Pumpkin Gingerbread Trifle (with Pumpkin Maple Caramel and Cardamom Buttered Apples)

 I don’t tend to gush about food much, but I’ve got to say this Pumpkin Gingerbread Trifle is pretty darn good.

It looks kind of fussy with all the steps, but it’s not difficult at all. The hardest part is peeling the apples.

Truly.

There are four components: you can make them when you have a few spare minutes and keep them in the fridge for a day or two until you are ready to assemble the trifle.

First, there’s gingerbread. I use a not-too-sweet version with applesauce and a touch of honey to mellow out the molasses, but you can use your favorite recipe if you prefer. The key is to tone down the sugar. There are a lot of great flavors in this dessert, but you won’t be able to taste them if too much sugary sweetness overtakes them.

Then there’s the caramel sauce. The addition of maple syrup complements the pumpkin. Some salt keeps the sweetness in balance.

Next the apples: they are simply peeled, sliced, placed in a pan with melted butter and sprinkled with cardamom. Stir gently, cover, and cook on low until soft but not mushy.

Finally, the cheesecake-y layer. Pumpkin and requisite spices (my blend adds coriander, cardamom and a touch of ground white pepper to the usual cinnamon and ginger) whipped with cream cheese, brown sugar and whipping cream. This layer is best made the day it’s needed, but since it only takes a few minutes to mix together it’s not too onerous.

(I sprinkle some chopped dried cranberries over the top for a quick fix of color, but I think some candied or salted pecans would be even better.)

Pumpkin Gingerbread Trifle serves a large group. If you want a dessert that can be portioned and plated more easily, you can make this single layer in a large baking dish. Either way, give it time to rest for at least an hour before serving so that the flavors have time to meld. The trifle style will be easier to serve if refrigerated overnight.

5 from 1 vote

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Pumpkin Gingerbread Trifle (with Pumpkin Maple Caramel and Cardamom Buttered Apples)

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

You can substitute your favorite gingerbread recipe in this trifle, and use your own pumpkin spice blend if you prefer. If you don't have cardamom, you can use cinnamon for the buttered apples.

Servings: 12 -16 servings

Author: Mary Gillespie

Ingredients

Pumpkin Maple Caramel Sauce:

• 1/2 cup / 125 ml brown sugar
• 1/4 cup / 60 ml maple syrup
• 1/4 cup / 60 ml butter
• 1/2 cup / 125 ml whipping cream
• 1/2 cup / 125 ml pumpkin puree
• 1/2 teaspoon / 2.5 ml salt

Cardamom Buttered Apples:

• 2 tablespoons / 30 ml butter
• 1 teaspoon / 5 ml cardamom
• 1 tablespoon / 15 ml brown sugar
• 6-8 apples peeled, cored and thinly sliced (about 6 cups / 750 ml)

Pumpkin Cream:

• 1/2 lb / 280 g block cream cheese softened
• 1 cup / 250 ml pumpkin puree
• 1/2 cup / 125 ml brown sugar
• 1-1/2 teaspoons / 7.5 ml cinnamon
• 1/2 teaspoon / 2.5 ml ground ginger
• 1/2 teaspoon / 2.5 ml cardamom
• 1/4 teaspoon / 1.25 ml nutmeg
• 1/4 teaspoon / 1.25 ml ground white pepper
• 3/4 cup / 375 ml whipping cream

Gingerbread (see recipe below)

• 6 cups / 1.5 liters 1-inch / 2.5 cm cubes gingerbread (recipe below)

Instructions

Pumpkin Maple Caramel Sauce:

1. Heat brown sugar, maple syrup and butter in saucepan until the sugar is melted and the mixture starts to bubble.
2. Simmer over medium-low heat, stirring frequently, for one minute.
3. Whisk in cream, pumpkin and salt and bring back to simmer. Let simmer until it begins to thicken slightly - about 3 minutes. The sauce will be a deep brown color. Remove from heat and let cool.

Cardamom Buttered Apples:

1. Heat a large saucepan or frypan over medium-low heat. When the pan is heated, add the 2 tablespoons of butter. Swirl pan to coat with melted butter.
2. Add apples and cardamom. Toss gently to coat with butter. Reduce heat to low and cover pan. Cook gently until apples are soft, but still keep their shape (about 5-7 minutes, depending on type of apples used). Check frequently to make sure apples are not sticking to pan.
3. Remove from heat and let cool completely.

Pumpkin Cream:

1. With electric mixer, beat cream cheese until smooth. Add sugar and beat until blended.
2. Add pumpkin, cinnamon, ginger, nutmeg and pepper and continue beating until thoroughly mixed.
3. Add whipping cream and beat until mixture has increased in volume and will hold firm peaks when the beaters are lifted out.

To assemble trifle:

1. Spread two cups of gingerbread cubes in bottom of trifle dish or serving bowl.
2. Drizzle with 1/3 of the Pumpkin Maple Caramel Sauce.
3. Spread 1/3 of the Cardamom Buttered Apples over gingerbread and caramel.
4. Smooth 1/3 of the Pumpkin Cream over the apples.
5. Repeat layers 2 more times. You will have three layers in total, ending with the Pumpkin Cream.
6. Refrigerate for at least 1 hour before serving.

5 from 1 vote

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Gingerbread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

This gingerbread is not overly sweet, and is a perfect base for the Pumpkin Gingerbread Trifle. It is also good on its own with a cream cheese frosting or lemon glaze.

Servings: 1 9x13 inch / 22x33 cm cake

Author: Mary Gillespie

Ingredients

• 1/2 cup / 125 ml vegetable oil
• 1/2 cup / 125 ml brown sugar
• 2 eggs
• 1/2 cup / 125 ml hot coffee
• 1/3 cup / 80 ml molasses
• 2 tablespoons / 30 ml honey
• 1/4 cup / 60 ml applesauce
• 1 cup / 250 ml whole wheat flour
• 1-1/2 cups / 375 ml all-purpose flour
• 1 teaspoon / 5 ml baking powder
• 1 teaspoon / 5 ml baking soda
• 1/2 teaspoon / 2.5 ml salt
• 2 teaspoons / 10 ml ground ginger

Instructions

1. Preheat oven to 350 degrees C / 176 degrees C. Grease a 9x13 inch / 23x33 cm baking dish.
2. Beat together oil, sugar, eggs, coffee, molasses, honey and applesauce together until thoroughly mixed.
3. In separate bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda, salt and ginger until blended.
4. Stir wet ingredients gently into dry, folding over until all the flour has been moistened and there are no streaks of flour.
5. Spread batter in prepared pan and bake for 30-40 minutes, or until center of the gingerbread is firm and the top is lightly browned.
6. Remove from oven and cool on rack.