Pumpkin-Maple Cream Trifle

By pcoates

Ingredients

• 2 Tablespoons butter
• 1 cup chopped walnuts
• 1/2 cup plus 6 Tablespoons pure maple syrup
• 1 box (14.4 ounces) whole graham crackers
• 1 package (3.4 ounce) cheesecake instant pudding and pie filling
• 1/2 cup milk
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 2 teaspoons ground cinnamon
• 1 container (12 ounces) frozen whipped topping, thawed

Details

Servings 24

Preparation

Step 1

Make the maple walnuts: combine butter and 3 Tablespoons maple syrup in a saucepan. Cook on medium heat until butter melts. Add walnuts and stir constantly about 5-7 minutes or until walnuts are evenly toasted. Place on parchment paper and allow to cool.


Break up graham crackers and place in a large mixing bowl.
Pour 1/2 cup of maple syrup into a microwave safe bowl and heat in the microwave for 60 seconds. Pour syrup over graham crackers and toss to evenly coat. Set aside.

In a medium mixing bowl, whisk together pudding mix and milk until well combined. Add pumpkin puree and cinnamon. Mix to combine. Fold in 2 cups of whipped topping until there are no more white streaks. Set aside.

In a small bowl, combine the remaining whipped topping and remaining 3 Tablespoons maple syrup and fold until well blended.
Fill a decorator bag with 2/3 cup of the maple cream and set aside.

Assemble trifle: place 1/3 graham crackers evenly in the bottom of a trifle bowl. Top graham cracker layer evenly with 1/2 the pumpkin filling. Top with 1/3 graham crackers. Top with remaining maple cream. Top with final 1/3 graham crackers. Top with remaining pumpkin filling. Break up maple walnuts. Decorate the top of the trifle with the decorator bag of maple cream and the maple walnuts.
Refrigerate trifle for 4 hours or overnight.
Serve and enjoy!