Mini pumpkin trifle is an easy pumpkin pie in a glass, which is great for Thanksgiving or any other celebration, when your oven is busy. This is a great no bake fall dessert, decorated with homemade caramel candy.
Layer a small tray with parchment paper. Put pumpkin seeds on parchment paper in one layer, 1 inch one from another. Don’t make it too smooth.
½ tbsp pumpkin seeds
In a heavy bottom clean small pot put sugar and water. Put the glass lid on a pot. Heat on a low, wait until sugar starts to change color to golden (no mixing needed). Watch it like a hawk, it may take up to 15 minutes.
½ cup sugar, ¼ cup water
When your caramel is golden brown, pour it over pumpkin seeds and let it sit until it sets.
Blend or mix pumpkin puree with spices and icing sugar.
280 g pumpkin puree, 1-2 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, 1 tbsp icing sugar, ¼ tsp nutmeg
In a cold bowl, whip heavy cream with icing sugar until stiff peaks, about 5-6 minutes. Put whipped cream in the fridge.
180 g heavy cream, 1 tbsp icing sugar
To assemble, put in layers (use piping bag or teaspoon) – crushed biscuits, then pumpkin puree, then whipped cream like on photo. Repeat until you have the last pumpkin layer.
100 g biscuits
Pipe whipped cream on top, add pinch of crushed biscuits around.
When your caramel with pumpkin seeds sets, crush it in your hands and insert small pieces in trifles.**
** Choose most beautiful peaces. You will have some leftover caramel candy.