Pumpkin Praline Trifle Recipe

Name: Pumpkin Praline Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Can be made 2 days ahead. Keep chilled.
8
Uncover trifle. Sprinkle 1 cup praline decoratively over top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Praline, nonstick vegetable oil cooking spray, 1 cup packed golden brown sugar, 1/2 cup sugar, and more.

Yes, Pumpkin Praline Trifle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Praline Trifle

How did you like this recipe?

Frequently Asked Questions