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Spiced Pumpkin Gingerbread TrifleSpiced Pumpkin Gingerbread Trifle
Spiced Pumpkin Gingerbread Trifle

Spiced Pumpkin Gingerbread Trifle

These delightful personal-sized trifles feature all the flavors of fall.
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Recipe - RIDGEDALE (+Wines & Spirits)
Recipe: Spiced Pumpkin Gingerbread Trifle
Spiced Pumpkin Gingerbread Trifle
Prep Time40 Minutes
Servings6
0
Ingredients
FOR THE PUMPKIN MOUSSE: 1 -¼-ounce envelope unflavored gelatin
¼ cup cold water
1 - 2-inch piece vanilla bean or 1 teaspoon vanilla extract
1 - 15-ounce can pumpkin
½ cup maple syrup
½ teaspoon cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
â…› teaspoon sea salt
1 cup heavy cream
FOR THE CARDAMOM WHIPPED CREAM: 1 ½ cups heavy cream
2 tablespoons maple syrup
2 teaspoons ground cardamom
FOR THE GINGERBREAD: 6 gingerbread men cookies
6 gingerbread cookies, crushed with a knife
Directions
  1. FOR PUMPKIN MOUSSE: Sprinkle gelatin over cold water in a small saucepan and let soften for 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
  2. Split the vanilla bean down its length using a paring knife. Working with one half at a time, hold down the tip of the bean against the cutting board and scrape out the seeds.
  3. In a large bowl, whisk together gelatin mixture, scraped vanilla beans (or vanilla extract), pumpkin, maple syrup, spices and salt until combined.
  4. In a separate bowl, beat 1 cup cream until it holds soft peaks, about 5 minutes. Fold into pumpkin mixture gently and thoroughly.
  5. FOR CARDAMOM WHIPPED CREAM: Beat 1 ½ cups cream with maple syrup and ground cardamom until it holds soft peaks, about 5 minutes.
  6. TO ASSEMBLE: Arrange 6 individual 1-cup trifle dishes or wine glasses on a work space.
  7. Break off each gingerbread man where the legs and torso meet and crumble each of the legs. Put one crumbled leg in the bottom of each dish. Top with half of the pumpkin mousse, then half of the cardamom whipped cream.
  8. Repeat with another leg of a gingerbread man, mousse and whipped cream.
  9. Arrange each head/torso of the gingerbread figures decoratively in the dishes, pushing down on one side. Top with one crushed Ginger Baby per dish.
  10. Chill in refrigerator at least 2 hours before serving.
40 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE PUMPKIN MOUSSE: 1 -¼-ounce envelope unflavored gelatin
Knox Original Unflavored Gelatin
Knox Original Unflavored Gelatin, 1 Ounce
$3.59$3.59/oz
¼ cup cold water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
1 - 2-inch piece vanilla bean or 1 teaspoon vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
1 - 15-ounce can pumpkin
Festal Golden Pie Pure Pumpkin
Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz
½ cup maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
½ teaspoon cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
½ teaspoon grated nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
½ teaspoon ground ginger
L&B Ginger Powder
L&B Ginger Powder, 1.6 Ounce
$6.19$3.87/oz
â…› teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
1 cup heavy cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
FOR THE CARDAMOM WHIPPED CREAM: 1 ½ cups heavy cream
Organic Valley Organic Heavy Whipping Cream
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
2 tablespoons maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
2 teaspoons ground cardamom
L&B Ground Cardamom
L&B Ground Cardamom, 2 Ounce
$13.29$6.65/oz
FOR THE GINGERBREAD: 6 gingerbread men cookies
Pepperidge Farm Gingerman Cookies
Pepperidge Farm Gingerman Cookies, 5 Ounce
$5.89$1.18/oz
6 gingerbread cookies, crushed with a knife
Pepperidge Farm Gingerman Cookies
Pepperidge Farm Gingerman Cookies, 5 Ounce
$5.89$1.18/oz

Directions

  1. FOR PUMPKIN MOUSSE: Sprinkle gelatin over cold water in a small saucepan and let soften for 1 minute. Bring to a simmer, stirring until gelatin has dissolved.
  2. Split the vanilla bean down its length using a paring knife. Working with one half at a time, hold down the tip of the bean against the cutting board and scrape out the seeds.
  3. In a large bowl, whisk together gelatin mixture, scraped vanilla beans (or vanilla extract), pumpkin, maple syrup, spices and salt until combined.
  4. In a separate bowl, beat 1 cup cream until it holds soft peaks, about 5 minutes. Fold into pumpkin mixture gently and thoroughly.
  5. FOR CARDAMOM WHIPPED CREAM: Beat 1 ½ cups cream with maple syrup and ground cardamom until it holds soft peaks, about 5 minutes.
  6. TO ASSEMBLE: Arrange 6 individual 1-cup trifle dishes or wine glasses on a work space.
  7. Break off each gingerbread man where the legs and torso meet and crumble each of the legs. Put one crumbled leg in the bottom of each dish. Top with half of the pumpkin mousse, then half of the cardamom whipped cream.
  8. Repeat with another leg of a gingerbread man, mousse and whipped cream.
  9. Arrange each head/torso of the gingerbread figures decoratively in the dishes, pushing down on one side. Top with one crushed Ginger Baby per dish.
  10. Chill in refrigerator at least 2 hours before serving.