Pumpkin-Dulce De Leche Trifle with Toasted Pecans
A great alternative to pie for Thanksgiving! You can make it in a large 4-quart trifle dish, or individual glasses. Make it a few hours in advance and store in the fridge until you’re ready to serve dessert. Inspired by one of my favorite recipes from Food & Wine magazine. Made quick with some of my favorite shortcut ingredients:
- GOYA dulce de leche
- HEB Pumpkin bread (Can replace with your favorite store-bought loaf, box mix or made-from-scratch recipe. You will need one 9-by-5-inch loaf.)
Ingredients
- 15 ounces Pumpkin Puree 1 can
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 pinch of freshly grated nutmeg
- 1 ½ cups mascarpone cheese
- 2 ½ cups heavy cream
- One 9-by-5-inch loaf pumpkin bread cut into 1-inch cubes, let cool completely if freshly baked
- 1 ½ cups pecan halves toasted and chopped
- GOYA Dulce de Leche for drizzling
Instructions
- In a large bowl, whisk the pumpkin puree with the brown sugar, granulated sugar, ginger, cinnamon, salt and nutmeg. Add the mascarpone and 1½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
- In a 4-quart trifle dish, make three layers of bread cubes, pecans and pumpkin cream, reserving some pecans for garnish. Refrigerate until you’re ready to serve (up to 6 hours).
- When you’re ready to serve, remove the trifle from the refrigerator. In a large bowl and using an electric mixer, beat the remaining 1 cup of cream until soft peaks form. Dollop the whipped cream over the trifle. Drizzle with GOYA dulce de leche and garnish with the reserved chopped pecans.
Notes
MAKE AHEAD The trifle can be prepared through step 2 and refrigerated overnight.
Inspired by one of my favorite recipes from Food & Wine magazine.
You can purchase GOYA dulce de leche at your local H-E-B or online at Amazon.
Tried this recipe?Let us know how it was!
