I’m re-posting this for Foodie Friday since it’s almost Thanksgiving and this is a great fall dessert! Visit Gollum to see many more recipes and photos that will make your mouth water!
I found this great recipe in the Thanksgiving Special bon appetit November 2008. Bon appetit describes this dessert as a cross between a trifle and tiramisu. You should make the trifle at least one day ahead, 2 days preferably to let the flavors meld or as I say “moosh”.
The most time consuming part of the recipe is making the praline. The praline recipe yields enough to make 2 trifles. The creamy layers and pumpkin layers are very simple to make and the whole trifle once the praline is successfully completed is very easy to do.
Nonstick vegetable oil spray
1 cup packed golden brown sugar
1/2 cup sugar
1/3 cup half and half
1-1/2 tablespoon unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2/3 cups pecan halves (about 6 oz.) (I used pecan pieces because that’s what I had)
2 cups chilled heavy whipping cream
1 8 oz. container chilled mascarpone cheese (I found this at Trader Joe’s)
1/4 cup sugar
1 teaspoon vanilla extract
1 – 15 oz. can pure pumpkin
1/2 cup packed golden brown sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg (I used already ground)
1/4 tsp. ground allspice
1/4 tsp. salt
1-1/2 – 3 oz. packages of soft ladyfingers. (I bought a 4.75 oz. box of soft lady fingers at Trader Joe’s and it was enough for 1 trifle)
4-1/2 tablespoons of dark rum, divided
Praline/ Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium high heat, whisking to dissolve sugar. Reduce heat ot 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 F, 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.
Mascarpone Cream/ Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
Filling/ Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Spread 1/3 cup mascarpone cream over bottom of 8×5 inch trifle dish (12-14 cup capacity). Place layer of lady fingers over cream. Sprinkle 1-1/2 Tablespoons of 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 lady fingers. 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, lady fingers, rum, 1 cup pumpkin filling and 1/2 cup praline. Spread remaining mascarpone cream on top. Cover and chill overnight. DO AHEAD. Can be made 2 days ahead.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserving any remaining praline for another use)
My guests really enjoyed this trifle and I will make it again!
Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.
14 thoughts on “Pumpkin Praline Trifle ~”
What a GREAT!!! recipe for the holidays. Looks and sounds wonderful just right for the season.
This looks so delightful, but alas, I’ll have to wait to try it until I’m planning for a crowd! I may just have to consider having a party!
You got me at praline! Beautiful and scrumptious!
Glad to meet another pumpkin lover 😉 Your recipe sounds fantastic!
I am in Pumpkin Heaven with this recipe:)
Oh wow! I love pralines, so I know this would be soooo good, and it is also sooo pretty. Thanks for sharing this. laurie
Such a pretty dessert… looks delicious too!
This is a beauty and I LOVE that it only gets better with time! We have two Nov. birthdays as well as Thanksgiving, so I wiil opportunity to try it out! Thanks!
What a fantastic holiday twist on an old favorite. This sounds and looks delicious.
Oh, that looks so yummy!
This is not only delicious I am sure, but beautiful too. Making it ahead is the best when having a crowd.
This looks delicious and looks pretty. I think I might make this for Thanksgiving for something different. Thanks for sharing.
Great recipe. Easy to halve if having a smaller dinner party. I skipped making the praline. I bought pecan praline @ Trader Joe’s and choped it up, ready to use in the recipe.