Here goes an idea for something to do with pumpkins this fall! This elegant dessert is courtesy of Erika Kerekes and sponsored by the US Highbush Blueberry Council!
Pumpkin Blueberry Trifle
Enjoy this homey, but elegant dessert courtesy of Erika Kerekes of www.inerikaskitchen.com, and sponsored by the U.S. Highbush Blueberry Council. Pumpkin is plentiful and a typically a favorite fall dessert staple. In this dessert you find a tasty mix of holiday spices in a not too sweet, not too heavy dessert
Shared with the permission of the U.S. Highbush Blueberry Council.
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup canola or grapeseed oil
- 1 teasp vanilla extract
- 2 teasp ground cinnamon
- 1 teasp ground nutmeg
- 1 teasp ground allspice
- 1/2 teasp ground cloves
- 1/2 teasp salt
- 3 cups all-purpose flour
- 1/2 teasp baking soda
- 32 ounces frozen blueberries (one bag)
- lemon (juice and zest)
- 1 pint heavy cream
- 4 cups vanilla pudding (prepared)
- 2 cups fresh blueberries (if not available, don’t be shy, frozen will do for topping)
- Make the pumpkin bread: Preheat the oven to 350 degrees F. In a large bowl, whisk together the pumpkin puree, eggs, oil, 2 cups sugar, vanilla, cinnamon, nutmeg, allspice, and cloves. Sprinkle the salt, flour, baking powder, and baking soda on top of the pumpkin mixture, then stir with a large spoon just until combined. Spray a 9-by-13-inch baking pan with nonstick cooking spray and pour in the batter. Bake about 40 minutes or until a toothpick comes out clean. Let cool, then crumble the pumpkin bread into large chunks with your fingers. (Alternatively, you can buy a large loaf of prepared pumpkin bread.)
- Make the blueberry sauce: Put the frozen blueberries, remaining ½ cup sugar, lemon juice, and lemon zest into a saucepan. Bring to a boil, turn down the heat, and simmer about 1 hour, until the sauce is thickened and glossy. Remove from the heat and let cool.
- Just before assembling the trifle, whip the cream with an electric mixer (or by hand if you’re sturdy) until it is fluffy and glossy.
- Assemble the trifle: In a large glass bowl, put down a layer of pumpkin bread crumbs, a layer of pudding, and a layer of blueberry sauce. Repeat once more, ending with a layer of crumbs. Pile the whipped cream on top and scatter the fresh blueberries on the whipped cream. Let sit at least 2 hours before serving to give everything a chance to meld.
Consider making single-serving sizes of this dessert!
From Wikipedia: Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers.