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Simple Pumpkin Cream with Chocolate Caramel Crumble

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 uses sweet, smooth and soft mascarpone cheese without using eggs to offer a new twist on the traditional taste.

Chocolate Crumble:
225g (1 cup) dark chocolate
12 enerjive Skinny Crackers - Chocolate FIX, 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 puree
3 tbsp (45 mL) pure maple syrup
1 tsp (5 mL) ground Cinnamon
3/4 tsp (3.75 mL) ground nutmeg
Pinch: 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
Tip: use your favourite shortbread cookie in place of the Graham cracker.

Step one: spread crumble onto parchment-lined sheet.
Step 2: stir pumpkin puree into cheese.
Step 3: assemble into serving dishes.