Mini Pumpkin Trifle Recipe - Pumpkin Desserts
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.
Servings: 2
Calories: 673kcal
Ingredients
Pumpkin layer:
- 280 g pumpkin puree 1¼ cup
- 2 tsp cinnamon ground
- 1 tsp ginger ground
- ½ tsp cloves ground
- ¼ tsp nutmeg ground
- 1 tbsp icing sugar
White layer:
- 180 g heavy cream 3/4 cup
- 1 tbsp icing sugar
- 100 g biscuits 1 cup
Decoration:
- ½ tbsp pumpkin seeds
- ½ cup sugar
- ¼ cup water
Instructions
- 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.
- 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.
- 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 sugar.
- In a cold bowl, whip heavy cream with sugar until stiff peaks, about 6 minutes. Put whipped cream in the fridge.
- 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.
- 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.**
Video
Notes
** Choose most beautiful peaces. You will have some leftover caramel candy.
