Pumpkin trifle is a fabulous dessert and can be made many ways. Take your choice of fillings or cake and come up with your own delious concoction.
1 loaf of pumpkin bread (bought or homemade about 6″ x 3″)
8 oz room temperature cream cheese
1 c pumpkin pie filling
1/2 t fresh ginger or ginger powder
3/4 T cinnamon
1/4 t nutmeg, ground cloves and allspice
2 T maple syrup
2 T brown sugar
Brown Sugar Whipped Cream
1 c cold heavy cream
2 T brown sugar
1/2 t vanilla extract
Bourbon for brushing (about 2 T)
1/3 c glazed pecans
1/3 c toffee chips or crushed English toffee
Salted Caramel Sauce (optional)
Begin by choosing your trifle dish. Do you want glasses or a large glass bowl?
Cut the pumpkin bread into 1″ slices. Cut the slices into 1″ strips. If you are using a large bowl you may just want to use the bread cut into cubes.
Make the pumpkin pie layer by adding the cream cheese and pumpkin pie filling to a large bowl. Using a handhels mixer, blend the cream cheese and filling until there are no lumps. Stir in the pupmkin pie seasonings and the brown sugar and maple syrup to sweeten.
Make the whipped cream in a medium bowl. If it is chilled so much the better. Whip the cream until soft peaks form, then stir in the brown sugar and vanilla and beat until the cream is somewhat stiff. Don’t overbeat.
Place a dollop of the heavy cream in the bottom of your serving dish. Add a lyer of pumpkin bread. Brush with bourbon if using. Dollop on a layer of the pumpkin filling. Sprinkle with pecans.
Do this again except use the heavy cream and toffee.
The third layer is more pumpkin bread brushed with bourbon, topped with pumpkin and whipped cream, sprinkle on more pecans and toffee and drizzle with caramel sauce.
This recipe serves 4 but you will have some pumpkin bread leftover and some pumpkin filling. Of course, this depends on how thick you want your layers.
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