Pumpkin Praline Trifle

Name: Pumpkin Praline Trifle
Prep time: 30 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 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); 2 cups chilled heavy whipping cream; 8 ounces chilled mascarpone cheese; 1/4 cup sugar; 1 teaspoon vanilla extract; 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

Submitted by Little Suzy Homemak

"From Bon Appetit in Nov 2008."

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Ready In:: 30mins
Ingredients:: 21
Serves:: 12

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

directions

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.
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.
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.
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.
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.
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.
Can be made 2 days ahead. Keep chilled.
Uncover trifle. Sprinkle 1 cup praline decoratively over top.

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RECIPE SUBMITTED BY

Little Suzy Homemak

I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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