Say hello to the cutest pumpkin dessert around: it’s a pumpkin parfait, but we’ll call it a trifle to be fancy.
1-inch squares of a light, slightly sweet pumpkin cake are layered with spoonfuls of pumpkin créme — like a pumpkin pudding — and cinnamon whipped cream. It’s hard to make it look completely perfect, which is why this recipe works for any level of baking (and any age of assistance, if you’re looking to assemble with the kids!).
If you’re looking for a shortcut, folding cinnamon into Cool Whip is absolutely acceptable!
Makes 4-6 individual trifles
Pumpkin cake (steps 1-4), sliced into 1-inch squares
PUMPKIN CRÉME
Adapted from New York Times
1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed before measured
1 can pumpkin purée
2/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
CINNAMON WHIPPED CREAM
1 cup heavy whipping cream
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoons granulated sugar
1. Prepare pumpkin cake and cool completely.
2. To make pumpkin créme: first, in a small bowl, mix cornstarch and water with a fork and set aside. Then, in a medium saucepan over medium heat, whisk together coconut milk, pumpkin purée, maple syrup, and spices and salt for 5 minutes, just until the mixture begins to boil.
3. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Whisk frequently until the mixture becomes very thick, about 5 minutes. Pour into a bowl and let cool about 15 minutes. Then, cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours to cool completely, or leave overnight.
4. To make whipped cream: combine all ingredients in a chilled bowl and whisk vigorously until stiff peaks form.
5. To assemble trifles: Grab four glasses, and carefully layer cake, pumpkin créme, and whipped cream, pushing each layer against the edges with the back of a spoon or spatula to demonstrate layers. Dust with cinnamon on top. Serve chilled.
