Tag Archives: Pumpkin Praline Trifle

Pumpkin Praline Trifle ~

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.

Praline

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)

Mascarpone Cream

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

Filling

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.

Pumpkin Praline Trifle

 

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.

Praline

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)

Mascarpone Cream

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

Filling

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 from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!

Fridays Fave Five

 

It’s that time again. Time to look back and remember some favorite things from this past week. The collage is not in order but here goes my 5.

1. On Saturday I woke up early to rain and thunder here in Southern California. When the sun was beginning to rise I stepped out of the condo and look what I saw. It was a fabulous sunrise and I’m thankful that I saw it.

2. On Sunday we drove South across L.A. to a Nifty Fifty Birthday party. On the way Dear and I stopped at Jerry’s Famous Deli in Woodland Hills to eat. I love that we have great Jewish Delicatessen’s here in Southern California.

3. It was fun to see old family and family friends. My cousin Tanya turned 50 and we attended a Birthday Dessert in her honor. The Families represented in the photo of the ladies have history together way back to Iran and Russia. It was great to talk and enjoy each other.

4. I popped into Goodwill this week (surprise, surprise) and I spotted this great blue and white creamer that was calling my name. I really like creamers and I like blue and white. This little pretty cost me $2.95.

5. I’m having an Fall Open House on Saturday. I decided to try a new dessert to serve. The recipe says to make it two days ahead so the flavors can moosh (they didn’t say moosh but you get the idea) I like how it turned out and I’ll post the recipe next week. There are lots of detail to type out. It’s a Pumpkin Praline Trifle. So if you live in Southern California you might want to pop on over on Saturday.

For more Fave Five’s visit Susanne at Living to Tell the Story.

Photobucket is holding all my photos from 2007-2015 hostage and demanding a ransom for me to access them. I’m slowly cleaning up many of my posts where PB have added ugly black and grey boxes where my photos used to be. So frustrating!