Mini Pumpkin Ginger Snap Trifles

Last week I shared a recipe for Mini Pumpkin Pies. With Thanksgiving over, I was left with half a can of pumpkin puree and a new dessert idea. Although it is now December I feel no remorse with posting a fall inspired dessert, especially with the 70 degree weather here today. 

These trifles are layered with pumpkin spice pastry cream, ginger snap cookie crumbles, and orange whipped cream then, topped with sweet and spicy candied pecans. 

Ingredients:

• 30 Ginger Snap Cookies Crumbled
• Pumpkin Spice Pastry Cream
  • 2 cups whole milk
  • 1 tsp vanilla paste
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 3 whole eggs
  • 1 egg yolk
  • 3/4 granulated sugar
  • 1/3 cup cornstarch
  • 1/8 tsp of salt
  • 1 cup pumpkin puree
• Orange Whipped Cream

  • 1 cup cold heavy cream

  • 1/4 tsp orange zest

  • 2 tablespoons granulated sugar

• Garnish: Sweet and Spicy Candied Pecans (recipe to follow)

Directions:

Pumpkin Spice Pastry Cream:

Bring the milk, vanilla bean, cinnamon, ginger and nutmeg, to a boil in a medium sauce pan. Then, remove from heat and let steep for at least one hour.

After the milk has steeped, whisk the eggs and yolk together with the sugar, cornstarch, salt in a medium bowl. Whisk until you have broken up any lumps.

Meanwhile, bring the milk back to a simmer. Then, whisk a little hot milk into the egg mixture. Once the mixture loosens, temper in a little more hot milk to warm the eggs.

Add the tempered egg/milk mixture back into the hot milk on the stove. Whisking continuously until the mixture becomes thick. Once the mixture starts to bubble sluggishly, cook for an additional full minute to thoroughly cook out the cornstarch.

Transfer mixture to a heat safe bowl and add pumpkin puree. Then, Let pastry cream cool in the fridge with plastic wrap against the surface to prevent a skin from forming.

For a quick cool down, pour the mixture into the bowl of a stand mixer fitted with the paddle attachment and let it go at a low speed until cool.

Orange Whipped Cream:

Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment and let it go at a medium/high speed until soft peaks form.

Assembly:

In 12 small trifle dishes, layer ginger snap crumbles, pumpkin spice pastry cream and whipped cream until trifle dish is full. I only used 2 layers. Once you've layered your fillings top with candied pecans. 

Sweet and Spicy Candied Pecans: Melt 2 tablespoons of butter until it begins to sizzle, add 1/2 cup pecan pieces and 2 tablespoons of sugar. Stir continuously until sugar melts and begins to caramelize. Remove from heat and stir in another teaspoon of sugar and a pinch of cayenne pepper. Pour out onto wax paper and spread evenly to cool.