Friday, November 25, 2011

Pumpkin Pecan Trifle

Thanksgiving was at our house this year. It was absolutely perfect in every way, I couldn't have asked for a better week of holiday vacation spent at home. My family loves desserts but for some reason we're not the biggest pie fans. I decided to experiment with a trifle this year. We didn't have a trifle bowl, so our presentation wasn't as breathtaking as the photo that caught my eye on the William Sonoma website where I got the recipe, but it was beautiful and oh so tasty nonetheless. Try it, it's heavenly.


  • 1 package spiced pecan pumpkin quick bread
    mix (I made homemade pumpkin bread!! Better than a box for sure.)
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1/4 cup sugar
  • 1 cup pecan pumpkin butter
  • 1/2 cup maple syrup
  • 1 cup pecan halves, toasted


Prepare the quick bread batter and bake according to the package instructions. Let cool completely. Cut the bread into 15 slices, each 1/2 inch thick. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla and sugar on medium-high speed until stiff peaks form, 2 to 3 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the pecan pumpkin butter. Refrigerate until ready to use.

In a small saucepan over medium-high heat, combine the maple syrup, brandy and water. Bring to a simmer and cook for 1 to 2 minutes. Remove from the heat.

To assemble the trifle, place 3 slices of the quick bread in the bottom of a trifle bowl or deep soufflé dish, cutting the slices in half or into quarters as needed to form a single layer of bread. Using a pastry brush, brush the bread with some of the maple syrup mixture and let it soak in. Using an offset spatula, spread 3/4 to 1 cup of the whipped cream mixture evenly over the bread. Repeat the layering process 3 to 4 times. Garnish the trifle with the pecan halves. Serves 12 to 14.

Make-Ahead Tips: Up to 1 day in advance, bake the pecan pumpkin quick bread and let cool, then wrap with plastic wrap and store at room temperature. Prepare the pumpkin butter whipped cream and maple syrup mixture and refrigerate separately in airtight containers; be sure to rewarm the syrup mixture before using. On Thanksgiving morning, assemble the trifle and refrigerate until serving time.
Williams-Sonoma Kitchen.

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