Skyterra Pumpkin Trifle
A light and delicious Pumpkin Trifle dessert with that well-loved pie flavor. Spiced pumpkin puree tastes divine layered with coconut whipped cream and topped with candied pecans. It is a guest favorite at Skyterra Wellness Retreat, where it is served in the Autumn and cooler months.
Servings: 8 Servings
Calories: 598kcal
A light and delicious Pumpkin Trifle dessert with that well-loved pie flavor. Spiced pumpkin puree tastes divine layered with coconut whipped cream and topped with candied pecans.
Ingredients
Pumpkin Trifle
- 2 cans of full-fat coconut cream OR 4 cans of full-fat coconut milk , chilled
- 400 grams (about 1 cup) pumpkin puree, fresh or canned
- ½ packet of pure , unflavored gelatin (1/2 oz)
- 3 Tbsp. Vermont maple syrup
- 1 tsp. pure vanilla extract
- ¼ tsp. cinnamon
- ⅛ tsp. ground ginger
- pinch nutmeg
- ½ cup of candied pecans (see below)
Candied Pecans
- 1 cup pecans
- 1 egg whites
- 1-1/2 Tbsp. Vermont maple syrup
- ½ tsp. ground ginger
Instructions
Candied Pecans
- Whisk egg white in a small bowl until frothy.
- Add pecans, maple syrup, and ginger and stir, making sure nuts are lightly coated with the egg mixture.
- Spread the nuts out in a single layer on a cookie sheet and bake at 350 degrees for about 15 minutes, stirring once about halfway through. You want the nuts to be crisp and aromatic, but be careful not to let them burn.
Pumpkin Trifle
- Bloom the gelatin according to the package directions. Set aside.
- In a heavy-bottomed saucepan, add the pumpkin puree, 1/2 Tbsp. of the maple syrup, half of the vanilla, and all of the spices.
- Heat over medium, stirring constantly to avoid burning. When the mixture is warm (around 180-200 degrees) add the bloomed gelatin and whisk to combine. Refrigerate 90 minutes, but preferably overnight.
- Place a metal bowl and whisk in the freezer for a few minutes to chill.
- Carefully open the coconut cream or milk cans and discard any watery liquid. Place the remaining coconut fat/solids into your chilled bowl.
- Add 1 Tbsp. of the maple syrup and 1/2 tsp. of vanilla to the coconut cream.
- Whip until stiff peaks form.
- Gently fold about 1 cup of the coconut cream into the pumpkin mixture.
- Layer the pumpkin mixture and the rest of the coconut cream into a small serving dish or eight demitasse cups.
- Top with candied pecans. See Note.
Video
Spa Index Kitchen Notes
Plan on preparing the pumpkin layer a day in advance and refrigerating it overnight, layering with fresh coconut cream and topping with nuts shortly before serving.
We've added the calories for the recipe as written, however, you can reduce the fat for this dessert -- but not entirely -- but using 4 cans of full fat coconut milk and 4 cans of reduced fat skim coconut milk. This will allow you to still get the creaminess we're after, but reduce the fat grams by quite a bit.
You don't need all of the pecans for this dessert -- reserve some for a salad, and store the remainder in a snugly closed jar in the fridge, where they will keep for about a week.
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Nutrition
Serving: 1 Serving | Calories: 598 kcal (30%) | Carbohydrates: 21 g (7%) | Protein: 8 g (16%) | Fat: 57 g (88%) | Potassium: 654 mg (19%) | Fiber: 7 g (29%) | Sugar: 14 g (16%) | Vitamin A: 10250 IU (205%) | Vitamin C: 7.4 mg (9%) | Calcium: 60 mg (6%) | Iron: 4 mg (22%)
Skyterra Wellness Retreat is near Lake Toxaway, in the Blue Ridge Mountains of western North Carolina. It offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.
Very good!