The greatest thing about Thanksgiving for me isn't the food leftovers but rather the recipe leftovers! I've had recipe posts for over a week gleaned from a days worth of cooking! Often I come home from work and try to come up with some new blog recipe and then after eating it for dinner or dessert I put it up on the blog. Thanksgiving has given me many recipes to be thankful for! Hopefully Hanukkah is as bountiful for recipe creation (can someone say superfood latkes & a new raw donut recipe...with jelly!)! I digress, tonight I'm sharing the recipe that I made with the leftover pumpkin pulp from the Pumpkin Cheesecake. Having had two meal invitations that day it worked well to have two related desserts. If I had really been multitasking I would have made a double batch of the topping for the cheesecake and used some of it in the trifle. Instead I created a lighter cream that features Jarrah Bee Pollen. 
Pumpkin Pear Trifle with Jarrah Creme Crumble: 2 cups packed pumpkin pulp (leftover from juicing) 1/3 cup Cocopura Coconut Oil 1/3 raw honey or other liquid sweetener 1/4 cup Coconut Flour 1 tsp. Vanilla Powder 1 tsp. cinnamon pinch of salt 1/2 cup Pecan pieces Combine all ingredients except pecans in a food processor, process until well-combined. Add pecans and pulse until well combined. Take mixture and crumble it onto a teflex sheet. Dough should be around bite sized pieces. Dry in dehydrator until quite dry, soe moistness is the middle is nice but the outside should be dry. This will take between 6 and 12 hours. Jarrah Creme 1 1/2 cup coconut milk (made from thai young coconuts or Coconut Flakes) 1/4 cup raw honey or other liquid sweetener 1 lemon, juiced 1 cup macadamia nuts 1/2 tbs Vanilla Powder 1/2 cup Coconut Oil 2 tbs. Jarrah Bee Polle pinch mineral rich salt Add all ingredients into a high-speed blender and blend until smooth. Allow to set in freezer while you assemble the rest of the trifle. Assembly 6 extremely ripe D'Anjou pears; peeled, quartered & sliced 1 lemon, juiced 1/2 tbs. Vanilla Powder Pumpkin crumble Jarrah Creme Combine pear slices, lemon juice and vanilla powder and toss gently in a bowl. In a small trifle bowl place 1/2 of the pear mixture along the bottom. Add half of the pumpkin mixture next and then half of the creme. Repeat this order with the remaining ingredients. Allow the mixture to sit for a few hours in the refrigerator at least for the layers to settle together. 
Wednesdays Blog: Mushroom & Pecan Stuffed Chard Rolls
Pumpkin Pear Trifle with Jarrah Creme Crumble: 2 cups packed pumpkin pulp (leftover from juicing) 1/3 cup Cocopura Coconut Oil 1/3 raw honey or other liquid sweetener 1/4 cup Coconut Flour 1 tsp. Vanilla Powder 1 tsp. cinnamon pinch of salt 1/2 cup Pecan pieces Combine all ingredients except pecans in a food processor, process until well-combined. Add pecans and pulse until well combined. Take mixture and crumble it onto a teflex sheet. Dough should be around bite sized pieces. Dry in dehydrator until quite dry, soe moistness is the middle is nice but the outside should be dry. This will take between 6 and 12 hours. Jarrah Creme 1 1/2 cup coconut milk (made from thai young coconuts or Coconut Flakes) 1/4 cup raw honey or other liquid sweetener 1 lemon, juiced 1 cup macadamia nuts 1/2 tbs Vanilla Powder 1/2 cup Coconut Oil 2 tbs. Jarrah Bee Polle pinch mineral rich salt Add all ingredients into a high-speed blender and blend until smooth. Allow to set in freezer while you assemble the rest of the trifle. Assembly 6 extremely ripe D'Anjou pears; peeled, quartered & sliced 1 lemon, juiced 1/2 tbs. Vanilla Powder Pumpkin crumble Jarrah Creme Combine pear slices, lemon juice and vanilla powder and toss gently in a bowl. In a small trifle bowl place 1/2 of the pear mixture along the bottom. Add half of the pumpkin mixture next and then half of the creme. Repeat this order with the remaining ingredients. Allow the mixture to sit for a few hours in the refrigerator at least for the layers to settle together. Wednesdays Blog: Mushroom & Pecan Stuffed Chard Rolls