Delicious spice cake, topped with a fluffy pumpkin cream, salted caramel and toasted pecans, make this no-bake treat everything we love about fall.
INGREDIENTS
(makes 6)
for the pumpkin cheesecake
8 ounces cream cheese, softened
¾ cup pumpkin puree
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
pinch of kosher salt
1 cup heavy whipping cream, cold
for the trifles
3 cups prepared or store-bought spice cake, cubed
½ cup salted caramel sauce, store-bought
½ cup chopped pecans, toasted
1 cup whipped cream
ground cinnamon, garnish
METHOD
In a large bowl, beat cream cheese until smooth and fluffy. Add pumpkin puree, powdered sugar, vanilla, cinnamon, pumpkin pie spice and salt. Beat until combined.
In a separate chilled bowl, beat heavy cream until stiff peaks form. Fold whipped cream into pumpkin mixture, a third at a time, until fluffy. Pour into cake pan, refrigerate 20–30 minutes.
Cut spice cake into small cubes and place on baking sheet. Bake at 325°F for 8–10 minutes, until edges are slightly toasted. Cool completely.
Divide toasted spice cake among dishes. Drizzle with salted caramel and sprinkle with toasted pecans. Spoon pumpkin cream over cake. Top with whipped cream, salted caramel, toasted pecans and cinnamon. Serve immediately.
