Pumpkin Pear Trifle with Jarrah Creme

The greatest thing about Thanksgiving for me isn’t the food leftovers but rather the recipe leftovers! I’ve had recipe posts for over a week gleaned from a days worth of cooking! Often I come home from work and try to come up with some new blog recipe and then after eating it for dinner or dessert I put it up on the blog. Thanksgiving has given me many recipes to be thankful for! Hopefully Hanukkah is as bountiful for recipe creation (can someone say superfood latkes & a new raw donut recipe…with jelly!)!

I digress, tonight I’m sharing the recipe that I made with the leftover pumpkin pulp from the Pumpkin Cheesecake. Having had two meal invitations that day it worked well to have two related desserts. If I had really been multitasking I would have made a double batch of the topping for the cheesecake and used some of it in the trifle. Instead I created a lighter cream that features Jarrah Bee Pollen.

Pumpkin Pear Trifle with Jarrah Creme
Pumpkin Pear Trifle with Jarrah Creme

2 cups packed pumpkin pulp (leftover from juicing)
1/3 cup Cocopura Coconut Oil
1/3 raw honey or other liquid sweetener
1/4 cup Coconut Flour
1 tsp. Vanilla Powder
1 tsp. cinnamon
pinch of salt
1/2 cup Pecan pieces

Combine all ingredients except pecans in a food processor, process until well-combined. Add pecans and pulse until well combined. Take mixture and crumble it onto a teflex sheet. Dough should be around bite sized pieces. Dry in dehydrator until quite dry, soe moistness is the middle is nice but the outside should be dry. This will take between 6 and 12 hours.

Jarrah Creme
1 1/2 cup coconut milk (made from thai young coconuts or Coconut Flakes)
1/4 cup raw honey or other liquid sweetener
1 lemon, juiced
1 cup macadamia nuts
1/2 tbs Vanilla Powder
1/2 cup Coconut Oil
2 tbs. Jarrah Bee Polle
pinch mineral rich salt

Add all ingredients into a high-speed blender and blend until smooth. Allow to set in freezer while you assemble the rest of the trifle.

6 extremely ripe D’Anjou pears; peeled, quartered & sliced
1 lemon, juiced
1/2 tbs. Vanilla Powder
Pumpkin crumble
Jarrah Creme

Combine pear slices, lemon juice and vanilla powder and toss gently in a bowl.

In a small trifle bowl place 1/2 of the pear mixture along the bottom. Add half of the pumpkin mixture next and then half of the creme. Repeat this order with the remaining ingredients. Allow the mixture to sit for a few hours in the refrigerator at least for the layers to settle together.
Pumpkin Pear Trifle with Jarrah Creme
Wednesdays Blog: Mushroom & Pecan Stuffed Chard Rolls


4 responses to “Pumpkin Pear Trifle with Jarrah Creme

  1. I’m really going to have to try this one, nice to see something different in desserts . That’s why I like your blog!
    Oh please, please, please! I would so love to have a raw Latke or Sufganiot recipe for Chanukah! Chanuka Sameach from Israel 🙂

    • Thank you so much! I’m definitely working on both Latke recipes and Sufganiot. At first I was feeling a little discouraged by the Sufganiot recipe but I’m feeling like I might have figured out how to do it. I can’t promise it will be ready for the first night but hopefully by the second or third night. Maybe I’ll try a test batch tonight!

      Thanks again.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s