Cranberry Bog Pumpkin Dessert Recipe

Name: Cranberry Bog Pumpkin Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST: Non-stick cooking spray; 2 cups of Cheerios, plain; 2 cups of Cinnamon Toast Crunch Cereal; 2 ounces of black walnuts, about 1/3 cup; 1/4 cup of firmly packed dark brown sugar; 6 tablespoons of melted unsalted butter; FILLING: 1 1/4 cups of canned pumpkin; 1 (6 oz) container of Yoplait Thick&Creamy Custard Style Vanilla Yoqurt; 1/2 teaspoon of ground cinnamon; 1/4 teaspoon of ground nutmeg; 1/8 teaspoon of ground ginger; Pinch (1/16 teaspoon) of ground cayenne pepper; 1/2 cup of granulated sugar; 1 envelope of unflavoured gelatine, 1/4 ounce size; Vanilla bean, 4 inches long; 1 cup of water; 3/4 cup of whole cranberry sauce; Whipped Cream

Servings: persons

CRUST: Non-stick cooking spray
2 cups of Cheerios, plain
2 cups of Cinnamon Toast Crunch Cereal
2 ounces of black walnuts, about 1/3 cup
1/4 cup of firmly packed dark brown sugar
6 tablespoons of melted unsalted butter
FILLING: 1 1/4 cups of canned pumpkin
1 (6 oz) container of Yoplait Thick&Creamy Custard Style Vanilla Yoqurt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground ginger
Pinch (1/16 teaspoon) of ground cayenne pepper
1/2 cup of granulated sugar
1 envelope of unflavoured gelatine, 1/4 ounce size
Vanilla bean, 4 inches long
1 cup of water
3/4 cup of whole cranberry sauce
Whipped Cream

1
1. Pre-heat oven to 375 degrees. Spray a smooth bottom round 9 inch spring form pan with cooking spray. Empty dry crust ingredients into a food processor and pulse for 15 to 20 seconds. Contents sound look like graham cracker crumbs. Melt butter and gradually pour into crumbs and mix until all crumbs are wet. About 8 to 10 pulses on food processor. Press mixture firmly into bottom and 3/4 inch up the sides of spring form pan.Bake for 10 to 15 minutes. Crust should have an uniform golden brown color and be firm to the touch. Place on cooling rack and cool completely. This can take up to 30 minutes.
2
2. While crust is baking, mix together pumpkin, yogurt and spices in a medium size bowl. Batter should look smooth and a light pumpkin color. Cover and refrigerate until crust is baked and cooled.
3
3. When crust is ready, combine sugar and gelatine in a small bowl until evenly mixed. Split open vanilla bean exposing the seeds. Place bean in small sauce pan with 1 cup of water and bring to a boil stirring constantly using edge of spoon on vanilla bean. Empty bean and boiling water into sugar-gelantine bowl and stir for five minutes. Remove bean and pour in pumpkin yogurt batter. Stir until smooth and creamy. Regrigerate for 15 minutes. Then slowly pour in cooled crust.
4
4. Float (like in a bog!) teaspoonful amounts of the whole cranberry sauce on top of the pumpkin filling. Do this in a random pattern. Chill for at least 3 hours or over night.
5
5. Before serving, run a paring knife around inside edge of pan to loosen crust then release the spring form. Serve with a dolup of whipped cream on the side.

762

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRUST: Non-stick cooking spray, 2 cups of Cheerios, plain, 2 cups of Cinnamon Toast Crunch Cereal, 2 ounces of black walnuts, about 1/3 cup, and more.

Yes, Cranberry Bog Pumpkin Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bog Pumpkin Dessert

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