Pumpkin Trifle

11 ingredients
7 steps

Ingredients

  • 1 cup Sugar
  • 3-1/2 cups Heavy Whipping Cream, Divided
  • 5 whole Egg Yolk
  • 15 ounces, weight Canned Pumpkin
  • 2 teaspoons Vanilla Extract
  • 3 teaspoons Ground Cinnamon, Divided
  • 1/2 teaspoons Ground Ginger
  • 1/4 teaspoons Ground Nutmeg
  • 1 pinch Salt
  • 1-1/2 cup Chocolate Cookie Crumbs
  • Choco Curls, For Topping

Directions

  1. 1
    1. Create an ice bath in a large bowl.
  2. 2
    2. Whisk together 3/4 cup plus 2 tablespoons sugar, 3/4 cup of cream and the egg yolks over low heat until it thickens. Then set it over the ice bath.
  3. 3
    3. Now add pumpkin, vanilla, spices (use 2 teaspoons of cinnamon), and salt to the egg mixture.
  4. 4
    4. Now whisk 1/2 cup of cream to form stiff peaks. Fold it into the pumpkin mixture.
  5. 5
    5. Refrigerate the mixture for at least 8 hours or overnight.
  6. 6
    6. Whip the rest of the whipping cream with the remaining sugar and 1 teaspoon of cinnamon and a hint of nutmeg to form soft peaks.
  7. 7
    7. Layer the pumpkin, whipped cream then cookies and repeat. Top with Choco curls. Enjoy this light-as-air dessert with your friends and family.

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