Pumpkin Trifle with Caramel Drizzle
12 gingersnap cookies, crushed into crumbs
2 tablespoons butter, melted
8 ounces cream cheese
1 cup pure pumpkin puree
1 teaspoon vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice *
1 cup cold heavy cream
2 tablespoons sugar
Combine the gingersnap crumbs and butter. Divide the crumbs into the bottoms of your serving dishes ( I use individual, but you may use 1 large).
In an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, and pumpkin pie spice. Beat until well combined and creamy.
Whip cream with the sugar until soft peaks form. Fold half of the cream into the pumpkin with a spatula. Combine until no streaks remain.
Pipe or spoon a layer of pumpkin mousse onto the gingersnap crust. Follow with a layer of freshly whipped cream. Repeat the layers until they reach the top. Refrigerate until ready to serve.
Top with freshly whipped cream, a drizzle of caramel sauce, and additional gingersnap cookie crumbs.
*To make your own Pumpkin Pie Spice combine the following and store in a small container
1 Tbsp. cinnamon, 1-1/2 teaspoon ground ginger, 1/2 teaspoon cloves, 1/2 teaspoon ground nutmeg, 1/8 teaspoon salt
Yield: 4 cups
3 cups sugar
1 cups water
2 cups heavy whipping cream
Combine the sugar and water in a heavy bottomed saucepan. Dissolve the sugar in the water over low heat. Increase the heat to high and cook until the caramel is a golden amber color. Remove the caramel from the heat and slowly whisk in the cream, a few tablespoons at a time. Be very careful, as the mixture will bubble as you add the cream.
Serve the sauce warm or refrigerate for later use. This will keep for several weeks in the refrigerator. To reheat, warm over a double boiler.