Now that I told you what I would have made if I were making all the Thanksgiving dishes, I’ll tell you what I actually made when I just had to make one dish.
A pumpkin. praline. trifle. (Superfluous punctuation very much necessary.)
This one comes to us from Bon Appetit November 2008. It takes about an hour to make if you reallly take your sweet time- the only tricky step came well after assembly, when I was attempting to take a half-way-okay picture after a long nightshift before an even longer Turkey Day drive. You can see I only made it to about a quarter-way-okay, but really: do I need photographic evidence to convince you that pumpkin, cookies, candied nuts, and cream make a delicious treat? I didn’t think so.
Pumpkin Praline Trifle
- Nonstick vegetable oil spray
- 1 c golden brown sugar, packed
- 1/2 c sugar
- 1/3 c half and half
- 1.5 TBS unsalted butter
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 6 oz pecans, chopped
- 2 cchilled heavy whipping cream
- 1 8-ounce container chilled mascarpone cheese*
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 can (15 oz) pure pumpkin
- 1/2 c golden brown sugar, packed
- 1/4 c heavy whipping cream
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- About 40 ladyfingers, or 1/2 a grocery store pound cake
- 4 1/2 TBS dark rum, divided
Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh 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°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.
For 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.
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-to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 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. Cover with another layer of ladyfingers. Sprinkle with 11/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).