For Thanksgiving I put a twist on your traditional pumpkin pie and served a pumpkin trifle.While I do enjoy a good pumpkin pie, I'm always in search of new and innovative recipes - and let me tell you, this one delivered! What is a pumpkin trifle you ask? Well, think of it as a pumpkiny tiramisu meets bread pudding and marries a pumpkin mousse - yes, it's NUM!
For the photo, I made individual servings for Lobster and I, but for the actual big event I layered everything in a large trifle dish. Visually, it was a lovely presentation. Either way you serve it, your guests will be pleased.
Makes 12 to 14 servings
Found on What Megan's Making but recipe adapted from Williams Sonoma
- 2 pumpkin bread loaves
- 2 cups heavy cream
- 1 tsp. vanilla extract
- 1/4 cup sugar
- 1 10-oz jar pumpkin butter (Trader Joe's)
- 1/2 cup maple syrup
- 1/4 cup apple juice
- 1/4 cup water
In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla and sugar on medium-high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.
In a small saucepan over medium-high heat, combine the maple syrup, juice and water. Bring to a simmer and cook for 1 to 2 minutes. Remove from the heat.
To assemble the trifle, slice bread into 1/2 inch thick pieces - make sure not to cut them too thick or else the syrup will not be able to be absorbed in the bread and it will be too dense. Brush top part of bread with syrup mixture. Place 3 slices of the bread (syrup side down) in the bottom of a trifle bowl or deep soufflé dish, cutting the slices in half or into quarters as needed to form a single layer of bread. Using a pastry brush, brush the top part of bread with more of the maple syrup mixture and let it soak in. Using an offset spatula, spread 1 cup of the whipped cream mixture evenly over the bread. Repeat the layering process 3 to 4 times.
Make-Ahead Tips: Up to 2 day in advance, bake the pecan pumpkin quick bread and let cool, then wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and maple syrup mixture and refrigerate separately in airtight containers; The next day assemble the trifle and refrigerate for 24 hours. I'm sure 8 hours is just fine but I found it tasted best the longer it sat.