Thursday, November 7, 2013

Thanksgiving Wholegrain Creamy Pumpkin Spice Trifle

Wholegrain Pumpkin Spice Trifle

We enjoyed this yummy dessert for our early Thanksgiving meal. It was sweet that my daughter had a trifle dish. It would not have been the same without it. It is fun to see the different layers through the dish. It is an easy dessert that looks very fancy. It was also nice to make it healthier by making a wholegrain  pumpkin spice cake as part of the dish. It was a creamy yummy dessert. I hope you can enjoy it with your family too.

Whole grain Pumpkin Spice Cake

1/2 C coconut oil
3/4 C brown sugar
2 eggs at room temperature
1 C pumpkin puree
1 tsp vanilla
2 C sifted whole grain flour (I used spelt.)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin spice
1/2 C buttermilk or 1/2 C milk add 1/2 T of vinegar set aside for 5 min.


Pumpkin Pie Pudding

2 T cornstarch or 2 T ultra gel
1/3 C sugar
1 tsp pumpkin spice
pinch of salt
3 C cold milk
3/4 C pumpkin puree
1 T vanilla

Vanilla pudding

1/2 C sugar
4 T cornstarch or 4 T ultra gel
1/4 tsp salt
4 C milk
4 egg yolks
6 T butter
2 tsp vanilla


 1 pint Whipping cream
1/4 C powdered sugar
1 tsp vanilla 

Directions:  Heat oven to 350 serves at least 12

1. In a mixing bowl beat oil, and sugar until nice and creamy. Then beat in each egg one at a time. Add the pumpkin and vanilla beat for 1-2 min.
2. In a different bowl sift all the dry ingredients together. flour, baking powder, baking soda, salt, and pumpkin spices. Beat into wet mixture just until combined. Then beat in the buttermilk until all combined.
3. Pour into greased jelly roll pan. Bake at 350 until cooked all the way through. About 15 min. Take out of the oven and let cool.

Pumpkin Pie Pudding
1. Sift or blend with a wire whisk in a bowl or sauce pan, the cornstarch, sugar, pumpkin spice, and salt. Pour dry ingredients into a medium sauce pan. Slowly pour in the milk stir with a wire whisk, or metal spoon. Continue to stir and turn on to medium low heat. Stir in pumpkin. Cook on low heat until it starts to thicken 5- 10 min. Take off the heat and stir in vanilla set aside. You could chill if you have time. My pudding was still slightly warm when I combined it into the trifle.  

Vanilla Pudding
 1. Stir together sugar, cornstarch, and salt in small saucepan. Gradually add milk. Cook, stirring frequently, over medium heat until mixture thickens and becomes bubbly. Lower heat and cook and stir 2 minutes more. Remove from heat.
2. Beat egg yolks gently. Take a small amount of cooked mixture and stir it into egg yolks to temper egg. This will prevent eggs from becoming scrambled in your pudding. Return egg yolk to the mixture, stirring constantly. Bring to a slow boil. Cook and stir 1 minute longer. Remove from heat. Stir in butter and vanilla.

3. Set aside to cool. Chill if you have time. My pudding was still slightly warm when I combined it into the trifle. 

Whipping cream
1. Whip cream after it starts to form soft peaks beat in 1/4 C powdered sugar and 1 1tsp vanilla. Set aside. 

Making the trifle

1.About an hour before serving the trifle. It is time to combine everything into a masterpiece. 
2. Get your trifle dish (you could also make individual trifles in smaller dishes) Crumble a 1/4 of the cake at the bottom of the dish.
3. Then pour on the pumpkin pudding into the dish and smooth out on top.  
4. Crumble another 1/4 of the cake on top of the pumpkin pudding. 
5. Pour in the vanilla pudding and spread evenly. 
6. Crumble 1/4 of cake on top of the vanilla pudding. 
7. Spread the whipping cream on top. Crumble on the reaming crumbs. 
8. My trifle dish was too big for my fridge so I covered it and put it outside to keep cool until I was ready to serve it. It was nice and cool outside.  Enjoy!

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