Tag pumpkin dessert

Tis the Season for a Holiday Pumpkin Recipe: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

I’d like to take a moment to introduce you to agruably the best holiday dessert imaginable. Scrap the pumpkin pie, ditch the spiced pears, drop that caramel apple and back away from that nutty candy bar. This Pumpkin and Pear Cheesecake Trifle with Salted Caramel and Nut Crumble is all you’ll need this holiday season! Friends, family, coworkers, and that weird neighbor of yours will all marvel at the delicate complexities of this fine dessert. Layers of flavor (no, not gum) and perfectly balanced textures all come together to create a bittersweet symphony.


Pumpkin and Pear Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble
Similar sweet treats can also be found in our Dessert Recipe Library

Pumpkin and Pear Cheesecake TrifleIngredients
Salted Caramel (makes about 1 ½ cups):
2 cups granulated sugar
1/2 cup water
Pinch of cream of tartar
1 cinnamon stick
1 star anise
1 teaspoon fine sea salt
1 cup heavy cream
Ice bath if necessary

Sautéed Pears:
4 Bartlett pears, peeled and diced
1/4 cup unsalted butter
1/2 cup salted caramel sauce

Pumpkin Cheesecake Filling (makes 3 cups):
1 pound cream cheese, softened
1/3 cup light brown sugar
1 cup canned pumpkin
Hand/stand mixer
Piping bags if desired
Short stemmed glass of choice or mini cups and spoons for mini desserts

Nut Crumble:
1 cup whole almonds
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar
1/2 teaspoon kosher salt
4 Tablespoons butter, melted

Make Salted Caramel: Combine sugar, water, cream of tartar, cinnamon and star anise into a saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is dark amber brown, remove from heat and carefully add cream and salt. Simmer for 5 minutes. Pour into a bowl and with tongs remove cinnamon stick and star anise. Chill in refrigerator or set bowl over an ice bath to chill. Stir frequently to expedite chilling.

Sauté Pears: Using a vegetable peeler, peel and dice the pears into medium size dice. Heat butter in a sauté pan set over medium high heat. When the butter is melted and starting to foam up and turn brown, add the pears. Sauté for a couple minutes or until soft but not mushy. Stir in the salted caramel sauce and remove from heat. Set aside until ready to assemble trifle.

Make Pumpkin Cheesecake Filling: Place the cream cheese and brown sugar into a medium bowl or into the bowl of a stand mixer. Beat with mixer until smooth and airy, about 3-4 minutes. Add the pumpkin and continue to `beat until smooth. Chill mixture or place over an ice bath until ready to assemble or at least 15 minutes.

Make Nut Crumble: Pulse almonds, sugars, and salt in a food processor until coarsely chopped. With the food processor running, add melted butter and pulse until incorporated. The mixture should resemble rocky wet sand.

ASSEMBLY FOR MINI TRIFLES: Lay out the mini cups. Pour 1 tablespoon of the caramel sauce into each cup. Next, pipe or spoon about 3 tablespoons of the pumpkin filling onto the caramel. Follow with a heaping tablespoon of the sautéed pears then top with a tablespoon of the nut crumble. Serve immediately on a platter with mini spoons.

ASSEMBLY FOR ENTRÉE SIZE TRIFLES: Follow the technique for the mini trifles above but repeat the pattern to have 2 layers of all the ingredients. Place glasses onto a napkin lined plate and serve immediately.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Makes 8 entrée size trifles and 16 mini trifles

Parties That Cook’s Top Pumpkin Recipes

We are always SO excited this time of year. The candy, costumes, turkey-fueled parades, and holiday parties are all wonderful.. But what really pushes us over the edge are all the pumpkin recipes! Sweet, savory, baked, pureed, cakes, lattes – Bring. It. On. We’ve compiled quite the pumpkin recipe library over the years, and it’s about time we shared the wealth. Now presenting, our Top Pumpkin Recipes!

Sweet Pumpkin and Apple Cider Soup with Sage
This recipe can be found in our Soups, Salads & Pasta Section

1 medium sugar pumpkin or butternut squash
6 Tablespoons butter, divided in half
6 Tablespoons brown sugar, divided in half
1 Tablespoon fresh rosemary, chopped or 2 teaspoons dried
8 cups fresh chicken or vegetable stock
1 large onion, peeled and coarsely chopped
3 large carrots, peeled and finely chopped
4 large cloves garlic, peeled
1 tart apple, such as Granny Smith, peeled, cored and finely chopped
1 cup apple cider or apple juice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 bay leaf
2 sprigs sage
1 1/2 Tablespoons kosher salt
1/2 teaspoon pepper

1/2 cup crème fraîche
1/8 teaspoon kosher salt
Fresh sage leaves for garnish

Preheat the oven to 425°F.

Roast Pumpkin: Cut pumpkin or squash in half and scoop out seeds. Place in roasting pan, flesh side up. Spread half of the butter and brown sugar among the cavities. Sprinkle with rosemary. Pour 2 cups of stock around pumpkin or squash and cover pan with foil. Roast in preheated oven, stirring once or twice, until squash is soft, about 45 minutes – 1 hour.

Sauté Vegetables: In large stockpot, melt remaining butter. Add onions, carrots, garlic, and apple and sauté until soft, about 7 minutes. Once the vegetables are soft, add the remaining 6 cups stock, remaining brown sugar, apple cider, ginger, nutmeg, bay leaf, sage, salt and pepper. Cover pot and then bring to a boil. Remove pumpkin or squash from oven, cool slightly then scoop flesh out of skins and add to stockpot. Cook for about 8-10 more.

Puree Soup: Remove bay leaf and sage from soup pot. Working in batches (filling no more than 1/2 full), puree soup in blender on high speed until very smooth and light, 2 to 3 minutes per batch. Helpful hint: you may want to hold the lid on with a towel because the soup can spit! Strain soup through fine strainer into second stock pot over medium heat.

Mix Crème Fraîche: Combine crème fraîche with salt. Set aside.

Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors. Add additional seasoning if necessary. Serve soup in bowls, topped with dollop of crème fraîche and sage.

Serves 16

Extra credit: You’re sure to ace your pumpkin-lover test if you try either of these delicious recipes!

Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting Recipe – We hosted an entire Halloween contest around these bad boys last year. Let me just say, the results were DELICIOUS.

Pumpkin Pie Smoothie Recipe – Ummm, need I say more?? You’ve got to be crazy (or on a diet) to turn down a winner like this.