Makes 8 Servings

• 1 cup canned pumpkin
• 1 (8-ounce) container frozen nondairy whipped topping, thawed and divided
• 1 cup confectioners’ sugar, divided
• 11⁄2 teaspoons pumpkin pie spice
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 (8-ounce) package cream cheese, softened
• 2 teaspoons vanilla extract
• 1 cup gingersnap cookie crumbs
• Garnish: whipped cream, pumpkin pie spice, gingersnaps

In a medium bowl, combine pumpkin, 1⁄2 container whipped topping, 1⁄2 cup confectioners’ sugar, pumpkin pie spice, cinnamon, and salt. Beat with a mixer at medium speed until well combined; set aside.

In a medium bowl, combine cream cheese, remaining 1⁄2 container whipped topping, remaining 1⁄2 cup confectioners’ sugar, and vanilla extract. Beat with a mixer at medium speed until smooth.
In small glasses, layer cream cheese mixture, gingersnap cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and gingersnaps, if desired.
 

Makes 1 1/2 Quarts

• 4 slices thick-cut bacon, cut into 2-inch pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (32-ounce) container chicken broth
• 6 sage leaves
• 4 medium sweet potatoes, peeled and
• chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper
• Garnish: cooked bacon, sage leaves

In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.