Pumpkin Trifle Recipe
|September 26, 2012||Posted by bett4293 under Food, holidays, Parties|
Three delicious alternating layers visible from the tall glass sides, a trifle certainly makes a statement and a nice display. This pumpkin trifle recipe is certain to wow your guests.
The first layer is a pumpkin pound cake made in a bundt pan. I like Taste of Home’s recipe which you can find here. The only change I made was to use 2¼ tsp. of pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
The second layer is a whipped cream cheese.
The third layer is composed of candied pecans.
Whipped Cream Cheese Recipe (adapted from Martha Stewart’s red, white and blueberry trifle recipe).
¹/3 cup granulated sugar
1 bar (8 oz.) room temperature cream cheese
1 cup cold heavy cream
With an electric mixer, beat the sugar and cream cheese together until well blended. With the mixer on the medium setting, slowly pour in the heavy cream. Continue to beat until the mixture becomes lighter and fluffier. Be careful not to over beat it or it will become flat and dense. If you like a lot of cream cheese flavor, I would suggest doubling this recipe.
Candied Pecans Recipe (my recipe)
1 egg white
½ cup packed brown sugar
½ tsp. pure vanilla extract
¼ tsp. cinnamon
3 cups of pecan halves
Line a cookie sheet with wax paper. Coat the wax paper with butter or nonstick cooking spray. Preheat the oven to 250 degrees.
While waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff. Then stir in the brown sugar, vanilla, and cinnamon until just blended. Fold in the pecans until they are just coated.
Pour this mixture onto the lined cookie sheet. Bake at 250 degrees for 45 minutes. Toss the pecans every 15 minutes. When they are finished, let them cool completely before adding to the trifle.
How to assemble the trifle:
Using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of bite size cubes of the pumpkin pound cake. Next, pour in 1/2 of the whipped cream cheese mixture and spread to cover the pound cake. Then, layer in 1/2 of the candied pecans. Repeat those steps one more time. you may not use all of the cake. Keep refrigerated.
You can also assemble this recipe in shot glasses if you want to serve smaller portions.
I hope you enjoy this treat as much as my family and I do!