otototok 5 from 1 vote Pumpkin Gingerbread Trifle (with Pumpkin Maple Caramel and Cardamom Buttered Apples) Prep Time Cook Time | Total Time 30 mins 15 mins 45 mins You can substitute your favorite gingerbread recipe in this trifle, and use your own pumpkin spice blend if you prefer. If you don't have cardamom, you can use cinnamon for the buttered apples. Servings: 12 -16 servings Author: Mary Gillespie Print Ingredients Pumpkin Maple Caramel Sauce: * 1/2 cup / 125 ml brown sugar 1/4 cup / 60 mi maple syrup 1/4 cup / 60 mi butter 1/2 cup / 125 ml whipping cream 1/2 cup / 125 ml pumpkin puree + 1/2 teaspoon / 2.5 mI salt Cardamom Buttered Apples: + 2 tablespoons / 30 ml butter +L teaspoon / 5 ml cardamom + L tablespoon / 15 ml brown sugar * 6-8 apples peeled, cored and thinly sliced (about 6 cups / 750 ml) Pumpkin Cream: + 1/2 Ib / 280 g block cream cheese softened 1 cup / 250 ml pumpkin puree 1/2 cup / 125 ml brown sugar 1-1/2 teaspoons / 7.5 ml cinnamon 1/2 teaspoon / 2.5 ml ground ginger 1/2 teaspoon / 2.5 ml cardamom 1/4 teaspoon / 1.25 ml nutmeg 1/4 teaspoon / 1.25 ml ground white pepper 3/4 cup / 375 ml whipping cream Gingerbread (see recipe below) * 6 cups / 1.5 liters 1-inch / 2.5 cm cubes gingerbread (recipe below) Instructions Pumpkin Maple Caramel Sauce: 1, Heat brown sugar, maple syrup and butter in saucepan until the sugar is melted and the mixture starts to bubble: 2. Simmer over medium-low heat, stirring frequently, for one minute 3, Whisk in cream, pumpkin and salt and bring back to simmer. Let simmer until it begins to thicken slightly - about 3 minutes. The sauce will be a deep brown color. Remove from heat and let cool. Cardamom Buttered Apples: 1, Heat a large saucepan or frypan over medium-low heat. When the pan is heated, add the 2 tablespoons of butter. Swirl pan to coat with melted butter. 2. Add apples and cardamom. Toss gently to coat with butter. Reduce heat to low and cover pan. Cook gently until apples are soft, but still keep their shape (about 5-7 minutes, depending on type of apples used). Check frequently to make sure apples are not sticking to pan. 3. Remove from heat and let cool completely. Pumpkin Cream: 1, With electric mixer, beat cream cheese until smooth. Add sugar and beat until blended. 2. Add pumpkin, cinnamon, ginger, nutmeg and pepper and continue beating until thoroughly mixed. 3. Add whipping cream and beat until mixture has increased in volume and will hold firm peaks when the beaters are lifted out.To assemble trifle: 1, Spread two cups of gingerbread cubes in bottom of trifle dish or serving bowl. Drizzle with 1/3 of the Pumpkin Maple Caramel Sauce. Spread 1/3 of the Cardamom Buttered Apples over gingerbread and caramel. Smooth 1/3 of the Pumpkin Cream over the apples. Repeat layers 2 more times. You will have three layers in total, ending with the Pumpkin Cream. Refrigerate for at least 1 hour before serving. ausen www.ketchupwiththat.com