Pumpkin Praline Trifle
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup sugar
- 1/4 cup heavy whipping cream
- nonstick vegetable oil spray
- 1/3 cup half and half
- 1 1/2 tablespoons unsalted butter
- 1 cup (packed) golden brown sugar
- 1/2 cup (packed) golden brown sugar
- Carbohydrate 53 g(18%)
- Cholesterol 112 mg(37%)
- Fat 39 g(60%)
- Fiber 3 g(11%)
- Protein 5 g(10%)
- Saturated Fat 17 g(84%)
- Sodium 211 mg(9%)
- Calories 578
PreparationFor 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 8x5-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). An Italian cream cheese; sold at many supermarkets and at Italian markets. ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
PreparationFor 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 8x5-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). An Italian cream cheese; sold at many supermarkets and at Italian markets. ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.
