Pumpkin Spice Knickerbocker Glory

2-3 Ginger Snaps, crushed

Pumpkin Meringues

½ teaspoon cream of tartar

1 teaspoon pumpkin spice

3 tablespoons superfine sugar

In the metal bowl of a mixer, add the egg whites. Whip on medium speed for about 1 minute, until the mixture is a frothy consistency.

Add the cream of tartar and pumpkin spice. Increase the speed to high and beat until the peaks begin to form, about 1 more minute. Slowly pour in the sugar while continuing to whip until the peaks are firm.

Transfer the mixture to a pastry bag or a Ziploc bag with the tip cut off. Pipe 1 ½ inch circles onto the baking sheet. Since the meringues don’t spread out much, they can be placed close together.

Bake in the oven until the meringues are firm to the touch, about 11/2  to 2 hours. Remove from the oven, let cool, and enjoy. Store in a tightly closed container for up to 1 week.

Spiced Pumpkin Ice Cream

½ cup sugar

2 teaspoons pumpkin spice

1 cup whole milk

1 cup heavy cream

1 teaspoon vanilla extract

1 cup canned pumpkin puree

In a heavy-duty medium pot, add the milk, cream, and vanilla. Bring the cream mixture to a gentle simmer over high heat, until bubbles form around the edge of the pot. Remove from heat. Slowly dribble the hot milk mixture into the egg

mixture, whisking well to prevent curdling.

Place the pumpkin mixture on a double boiler, and add in the pumpkin, Stir constantly until the pumpkin combines with the mixture and the entire mixture coats the back of a spoon, or a candy thermometer reaches between 170F and 180F. (Note: Do not let the mixture boil. If the mixture begins to curdle,

remove it from the heat and let cool. Place it in a blender and whip until smooth.)

Cool the mixture completely and refrigerate a minimum of 4 hours to let flavors meld.

Process in your ice cream maker following the manufacturer’s directions.

Spice Cake

⅓ cup packed brown sugar

⅔ cup whole milk

⅓ cup butter, softened and cut into pieces

3 eggs

1 tablespoons pumpkin spice

1 teaspoon vanilla extract

Place all the ingredients in a large bowl. Using a mixer, beat on low speed for 30 seconds. Increase the speed to medium and beat about 1 or 2 minutes, until the mixture is combined.

Pour the batter into the prepared pan and bake in the oven until a toothpick placed in the cake comes out clean, about 45 to 50 minutes.

Remove from the oven and let cool.

Ginger Snaps, crushed

Pumpkin Meringues