A Last Minute Turkey-Day Dessert
Now don’t get me wrong I love pie – pumpkin pie, pecan pie, any kind of pie really. The problem is; I often find myself (this is of course after second sometimes third helpings on stuffing) not able to indulge in a rich slice of pie after the Thanksgiving meal, yet still need a little something to satisfy my sweet craving. Here enters my pumpkin trifle. It is the perfect blend of not too sweet that has a little bit of crunch (the ginger snap cookies). It can be made quickly with ingredients you probably already have in your pantry. So, if you are still in search of a Thanksgiving dessert or want to offer something in addition to those delicious pies, give this recipe a try. You won’t be sorry.
Happy Turkey Day!
Individual Pumpkin Trifle
What you need: measuring spoons/cups, stand-alone (or hand held) mixer, food processor, small pot or heatproof bowl, 8 glasses (for serving)
- 12 oz cream cheese
- 2 fifteen oz cans pumpkin puree
- 1 tsp vanilla
- 3/4 cup good quality maple syrup
- 3 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 16 oz heavy cream
- 2 tbs confectioners’ sugar
- 2 tbs unsalted butter (melted)
- 8 oz ginger snap cookies
Place the cookies in a food processor and pulse till crumbs – holding back one for each guest for plating. Melt the butter in a heatproof bowl or small pot.
Add in the melted butter and sugar and pulse till combined and the mixture looks like wet sand. Set aside
In the bowl of the electric mixer beat the cream cheese.
To put the trifle together – start by spooning a little of the ginger snap crumbs into the bottom of the glass, top with a little of the pumpkin cream cheese mixture and then a dollop of the cinnamon whipped cream. Layer until the glass is almost full finishing with the whipped cream. Top with a ginger snap cookie.
To Serve: Place the individual trifles on a tray and offer to your guests or set them up on a dessert buffet.