october pumpkin contest

                                            "pumpkin  -fied " challenge
                   
                      HOLIDAY PUMPKIN  TRIFLE
I THOUGHT THIS RECIPE WOULD BE GREAT FOR THE OCTOBER "PUMPKIN -FIED  RECIPE CHALLENGE.IT CONSIST OF 3 KINDS OF PUMPKIN RECIPES IN ONE!  1-PUMPKIN CAKE
2-PUMPKIN CREAM  3-PUMPKIN CUSTARD
                                                        ENJOY!!!!!!!!!!!!!!!!!!!!!!

                              DON'T BE IMTIMIDATED BY  THE VARIOUS LAYERS.IT REALLY IS SIMPLE TO MAKE    
                                        AND  ASSEMBLE ..ALL LAYERS CAN BE MADE A DAY IN ADVANCE AND ASSEMBLED
                                                                  TWO HOURS BEFORE SERVING.

PUMPKIN CAKE [MAKES 4 LAYERS]
                                                                                               
1 C  SUGAR                                                                                           
2/3 C VEGAN  BUTTER [ROOM TEMPERATURE]
2/3 C  CANNED PUMPKIN
1 C SOY MILK
1 Tbsp WHITE VINEGAR
1 tsp VANILLA
2 tsp GRATED ORANGE PEEL
 1 tsp GROUND CINNAMON
4 C ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
1 tsp BAKING SODA
 
TO MAKE THE CAKE

Preheat oven to 350 and oil and flour  four 8 " round cake pans. combine  the sugar and butter in a large bowl with a wooden spoon till creamy.stir in soy milk ,vinegar,vanilla,orange peel, and cinnamon.
   Combine the flour,baking powder and baking soda in a separate bowl.add to the pumpkin mixture and stir till smooth.
pour evenly into prepared pans bake for 28 minutes.

Pumpkin cream [ makes 3 trifle layers]

1 1/2c silken tofu,well drained
1 c canned pumpkin
1 c soy cream cheese
2/3 c granulated sugar
2 tsp ground cinnamon
2 tsp vanilla

To make cream
Combine all ingredients in blender until smooth  and chill.

 
Pumpkin custard [makes 1 trifle layer]

2 TB cornstarch
1 c soymilk
 1/3 c canned pumpkin
1/3 c brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp grated orange rind
 
To make custard

place cornstarch in a medium  saucepan .whisk in 1/4 c of the soymilk and cook  on medium heat ,whisking constantly for 2 to 4 minutes until smooth and thick.do not let mixture come to a boil. whisk in the remaining soymilk and the remaining ingredients and cook until mixture thickens about 10 minutes .refrigerate for 3 to 6 hours,before assembling the trifle.


Cran-razz Relish [ makes 3 trifle layers]

2/3 c fresh or frozen cranberries
1/4 c sugar
2 tsp grated orange peel
2/3 c raspberry preserves

To make relish

combine the cranberries,sugar,and orange peel in blender and process until chunky.stir in preserves


 Walnut topping [makes 1 trifle layer]

1/3 c chopped walnuts
2 tbsp brown sugar
2 tbsp vegan butter
1/2 tsp ground cinnamon

To make topping

combine all ingredients in a small sauce pan  ,cook on low heat ,stirring constantly for 1or 2 minutes.until sugar and vegan butter is melted tranferr to a small bowl and let cool



To assemble the trifle

layer the cake and fillings in an 8 " trifle bowl for the total  of 12 layers starting from bottom of trifle as follows:

layer 1 [bottom] pumpkin cake
layer 2 pumpkin cream
layer 3 pumpkin cake
layer 4 cran-razz relish
layer 5 pumpkin cream
layer 6 pumpkin cake
layer 7 cran-razz relish
layer 8 pumpkin custard
layer 9 pumpkin cake
layer 10 cran-razz relish
layer 11 pumpkin cream
layer 12 [top] walnut topping

NOW!!!!!!!      THAT IS WHAT YOU CALL WHIPPING  UP                      SOME   " PUMPKIN -FIED"   DESSERT!!!!!!!!