My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
I would never think to pair pumpkin with dulce de leche, but it works. I guess I shouldn't be surprised since both of those ingredients are pretty awesome on their own.
Instead of traditional pumpkin pie, try this pretty dessert for your holiday dinner. A narrow, thin-bladed spatula or a table knife works best for swirling the layers.
Pumpkin spice pudding, cream cheese and COOL WHIP form a dreamy, light-as-air filling for mini pies. Have the recipe on hand when you take them to a party!
