Pumpkin Trifle

December 1, 2013

My family always goes all out on holidays. We always end up making enough food to feed an army and our leftovers usually last us at least a few days. This year I made a pumpkin pie from Chocolate Covered Katie (http://chocolatecoveredkatie.com/) and it was delicious! For almost every special occasion, my grandmother makes chocolate trifle which is a family favorite. She layers brownies, whipped cream, chocolate pudding or custard, and either crumbled heath bars or nuts in a beautiful dish. This year, we had a lot of leftovers, so I thought why not make a trifle with the pumpkin pie we had left! This recipe is delicious and so easy to make 🙂

Here is the recipe

I didn’t use the crust in the pumpkin pie just the pie filling 🙂

For the pie filling:

1 can organic pumpkin
1/4 cup rolled oats
1 can full-fat coconut milk
2 tbsp ground flax
½ cup coconut sugar
2 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract

Turn on oven to 400 degrees. Blend all ingredients together (I used my blender) then pour into greased pie pan and bake 25-30 minute then let cool. Put in refrigerator for several hours to let the pie set.

For the whipped coconut cream:

1 cup of coconut cream or full fat coconut milk

3 TB of coconut sugar

Put the can of coconut cream in the refrigerator overnight until it hardens, then put the solid coconut cream in a bowl.Don’t use the liquids at the bottom of the can, but would be great to drink (coconut water). Add coconut sugar to creamed coconut and blend together with an electric mixer until its whipped like whipped cream. Keep in refrigerator. You can use the leftover whipped cream in smoothies or eat with fruit 🙂

For the candied pecans:

Toss 1 cup of pecans with 1 TB melted coconut oil and 3 TB coconut sugar. Put in a pan and cook on low-medium heat stirring for around 5 minutes (these can burn very easily).