Simple Pumpkin Cream with Chocolate Caramel CrumblePublished on October 17, 2013

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  • Photo by: Mark Holleron

  • Two: stir pumpkin puree into cheese

  • One: spread crumble onto parchment-lined sheets

  • Three: assemble into serving dishes

The seasonal flavours of pumpkin capture the essence of fall cooking! A simple recipe for a no-bake chocolate crumble, enrobed in a creamy pumpkin filling, blends in sweet, smooth and soft mascarpone cheese without using eggs to offer a new twist on the traditional taste.

Prep time: 20 minutes

FREEZER time: 20 minutes

Serves: 4-6

Chocolate Crumble:

225 g (1 cup) dark chocolate

12 graham crackers, broken into pieces

(about 1-1/2 cup/375 ml)

1/4 cup (50 mL) SKOR bits

Pumpkin Cream:

225 g mascarpone cheese

1 cup (250 ml) canned pumpkin purée

3 tbsp (45 ml) pure maple syrup

1 tsp (5 ml) ground cinnamon

3/4 tsp (3.75 ml) ground nutmeg

Pinch of ground cloves and allspice

1/4 cup (50 ml) SKOR bits

In medium bowl, melt chocolate in microwave and stir in broken graham crackers; spread onto parchment-lined baking sheet, sprinkle with 1/4 cup (50 ml) SKOR bits and freeze or refrigerate until hardened (about 20 minutes in freezer). Remove from freezer and chop into small pieces.

In large bowl combine cheese, pumpkin, maple syrup and spices until light and fluffy, about 2 minutes. Just before assembly, stir in half of the crumble mixture and 1/4 cup

(50 ml) SKOR bits.

Assembly: 

In stemless martini glass, spoon 1/4 cup (50 ml) cream mixture and sprinkle with desired amount of  reserved crumble, taking care to press along outside of glass. Top with 2 tbsp (30 ml) cream mixture and then additional crumble topping. 

Garnish with cranberry & mint leaf. 

Korey's Tip

Tip: Use your favourite shortbread cookie in place of the graham cracker. 




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