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Easy Creamy Pumpkin Guts Trifle A Quick Dessert Recipe
C. Motter Cindy

Pumpkin Guts Trifle

This Pumpkin Guts Trifle transforms often-discarded pumpkin innards into a zero-waste, show-stopping fall dessert. With layers of roasted pumpkin guts puree, spice cake, rich pumpkin custard, whipped cream, and crunchy gingersnap cookies, it combines unique textures and warm spices for an impressive and delicious treat perfect for Thanksgiving or Halloween.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Trifle
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Pumpkin Guts Puree
  • 4 cups pumpkin guts including pulp and stringy bits, from a 5-7 lb pumpkin
  • 1 tbsp olive oil or coconut oil
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • pinch cloves
  • 0.25 cup brown sugar packed
  • 2 tbsp water
Spice Cake Layer
  • 1 box spice cake mix 15.25 ounces, plus ingredients called for on box (eggs, oil, water)
  • yellow cake mix (optional substitution) add 1 tsp pumpkin pie spice; or store-bought pound cake/angel food cake
Pumpkin Custard
  • 1.5 cups milk whole milk recommended
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 3 large egg yolks
  • 2 tbsp cornstarch
  • 0.5 tsp vanilla extract
  • 1 cup prepared pumpkin guts puree
  • 0.5 tsp pumpkin pie spice
  • pinch salt
Whipped Cream
  • 2 cups cold heavy cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
Layering and Garnish
  • 2 cups gingersnap cookies crumbled or roughly chopped
  • toasted pumpkin seeds optional garnish
  • extra cinnamon optional garnish
  • caramel sauce optional drizzle for garnish

Equipment

  • Baking sheet
  • food processor
  • 9x13 inch baking pan
  • - Mixing bowls
  • electric mixer,
  • Trifle Bowl
  • Saucepan

Method
 

  1. Carefully scoop out all the pumpkin guts, pulp, and stringy bits from your pumpkin. Place them in a large bowl.
  2. Preheat oven to 400°F (200°C). Spread pumpkin guts evenly on a lined baking sheet. Drizzle with oil, sprinkle cinnamon, nutmeg, ginger, cloves, and brown sugar. Toss to coat.
  3. Roast for 20-25 minutes, stirring halfway through, until softened and caramelized. Let cool slightly. Remove large seeds.
  4. Transfer roasted pumpkin guts to food processor with 2 tbsp water. Blend until smooth. Set puree aside to cool completely.
  5. Prepare spice cake mix according to package instructions using a 9x13 inch pan. Cool completely, then cut into 1-inch cubes.
  6. Combine milk and heavy cream in a saucepan and heat until edges bubble. Whisk sugar, egg yolks, and cornstarch separately until smooth.
  7. Temper egg mixture with half hot milk, then return all to saucepan. Cook over medium-low, whisking constantly, until thickened (5-7 min).
  8. Remove from heat. Stir in vanilla, pumpkin guts puree, pumpkin pie spice, and salt. Cover with plastic wrap on surface and chill 2-3 hours.
  9. Whip cold heavy cream with powdered sugar and vanilla to stiff peaks. Do not overbeat.
  10. In a large trifle bowl, layer half spice cake cubes, half pumpkin custard, half crumbled gingersnap cookies, and half whipped cream.
  11. Repeat layers with remaining cake, custard, cookies, and finish with whipped cream. Cover and refrigerate at least 4 hours or overnight.
  12. Before serving, garnish with toasted pumpkin seeds, sprinkle of cinnamon, or drizzle of caramel sauce as desired.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 105mgSodium: 320mgPotassium: 280mgFiber: 3gSugar: 35gVitamin A: 2100IUVitamin C: 4mgCalcium: 120mgIron: 2.7mg

Notes

Make components ahead for ease: roast pumpkin guts and make puree up to 3 days ahead, custard up to 2 days ahead, and bake/cube cake a day before. This dessert improves in flavor after chilling overnight.
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