Pumpkin Praline Trifle
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
12
ingredients
-
For the Praline
- nonstick vegetable oil cooking spray
- 1 cup packed golden brown sugar
- 1⁄2 cup sugar
- 1⁄3 cup half-and-half
- 1 1⁄2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 2⁄3 cups pecan halves (about 6 ounces)
-
For the Mascarpone Cream
- 2 cups chilled heavy whipping cream
- 8 ounces chilled mascarpone cheese
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
-
Filling
- 15 ounces pumpkin puree
- 1⁄2 cup packed golden brown sugar
- 1⁄4 cup whipping cream
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 4 1⁄2 ounces soft ladyfingers
- 4 1⁄2 tablespoons dark rum, divided
directions
- Praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4-inch pieces.
- For the Mascarpone Cream: Using and electric mixer, beat all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for the pumpkin filling.
- For the Filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
- Spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). Place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over.
- Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over.
- Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight.
- Can be made 2 days ahead. Keep chilled.
- Uncover trifle. Sprinkle 1 cup praline decoratively over top.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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