla pulp instead of the vanilla sugar.
6. Covered, it is then placed in the refrigerator and has to cool down completely before it can continue.
7. During this time you can crumble the oat biscuits.
8. The best way to do this is to put them in a plastic bag and crumble them with a rolling pin. The cookie crumbs can stay a little coarser.
9. When the pumpkin is cold, the cream is whipped with a little sugar until it is stiff.
10. But be careful not to whip the cream for too long - otherwise you will have butter instead of whipped cream.
11. About a third of the cream is then carefully folded into the cooled pumpkin cream.
12. So that you have it a little easier with portioning, it`s best to put the pumpkin cream and whipped cream in a piping bag or a freezer bag, from which you cut off a corner. Otherwise you can spread the cream with a spoon.
13. Then the dessert glasses can be layered. You can choose in which order you do it.
14. Covered, the dessert can be kept in the refrigerator for up to 2 days. The longer it stands, the softer the cookie crumbs will be because they absorb the moisture from the pumpkin cream and cream.
15. A little tip: the dessert is very filling. If you offer it with coffee or tea instead of cake or cake, dessert glasses of 150 ml are ideal.
16. But if you like it z. For example, if you plan to have a dessert after a meal, small glasses (e.g. shot glasses) are also sufficient. Otherwise it would probably be too powerful after a main meal.