Pumpkin Praline Trifle

Photo by Kerry J.
Adapted from bakersroyale.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bakersroyale.com

Ingredients

  • Pumpkin Pudding:

  • 1/3

    cup cornstarch

  • 1/2

    cup granulated sugar

  • 1/2

    teaspoon cinnamon

  • 1/8

    teaspoon nutmeg

  • 1/8

    teaspoon cloves

  • Pinch of salt

  • 3

    cups cold whole milk

  • 3/4

    cups pumpkin pie filling

  • 1

    tablespoon vanilla extract

  • Vanilla Pudding:

  • 1/3

    cup plus 1 tablespoon cornstarch

  • 1/2

    cup granulated sugar

  • Pinch of salt

  • 3

    cups cold whole milk

  • 2

    tablespoon vanilla extract

  • Praline Crumble:

  • 1/2

    cups toffee bits

  • 1/2

    cups granola

Directions

Pumpkin Pudding: Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add vanilla and stir to combine. Vanilla Pudding: Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine. Praline Crumble: Place toffee bits and granola in a bowl and mix to combine. Assembly: Fill pastry bags with each flavor of pudding. Pipe a pumpkin layer onto bottom of glass. Sprinkle praline mixture on top pumpkin layer. Pipe vanilla pudding on top of granola and praline layer. Continue layering by repeating steps 2-4.

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