Pumpkin Spice Trifle
Fall weather and Fall Desserts!
Its that time of the year again!! FALL!! The smell of warm cinnamon, spices and of course Pumpkin!
For my Pumpkin lovers, I have a great and simple dessert recipe for you! These treats are made for your guests to be enjoyed individually, but if needed, shared. (But I wouldn’t recommend sharing, as they are VERY Yummy! :) )
Level: Intermediate > Prep Time: 20 Min > Cooking Time: 10 Min > Idle Time: 5 Hrs > Yield: 8 to 10 cups
Ingredients:
1/4 Cup of Milk
2 Tablespoons Butter (room temperature)
1 Packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) Pumpkin (do not use pie filling)
1/2 Cup Granulated Sugar
1/2 Cup lightly packed Light Brown Sugar
2 Extra-large egg yolks (save the egg whites for Veggie Egg White Omelets)
1/8 Teaspoon ground Cloves (OR just a pinch)
1/2 Teaspoon ground Cinnamon
1/4 Teaspoon ground Nutmeg
1/8 Teaspoon Salt
2 Cups Cold Heavy Cream (Must be Cold in order to whip) (Separated)
Topping:
1 1/2 teaspoons pure vanilla extract Sweetened whipped cream
8 to 10 chopped Ginger Snap Cookies
Directions:
First begin by placing the milk in a measuring cup. Warm slowly in the microwave until it is scaled for 2 minutes. Avoid boiling the milk. Once the milk is fairly warm but not boiled, add in the gelatin and stir until combined, and set to the side.
Begin working with the pumpkin mixture next. In a medium sauce pan, place the butter and warm thru. You will then combine the pumpkin pure and the light brown sugar, and stir to warm thru and the sugar is dissolved. Turn off the heat, and add the two egg yolks. The residual heat from the warm pumpkin pure will cook the yolks thru. Once combined, you can add in the spices (Cinn., Nutmeg, Cloves) and salt, and stir in. Place the mixture in a separate bowl to cool, placing a tea towel or plastic film over the bowl. I would not put the mixture in the refrigerator.
In a mixer (or by hand), whip up 2 cups of cold heavy cream, until you see stiff peaks form on the wire whisk.
Once the pumpkin mixture is cool enough, you will fold in the whipped cream into the pumpkin mixture. remember to fold in a figure 8 in order not to deflate the whipped cream. Once folded and mixed, set the mixture aside (preferably in the refrigerator) while you work on the assembly portion next.
Prior to assembling, you will now need to make sweetened whipped cream. You will combine in a stand mixer, 1 1/2 cups of cold heavy cream and a splash of vanilla extract. begin the mixer slowly, then increase the speed, adding in the remaining granulated sugar slowly into the whipped cream. You will know that the whip cream has reached the right consistency once you see stiff peaks form on the whisk.
To Assemble and serve:
In the individual cups, you will add a bit of the pumpkin mousse on the bottom, next layer you will place crushed ginger snap cookies on the top of there. After that, you will add a dollop of sweetened whipped cream, and then repeat the processes again. You should have two layers of pumpkin mousse, two layers of sweetened whipped cream, and two layers of crushed ginger snap cookies. The presentation, however, is up to you the baker! Be creative, and use this time to cook and decorate together as a family and or with the kids!