SIPS OF WINE FROM THE GRAPEVINE FALL EDITION – FROSTY PUMPKIN DESSERT – AUTHOR AND PROOFREADER JO ELIZABETH PINTO

SIPS OF WINE FROM THE GRAPEVINE FALL EDITION – FROSTY PUMPKIN DESSERT – AUTHOR AND PROOFREADER JO ELIZABETH PINTO

SIPS OF WINE FROM THE GRAPEVINE – FALL EDITION

NOVEMBER 22, 2022

A soft green circle with a light blue border and handwritten diagonal text reading The Writer’s Grapevine. The text is also light blue with a teal outline around each letter. Gray vines with leaves and grapes wind around the border of the circle.

The holidays are upon us, soon The Writer’s Grapevine Holiday Extravaganza Magazine will be out.

In the meantime, author and proofreader Jo Elizabeth Pinto has a recipe to share.

Frosty Pumpkin Dessert

by Jo Elizabeth Pinto

Note: I learned how to make this quick and easy dessert thirty-five years ago in my high school home ec class, and it’s been a practical standby in my repertoir ever since. I can make it ahead of time and tuck it away in the freezer, then take it out on the morning before I’m going to have company over and let it thaw a bit while I’m busy with other cooking, and it’s a hit at potlucks and holiday parties. Even those who turn their noses up at traditional pumpkin pie are often tempted by this version.

Frosty Pumpkin Dessert

Ingredients:

2 cups pretzels, fairly finely crushed

1/2 cup (1 stick) butter or margarine, melted

1/3 cup sugar, white or brown

2 6-ounce packages instant vanilla or coconut pudding mix

2 1-pound cans pumpkin puree (not pumpkin pie filling)

2 cups milk

1 teaspoon nutmeg

1 teaspoon ginger

1-2 teaspoons cinnamon

2 cups nondairy whipped topping plus more for garnish

walnut or pecan halves for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees.

2. Mix crushed pretzels with butter and sugar in a slightly greased 9 by 13 inch baking dish. Spread the mixture across the bottom and a little way up the sides of the dish.

3. Bake the crust for 10 minutes. Cool completely.

4. Combine dry pudding mixes with pumpkin, milk, and spices. Stir till smooth and well blended. Gently fold in whipped topping.

5. Spoon pumpkin mixture onto pretzel crust. Freeze till firm.

6. To serve, thaw just enough to cut into squares. Garnish with additional whipped topping and walnut or pecan halves, if desired. Enjoy!

Bio

Jo Elizabeth Pinto was among the first blind students to integrate the public schools in the 1970’s when federal laws allowed disabled students to be educated with their peers. In 1992, she received a degree in Human Services from the University of Northern Colorado. While teaching disabled students how to use adaptive technology, she earned a second degree in 2004 from the Metropolitan State College of Denver in Nonprofit Management. She freelances these days as an editor and a braille proofreader.

As an author, Pinto entertains her readers while giving them food for thought. In her fiction, nonfiction, and poetry, she draws on personal experience to illustrate that hope is always an action away.

Pinto lives in Colorado with her husband and their teenage daughter. Their family also includes Pinto’s guide dog Spreckles, a poodle/Maltese mix called Leo, and an aging family cat who answers to the name Sam-I-Am when he feels like it.

Visit here for all Jo’s work.

Thanks to editor Marlene Mesot.

2 Comments

  1. How scrumptious! (I love pumpkin!)

    1. Hi there! Glad to see you here.
      I’m so pleased you wrote to let us know you enjoyed this.
      As we speak, I’m working up another yummy pumpkin recipe, so standby for more.

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