Pumpkin Pie Layered Dessert

Ingredients for 6 servings:

• 250 g pumpkin flesh, e.g. butternut, Hokkaido or nutmeg pumpkin, diced
• 500 ml cream
• ½ tsp salt, for the water to cook the pumpkin
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• 1 packet of vanilla sugar
• 2 tbsp milk, cold
• 250 g oat biscuits, or any other biscuit type you like
• 90 g icing sugar, depending on how sweet you want the cream
• 1 tbsp sugar, for the cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

First, prepare the pumpkin puree. Add diced pumpkin flesh to lightly salted water and boil for about 15 minutes, or until the pumpkin is tender and cooked through. Then, drain the pumpkin, let it drain well, and puree it with a blender or immersion blender. Mix the pumpkin puree with the milk, powdered sugar, ground cinnamon, ground ginger, and vanilla sugar. If you like, you can use real vanilla seeds instead of the vanilla sugar. Cover and place it in the refrigerator, where it must cool completely before you can continue. In the meantime, you can crumble the oat biscuits. The best way to do this is to place them in a plastic bag and crush them with a rolling pin. The biscuit crumbs can be left a little coarser. Once the pumpkin puree is cold, whip the cream with a little sugar until stiff peaks form. Be careful not to overwhip the cream—otherwise, you’ll end up with butter instead of whipped cream. Then, carefully fold about a third of the cream into the cooled pumpkin cream. To make portioning a little easier, place the pumpkin cream and whipped cream in separate piping bags, or cut off a corner of a freezer bag. Alternatively, you can spread the cream with a spoon. Then layer it into dessert glasses. You can choose the order in which you do this. Covered, the dessert will keep in the refrigerator for up to 2 days. The longer it stands, the softer the cookie crumbs become, as they absorb the moisture from the pumpkin cream and cream. A quick tip: This dessert is very filling. If you’re serving it with coffee or tea instead of cake or tart, 150ml dessert glasses are ideal. However, if you’re serving it as dessert after a meal, for example, small glasses (like shot glasses) will also do. Otherwise it would probably be too heavy after a main meal.