Brioche And Pumpkin Pudding Trifle Recipes

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EASY PUMPKIN CREAM TRIFLE



Easy Pumpkin Cream Trifle image

I won 3rd place in a cook-off with this very easy holiday recipe.

Provided by Stacey Lynch

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 20

Number Of Ingredients 12

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
½ cup water
½ cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
  • Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
  • Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
  • Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g

PUMPKIN TRIFLE



Pumpkin Trifle image

One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 10

2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional

Steps:

  • Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN BRIOCHE



Pumpkin Brioche image

This bread is so good and perfect for the holidays.

Provided by apurpleocean

Categories     Bread     Yeast Bread Recipes     Egg

Time 14h30m

Yield 10

Number Of Ingredients 14

1 (.25 ounce) package active dry yeast
1 pinch white sugar
3 tablespoons warm water
1 cup pumpkin puree
3 ¾ cups unbleached all-purpose flour, divided
½ cup packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
4 eggs
1 cup butter, cut into pieces
1 egg yolk
1 tablespoon milk

Steps:

  • Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
  • Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
  • Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 49.5 g, Cholesterol 143.8 mg, Fat 21.5 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 12.6 g, Sodium 456.4 mg, Sugar 11.9 g

PUMPKIN TRIFLE



Pumpkin Trifle image

This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF.

Provided by CoffeeB

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

14 1/2 ounces gingerbread cake mix
1 1/4 cups water
1 egg
4 cups milk
4 (1 ounce) packages sugar-free instant butterscotch pudding mix
15 ounces pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
12 ounces whipped topping

Steps:

  • Combine the cake mix, water, and egg in a bowl.
  • Mix and pour into a 8x8 pan.
  • Bake 350 degrees for 30-40 minute.
  • Cool 10 minutes.
  • Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
  • Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
  • Stir in pumpkin and the spices. Mix well.
  • In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
  • Repeat, ending with the whipped topping. Garnish with the crumbs.
  • Refridgerate.

Nutrition Facts : Calories 174.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 62.2, Sodium 102.8, Carbohydrate 12.1, Fiber 0.4, Sugar 3.5, Protein 5.4

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE



Pumpkin-Butterscotch Gingerbread Trifle image

There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri

Provided by Taste of Home

Categories     Desserts

Time 11h15m

Yield 16 servings.

Number Of Ingredients 9

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BROWNIE-PUMPKIN TRIFLE



Brownie-Pumpkin Trifle image

Spice up your holiday celebrations or autumn office potlucks with this simple and delectable Brownie-Pumpkin Trifle. With seasonal pumpkin spice pudding, real canned pumpkin and your favorite brownie mix, this chocolatey pumpkin trifle is the ultimate party dessert.

Provided by My Food and Family

Categories     Baking Ingredients

Time 2h11m

Yield 24 servings, 1/2 cup each

Number Of Ingredients 8

1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)
2 tsp. butter
1 cup pecan halves
2 Tbsp. brown sugar
1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1 cup cold milk
1 can (15 oz.) pumpkin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Prepare brownie batter and bake as directed on package for cake-like brownies; cool completely.
  • Meanwhile, melt butter in medium skillet on medium heat. Add nuts and sugar; cook and stir 4 to 6 min. or until sugar is melted and nuts are lightly toasted. Spread onto sheet of waxed paper; cool. While nuts are cooling, beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin; mix well. Stir in 2 cups COOL WHIP. Refrigerate until ready to use.
  • Cut brownies in 3/4-inch cubes. Layer half each of the brownies, pudding mixture and nuts in 2-1/2-qt. serving bowl; repeat layers of brownies and pudding mixture. Top with remaining COOL WHIP and nuts.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE & PUMPKIN TRIFLE



Chocolate & Pumpkin Trifle image

The Headless Horseman is a bit less terrifying and a lot more flavorful with layer upon layer of pumpkin pudding and chocolate cake stuffed inside his menacing grin.

Provided by Food.com

Categories     Dessert

Time 58m

Yield 12 serving(s)

Number Of Ingredients 10

1 (15 1/4 ounce) box chocolate cake mix
1 cup water
1/2 cup oil
3 eggs
2 cups milk
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
pumpkin, for serving
1 (8 ounce) container whipped topping

Steps:

  • Cake:.
  • Preheat oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Combine the cake mix, water, oil and eggs in a bowl. Mix and pour into prepared pan. Bake 350 degrees F for 34-38 minutes. When the cake is completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
  • Pudding:.
  • In a medium mixing bowl, whisk milk, and pudding for 2 minutes until slightly thickened. Let sit 2 minutes or until softly set. Stir in pumpkin and spice. Mix well.
  • Trifle Assembly:.
  • Clean and prepare your pumpkin with a large opening to create your bowl. If creating a carved pumpkin, tightly line the openings with plastic wrap to prevent spilling.
  • Layer 1/4 of the cake, 1/4 of the pudding and 1/4 of the whipped topping. Repeat until pumpkin is full, ending with the whipped topping. Garnish with the reserved crumbs.
  • NOTE: If using a large pumpkin as the serving vessel (similar to the one used in the recipe video) you may need to double or triple this recipe to fill your pumpkin completely.

Nutrition Facts : Calories 340.2, Fat 21.9, SaturatedFat 6.5, Cholesterol 67.4, Sodium 362.5, Carbohydrate 33.3, Fiber 1.1, Sugar 16, Protein 6

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