This year I was all set to make my traditional pumpkin pie (made with melted Haagen Daz vanilla ice cream!), but then I got an idea stuck in my head. As you know, I’ve been photographing a lot of my recipes lately. And although I love pumpkin pie…it’s just so…kind of…ugly.
So I decided I wanted to make something prettier. Because I want pretty pictures. I am so my mother’s child.
Here is what we’re having for Thanksgiving dessert along with my flan tomorrow:
Recipe adapted from Good Life Eats
Pumpkin Pecan Cheesecake Trifles
- 6 soft baked molasses cookies (I bought mine from Bel-Air)
- 8 oz. cream cheese
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 cup chopped pecans
- whole pecan halves
- 2 cups whipped cream (heavy whipping cream, powdered sugar, vanilla)
Chop the molasses cookies into 1/4 inch pieces. Set aside.
Process the cream cheese, sugars, heavy cream, and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, cloves, and nutmeg. Continue processing until smooth.
In individual serving glasses (or you can use one large trifle dish), layer the ingredients in the following order:
- molasses cookies
- chopped pecans
- pumpkin cheesecake
- whipped cream
- garnish with a whole pecan
Refrigerate for 1 hour or until firm.