Pumpkin, Ginger Crumble, and Maple Whipped Cream Trifle
The trifle is layered with amazing fall flavors. The greek yogurt and pumpkin together is not super sweet. Which makes the ginger snap cookies shine. It also makes room for the maple Mscarpone whipped cream which tastes like whipped toffee. In this recipe I use cinnamon and cardamom spices which gives a slightly different feel from the pumpkin spice we are used to consuming. The pumpkin helps add antioxidants to the mix and the greek yogurt is a great source of protein. Which makes this a treat that is on the healthier side in my opinion. Which helps counteract all the super sweet treats we are eating around Halloween.
I had the pleasure of sharing this recipe on Fox 13’s, Good Day Tampa Bay. I also shared it with my Kitchen to Kitchen Show co-hosts! Make sure to check out Kitchen 2 Kitchen episodes streaming on NJONAIR.
Pumpkin, Ginger Crumble, and Maple Whipped Cream Trifle
ingredients
1 15 oz can pumpkin puree
Vanilla Greek Yogurt, about 32 or 30oz (the large containers)
1 tbsp Brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp cardamom
Mascarpone Whipped Cream
8 oz Mascarpone
2 tbsp Maple Syrup
¼ cup heavy cream, cold
2 tbsp confectioners sugar
instructions
Prepare the 2 cups gingersnap cookies and set asode.
Add the yogurt to a large mixing bowl. Then add the vanilla, cinnamon, cardamom and brown sugar. Mix with a handheld mixer until combined.
Fold in the pumpkin puree, gently, until well combined. Set aside.
Add the heavy whipping cream, powdered sugar and maple syrup to a large bowl and whip on high speed until soft peaks form.
Add the mascarpone cheese to the whipped cream and whip until stiff peaks form.
Assembly:
Start by lining the bottom of a trifle bowl, or the bottom of individual serving dishes. Such as small clear glasses, or ice cream cups. Layer the gingersnap cookie crumbs to fill the bottom about 1.4 of the way.
Then top with pumpkin yogurt, then layer with another layer of cookie crumbles. Then another layer of yogurt. Top with whipped cream.
RECIPE NOTES: Mascarpone whipped cream is a bit thicker and more stabilized than regular whipped cream. If you do not have a piping bag you could use a plastic bag and cut one of the corners and put the small tip attachment through! Also, if you do not want to put the cookies through a food processor, you could seal them in a plastic bag, then crush them with a heavy bottomed glass.