This pumpkin, pear and Amaretto trifle wasn’t supposed to be my next post. I had made what I thought to be the most fantastic caramel apple pie with crisp, short pastry and layers of softly baked apples. But noooooo, I forgot to add flour to the apples so they leached their juices everywhere and made the pastry a soggy bottomed mess.
Obviously it still tasted fine and the pastry lid was perfect, as were the apples, but it wouldn’t exactly make the best of posts nor pictures and I wouldn’t lie to you ;-))
So here instead is a most seasonal of desserts with a nod to the U.S. I know that pumpkin puree is such an American thing. And so is pumpkin pie spice mix. And as for pumpkin pie itself, well do any Brits actually eat it?
I have warmed to pumpkin puree over the last couple of years but I have never developed a taste for pumpkin pie so I thought I would create my own dessert which is also perfectly suited to this time of year. It has a few additional flavours, which I also love, and I am hopeful that it may well appeal to the British audience, encouraging them to appreciate pumpkin in puddings.
So, if you like the sound of Amaretto soaked Amaretti topped with darkly caramel pumpkin puree with a layer of creamy cinnamon and vanilla pumpkin mousse followed by buttery maple syrup pears and a dollop of lightly whipped cream then this is the trifle for you!
I will be demonstrating how to make this trifle at my next supper club on Thursday 15th October and hoping to convert a few anti-pumpkin dessert eaters whilst I’m at it. I am also pretty pleased to be featured by Marie Claire as one of the top supper clubs to visit this Autumn. Do come along if you live nearby.
You might like some of these other webtastic pumpkin desserts I have found for you:
Pumpkin tarts with a chai hazelnut crust – Veggie Desserts
Pumpkin pecan shortbread squares – The Little Loaf
Spiced Pumpkin rice pudding -Little sunny kitchen
Candied pumpkin dessert – Ozlem’s Turkish table
Pumpkin pie spice tart – Made with Pink
Pumpkin & chocolate fudge – Nadia’s healthy kitchen
Gluten Free pumpkin pie – Rough Measures
Pumpkin Pear & Amaretto Trifle
- 425 g tin of Libby's pumpkin puree
- 75 g dark brown Muscovado sugar
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean paste
- 350 ml double cream whipped into soft peaks
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste
- 3 Conference pears peeled, cored and chopped into small chunks
- 25 g butter
- 1 tbsp Maple syrup
- 1 bag of Italian Amaretti biscuits
- Amaretto liqueur for soaking the biscuits
- Flaked almonds and Amaretti biscuits crushed for garnish
- Place the pumpkin puree into a bowl. Add in the sugar, cinnamon and vanilla and mix thoroughly, breaking up all the sugar which has a tendency to form clumps.
- Fry the chopped pear in the butter over a medium high heat in a large saucepan until the pears begin to brown around the edges. This will take around 5 minutes. Turn off the heat and pour over the maple syrup and stir well. Leave the pears to cool.
- Whip the double cream with the icing sugar and vanilla until soft peaks are formed.
- Add half of the whipped cream to half of the sweetened pumpkin puree mixture. You want the pumpkin/cream mixture to be pale golden in colour and the remaining half to be a dark caramel colour.
- Put the rest of the whipped cream aside to top the trifles with
- Place a small amount of Amaretto liqueur in a bowl and dip the Amaretti briefly in the alcohol before placing into the glass or bowl of your choice
- Add enough Amaretti to cover the base of the glasses or bowls you are serving the trifle in.
- Add a layer of the pears followed by a layer of the dark pumpkin puree.
- Next, add a layer of the pumpkin and whipped cream mousse.
- Finish off by adding a generous layer of whipped cream and garnish with toasted flaked almonds and crushed Amaretti biscuits
You could use disposable piping bags to fill the serving dishes/glasses with the pumpkin puree and the pumpkin mousse. This will ensure you achieve neat lines, highlighting the different layers to show them off in all their glory.