Pecan Pumpkin Butter Trifle

By mangia_g2

This can be made one day in advance. Bake the pumpkin bread, cool, wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and refrigerate in airtight container. On Thanksgiving morning, assemble the trifle and refrigerate until serving time.

Ingredients

• Pumpkin bread:
• Prepare your favorite recipe.
• Whipped cream:
• 2 cups heavy cream
• 1 tsp vanilla
• 1/4 cup sugar
• 1 cup pecan pumpkin butter (available at Williams Sonoma)
• Maple syrup:
• 1/2 pure maple syrup
• 1/4 cup brandy (optional)
• 1/4 cup water (optional)
• 1/2 cup pecan halves, toasted

Details

Servings 12

Preparation

Step 1

Prepare pumpkin bread. Once cool, cut into 15 1/2" slices. Wrap and set aside.

Beat together cream, vanilla and sugar with whisk attachment on medium-high speed until stiff peaks form (about 2-3 minutes.) Using a rubber spatula, fold in pecan pumpkin butter. Refrigerate until ready to use.

In small saucepan over low heat, combine maple syrup, brandy and water. (I usually just use 1/4 cup syrup so there won't be so much liquid left over.) Cook for 1-2 minutes. Remove from heat.

To assemble trifle:
Place 3 slices of bread in bottom of trifle bowl. May need to break in half or quarters to fit. Using a pastry brush, brush bread with syrup mixture. Be generous. Using an offset spatula, spread 3/4 to 1 cup whipped cream evenly over the bread. Repeat this process 3 -4 times. Garnish with pecan halves.