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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Pumpkin Spice Trifle for Thanksgiving Dessert

I know many of you are intimidated by making gluten-free pie-crust for your pumpkin pies. I agree, pie crust can be challenging and we don’t need any more stress during the holidays, do we!

Pumpkin Spice Trifle

Pumpkin Spice Trifle

So, here is a dessert that contains the luscious flavors of pumpkin pie yet requires no pie-crust skills. It is a gorgeous Pumpkin Spice Trifle that will “wow” your guests and satisfy any longing for pumpkin pie.

What is a trifle?
The British define it as a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. But that’s just a guideline, not a mandate. So, I make my own version using the flavors of pumpkin pie. Rather than cake, I use ginger cookies (I especially like Pamela’s). Rather than custard, I use a combination of pumpkin puree and whipped cream or topping. The dish stands up better if you use whipped topping, however, probably because of the stabilizers it contains.

Glass Trifle Bowl
The one thing you will need that you may not have is a glass trifle bowl. This is a straight-sided glass bowl set on a pedestal. They are sold at kitchen stores and discount stores, as well as online. The straight sides of the bowl are important because the layered ingredients can show through. Once you have all the ingredients assembled, a trifle goes together quickly and it is a good opportunity to display your creativity because it is gorgeous no matter what you do!

Years ago, I demonstrated a trifle at a gluten-free conference as part of my cooking demonstration. I actually made a trifle in my hotel room, right before my talk so I could show the audience what it looked like before I began the demonstration. So, if I can make one in my hotel room you can easily do it in your own kitchen!

Pumpkin Spice Trifle
recipe by Carol Fenster 
This is a stunningly beautiful dish, one that will entice your guests. It is easily made first thing in the morning and then chilled, leaving you to concentrate on the rest of the meal on Thanksgiving Day.

1 can (15-ounces) pure pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice, or to taste
1 teaspoon ground cinnamon
1 pinch salt
6 cups whipped topping, such as Cool Whip (or nondairy Soyatoo or coconut-based So Delicious Coco Whip) or whipped cream
2 packages Pamela’s Gluten-Free Ginger Cookies, coarsely chopped (save 2 tablespoons for garnish)
2 cups store-bought gluten-free Vanilla Pudding
3 tablespoons dark rum, (optional)
1 can (11-ounces) mandarin oranges, thoroughly drained (save a few for garnish)
1 cup chopped pecans, divided
1/2 cup dried cranberries, divided plus extra for garnish
2 tablespoons finely chopped candied ginger, (optional, but it really adds flavor)

[1] In a medium bowl with an electric mixer, beat the pumpkin, 1 teaspoon of the vanilla, the pumpkin pie spice, cinnamon, and salt until well blended. With a spatula, gently fold in half (one eight-ounce tub) of whipped topping until thoroughly blended.

[2] Spread half of the pumpkin mixture evenly on the bottom of a clear, straight-sided glass serving bowl (at least 3 ½-quart capacity) or a trifle dish. Sprinkle half of the ginger cookies over the pumpkin. Arrange half (one 11-ounce can) of the mandarin oranges on top. Spread the Vanilla Pudding on top of the oranges and then sprinkle with half of the chopped candied ginger and half of the pecans.

[3] Spread the remaining pumpkin mixture evenly on top, then sprinkle with the remaining gingersnaps (or crumbled gingerbread) and scatter the dried cranberries around the edges of the bowl. Add the remaining candied ginger and pecans, the remaining can (one 11-ounce can) mandarin oranges, and then cover with the remaining tub (8 ounces) of whipped topping. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours before serving.

[4] Just before serving, sprinkle the remaining crushed cookies on top and garnish with remaining mandarin oranges and a sprinkle of dried cranberries. Serve immediately and refrigerate leftovers.

Per serving: 310 calories, 2 grams protein, 16 grams total fat, 1 grams fiber, 13 grams saturated fat, 38 grams carbohydrates; 157 mgs sodium; 0 mgs cholesterol

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