Pumpkin Praline Trifle

10 Dec

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.


Yes, I know it’s to the side. We’re having some technical difficulties that will be resolved soon.

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

mascarpone cream

  • 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


For praline:
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.

For 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).

One Response to “Pumpkin Praline Trifle”


  1. Five for Friday: Fall Recipes | Cooking Up Kefi - November 21, 2014

    […] Pumpkin Praline Trifle — be the hero of your Thanksgiving this year. […]

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