EASY PUMPKIN CREAM TRIFLE
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
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 TOFFEE TRIFLE
I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. -Jodie Jensen, Draper, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping., In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.
Nutrition Facts : Calories 553 calories, Fat 32g fat (17g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CARAMEL TRIFLE
Make and share this Pumpkin Caramel Trifle recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 375°F Coat 13x9-inch baking pan with no-stick spray.
- PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
- LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
- SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
Nutrition Facts : Calories 125.3, Fat 11.2, SaturatedFat 2.2, Cholesterol 24, Sodium 36.4, Carbohydrate 3.9, Fiber 0.7, Sugar 0.3, Protein 3.2
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Categories Milk/Cream Fruit Dessert Roast Thanksgiving Apple Pear Pumpkin Sherry Fall Chill Cinnamon Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For cinnamon pastry cream:
- Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
- For pumpkin-caramel sauce:
- Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- For roasted fruit:
- Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
- For assembly:
- Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
PUMPKIN CARAMEL TRIFLE
Provided by Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
- PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
- LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
- SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
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PUMPKIN PRALINE TRIFLE - DIARY OF A RECIPE COLLECTOR
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Reviews 2Estimated Reading Time 3 minsServings 8
- In a large bowl, beat cake mix, pumpkin, milk, oil, eggs, pumpkin pie spice, and cinnamon on low speed until mixed and then increase speed to medium and beat for 2 minutes. Pour into 13 x 9 pan and bake for 25 minutes or until center is set and toothpick comes out clean. Allow cake to completely cool.
- In a medium bowl, stir to combine pecans, brown sugar, and heavy cream. Spray a sheet pan with cooking spray. Spread pecans onto pan. Bake for 20 minutes or until coating is dry. Remove from oven to cool.
PUMPKIN MOUSSE TRIFLE WITH SALTED CARAMEL WHIPPED CREAM ...
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Servings 10Estimated Reading Time 4 mins
- Add caramel syrup and salt and continue to whip until stiff peaks. Remove whipped cream to a separate bowl.
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3.3/5 (17)Total Time 4 hrs 15 minsCategory DessertsCalories 507 per serving
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From melissassouthernstylekitchen.com
5/5 (10)Calories 391 per servingCategory Dessert
- Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet in a single layer. Toast for 6-8 minutes. Set aside 1/4 cup to garnish the top. Cool.
- Meanwhile, prepare the cake per the package directions using the amount of eggs, oil and water called for on the box. Bake according to directions in a 13x9-inch baking pan. After baking cool completely then cut into 1-inch cubes.
- In a large mixing bowl using an electric mixer, beat together the cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla. Whip for 2 minutes or until smooth, light and fluffy. Fold in one 8-oz whipped topping by hand.
- To assemble, layer 1/3 cubed cake in the bottom of a large trifle bowl. Drizzle with 1/3 caramel sauce and sprinkle with 1/3 pecans. Top with 1/2 pumpkin cheesecake filling.
PUMPKIN-CHEESECAKE TRIFLE - A CLASSIC TWIST
From aclassictwist.com
5/5 (1)Estimated Reading Time 2 minsServings 8Total Time 30 mins
- In a large bowl, combine the cream cheese and sugar. Beat on medium speed until creamy, about 2 minutes. Add the pumpkin, ¼ cup caramel, and spice to the mixture. Continue beating until light and fluffy.
- In another bowl, whip the heavy cream until soft peaks form. Beat in 2 to 3 tablespoons caramel sauce. Fold half of the whipped cream into the cream cheese mixture. Save the rest for topping.
- Line 4 ramekins with a layer of the pound cake. Spoon a layer of the pumpkin cream cheese mixture over the cake layer. Repeat the layers ending with the cream cheese mixture.
EASY PUMPKIN SPICE TRIFLE - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
Servings 24Total Time 45 minsEstimated Reading Time 2 minsCalories 178 per serving
- In a large mixing bowl, beat the cream cheese, pumpkin, sugar and pumpkin spice with an electric mixer until thoroughly combined. Gently stir in one tub of whipped topping. Set aside.
- In a trifle bowl, layer one-fourth of the cake crumbs. Top with half of the pumpkin cheesecake mixture. Add another cake crumb layer. Top with the remaining tub of whipped topping. Add the more cake crumbs. Top with the remaining pumpkin cheesecake mixture. Add the remaining cake crumbs.
PUMPKIN CHEESECAKE TRIFLE - GLORIOUS TREATS
From glorioustreats.com
Reviews 9Category DessertServings 8Total Time 55 mins
- Add a thin layer of crumble to the bottom of each dish, then add a layer of pumpkin filling, then whipped cream. Repeat (crumble, pumpkin, whipped cream). Garnish with a bit of additional crumble.
MINI PUMPKIN TRIFLE RECIPE - PUMPKIN DESSERTS - COOKING ...
From cookingjourneyblog.com
Ratings 4Calories 673 per servingCategory Dessert
- Layer a small tray with parchment paper. Put pumpkin seeds on parchment paper in one layer, 1 inch one from another. Don’t make it too smooth.
- In a heavy bottom clean small pot put sugar and water. Put the glass lid on a pot. Heat on a low, wait until sugar starts to change color to golden (no mixing needed). Watch it like a hawk, it may take up to 15 minutes.
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- Remove the wrappers and frosting from the Pumpkin Spice Miini Cupcakes (set aside the frosting to use in another recipe if desired).
- In a large bowl, whip together softened cream cheese, sweeten condensed milk and thawed whipped topping until smooth.
- In a plastic zipper back, break up pretzels into smaller pieces by hitting with an ice cream scooper or other hard utensil.
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