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Recipes

Cookies & Cream Pumpkin Trifle

BT Calgary | posted Monday, Oct 2nd, 2017


The flavor and denseness of the pumpkin, combined with the sweetness of the cookies and light texture of the whipping cream is a lovely combination which not only looks beautiful, it’s a hit with all ages. 

— Coutrtesy Teresa Toth —

pumpkin dessert

Ingredients:

  • 2 cans pumpkin pie filling
  • 4 cups chocolate cookies, crushed
  • 4 cups whipped cream (if using real whipping cream you can add 1/2 cup icing sugar if desired)
  • 1 tablespoon pumpkin pie spice

Directions:

  1. Using 4 individual glasses, layer the ingredients as follows: 1/2 cup pumpkin, 1/2 cup cookies, 1/2 cup whipped cream.
  2. Repeat and finish with a sprinkling of pumpkin pie spice. If using a large trifle bowl, increase the amount in each layer to 2 cups or more as needed.

— Enjoy! —

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Pumpkin Brule

BT Calgary | posted Wednesday, Oct 28th, 2015

Ingredients:

  • 5 egg yolks
  • 3 eggs
  • 160 g sugar
  • 600 ml 35% cream
  • Pinch salt
  • 250 g pumpkin pure fresh or canned
  • ½ tbs cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg

Directions:

  • Mix spices and salt with the sugar set aside.
  • In a bowl mix eggs, egg yolks and  together adding in the sugar mixture using a plastic spatula.  Heat cream on stove to scalding point. But do not boil. Add and stir in pumpkin to cream.  Temper hot cream into egg mixture and stir slowly.
  • Pour into desired ramekin and place in a water bath and bake at 300f for 35-45  or until it is set. Let cool sprinkle with sugar and either use a torch to brule the sugar or use your oven set to broil.  Keep an eye on it if you use that option.

Enjoy!

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