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PUMPKIN BANANA CLOUDS ON GRAHAM CRACKER COOKIES
Pumpkin Banana Clouds on Graham Cracker Cookies
To be honest I di..
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INGREDIENTS
- Cooking Time: 21 minutes plus cooling
- Servings: 12
- 1 cup graham cracker crumbs
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 stick butter, melted
- 1/3 cup toasted pecans, chopped fine
- 1/3 cup half and half
- 1 can Libby's Pumpkin Puree
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 1 teaspoon unflavored gelatin
- 1 ripe banana, mashed very good
- 2 cups whipped cream (I have made my own and I have used Cool Whip both are great)
- 1 cup apple butter (optional)
- Candied nuts (optional)
DIRECTIONS
Preheat oven to 350.
Mix cracker crumbs, sugar, cinnamon, butter and pecans together.
Spoon 2 tablespoons of mixture into muffin tins.
Press down firmly, I stack another muffin tin on top and press down.
Bake for 5 to 8 minutes, watch carefully they burn very easy.
In double boiler over medium high heat cook half and half, pumpkin, brown sugar, salt and spice for 8 minutes.
Temper eggs and add to mixture.
Cook for an additional 5 minutes.
Remove from heat.
Dissolve gelatin in 1/4 cup cold water and add to mixture.
Add mashed banana and mix well.
Cool completely in refrigerator.
I cool over night.
When ready to serve mix with whipped cream, you may use more or less of the whipped cream depending on your taste.
Swirl a tablespoon of apple butter onto a plate.
Top with graham cracker cookie.
Spoon pumpkin mixture into a large baggie and snip the tip off.
Squeeze and swirl pumpkin goodness onto cookie.
Drizzle with apple butter.
Top with candied nuts.
RECIPE BACKSTORY
To be honest I didn't know there was a brand of pumpkin puree other than Libby's. My mother and grandmother always had Libby's in their cupboards. It's a staple in all of our kitchens!!
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