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April 14, 2011

Caramelized Pumpkin and Ginger Trifle

Think outside the shell. Pumpkin dessert doesn't have to be pie.
Mace is similar in taste to nutmeg and is actually from the same flower from the nutmeg tree. It will add citrus and piney flavor notes.

Serves 8
Preparation time: 45 minutes
Total time:2:45 (Chills for 2 hours)


  • 1/2 cup sugar
  • 3 large egg yolks
  • 1/8 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1 tablespoon pure vanilla extract
  • 8 slices pumpkin bread
  • Candied pumpkin
  • whipped cream -- for garnish
  • candied ginger -- for garnish
  • mint sprig -- for garnish


    In a bowl, whisk together the sugar, yolks and salt. Heat the milk. When the milk has heated, slowly add 1/3 cup to the sugar mixture. Mix well and slowly add the sugar mixture to the remaining milk. Add the cinnamon and mace. Cook over moderate heat, stirring constantly, until the pudding thickens. Remove from the heat and stir for 1 minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.

    Arrange one third of the pumpkin bread slices in a large glass bowl, over-lapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.

    Candied Pumpkin and ginger: Melt the 4 tablespoons butter in a large heavy skillet. Add 3 cups cooked, diced pumpkin and 1/3 cup sugar. Stir until dissolved. Stir in 3/4 cup maple syrup, 1 tablespoon minced ginger and 1/2 teaspoon cinnamon and remove from the heat. Let cool and refrigerate until chilled, at least 2 hours.

    Per serving: 391 Calories; 46g Carbohydrate; 151mg Cholesterol; 250mg Sodium

  • Posted by terri at April 14, 2011 02:52 AM