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Light Spiced Pear & Pumpkin Trifle Cups: Easy Fall Dessert

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These Light Spiced Pear and Pumpkin Trifle Cups are the kind of dessert that makes you feel like you’re getting away with something. They taste rich and decadent but are surprisingly light and packed with wholesome ingredients.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Greek yogurt (plain, full-fat or 2%)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 2 ripe but firm pears (Bosc or Bartlett)
  • 1 tablespoon coconut oil or butter, melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup Greek yogurt (plain, full-fat)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed graham crackers or digestive biscuits
  • 1 tablespoon coconut oil or butter, melted
  • 1 tablespoon maple syrup
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Prepare the pears: Wash and dry your pears. Cut them in half lengthwise, remove the core and seeds, then slice them into 1/2-inch thick wedges. Leave the skin on. In a small bowl, whisk together the melted coconut oil, maple syrup, cinnamon, and ginger. Toss the pear wedges in this mixture until evenly coated. Spread them in a single layer on your prepared baking sheet.
  3. Roast the pears: Place the baking sheet in the oven and roast for 15 to 20 minutes, flipping the wedges halfway through. They are done when tender and slightly caramelized around the edges. Remove from the oven and let them cool completely on the baking sheet.
  4. Make the spiced pumpkin layer: While the pears are roasting, combine the pumpkin puree, Greek yogurt, maple syrup, vanilla extract, cinnamon, cardamom, nutmeg, and salt in a medium mixing bowl. Whisk until smooth and well combined. Taste and adjust sweetness or spices to your liking. Set aside.
  5. Prepare the yogurt cream: In a small bowl, mix together the Greek yogurt, maple syrup, and vanilla extract. Stir until smooth. Set aside in the fridge.
  6. Make the crunchy topping: In another small bowl, combine the crushed graham crackers, melted coconut oil, maple syrup, and a pinch of cinnamon. Stir until the crumbs are evenly moistened. The mixture should be clumpy, not wet.
  7. Toast the topping (optional but recommended): Spread the crumb mixture on a small baking sheet and toast in the oven at 350°F (175°C) for 5 to 7 minutes, until golden and fragrant. Let it cool completely before using.
  8. Assemble the trifle cups: Grab your glasses or jars. Start with a spoonful of the spiced pumpkin layer—about 2 tablespoons per cup. Spread it evenly at the bottom. Next, add a layer of roasted pear wedges, pressing them down gently. Then add a layer of the yogurt cream—about 1 to 2 tablespoons. Repeat the layers: another spoonful of pumpkin, more pears, and another layer of yogurt cream. Finish with a generous sprinkle of the crunchy topping on top.
  9. Chill before serving: Place the assembled trifle cups in the fridge for at least 30 minutes before serving. This helps the layers set and the flavors meld together.

Notes

Don’t skip roasting the pears—it concentrates their natural sugars. Watch your yogurt thickness; if runny, strain it first. Toast spices for extra flavor. Layer strategically: pumpkin first, yogurt cream in the middle, crunchy topping on top. These are even better the next day. Store assembled cups (without topping) in the fridge for up to 3 days. Add topping just before serving.

Nutrition

Keywords: light dessert, fall dessert, pear, pumpkin, trifle cups, easy dessert, healthy dessert, Greek yogurt, roasted pears, spiced pumpkin

Find it online: https://evadinnerideas.com/light-spiced-pear-and-pumpkin-trifle-cups-easy-fall-dessert/