Butterscotch Pumpkin Trifle

With Labor Day behind us, it’s time to celebrate the season and savor the flavors of fall harvest. Perhaps the most beloved of all of autumn’s treasures is the pumpkin. It evokes a feeling of warmth, comfort and nostalgia. Fun Trivia: Did you know that Chicago researchers have rated “pumpkin pie” as #9 on the top 10 list of aphrodisiacs?  It’s time to think outside the crust, however. The love of pumpkin goes way beyond pumpkin pie. Retailers anxiously await the seasonal introduction of pumpkin spice coffee, pumpkin donuts and pumpkin ale, to name a few. There’s even a pumpkin flavored vodka. So, it’s my turn to pay homage to this revered orb. And what better way to do that than to create something as beautiful to look at, as it is to taste and smell, a delight for all your senses. This trifle combines pumpkin with butterscotch pudding and aromatic spices, layered with gingerbread, and light and airy whipped cream. What’s not to love about this dessert?

Trifles are impressive, yet stress-free to prepare. This recipe is no exception. Start by baking gingerbread in a prepared 9-inch baking dish. Make your own favorite gingerbread recipe, or save even more time by using a prepared mix. Cool on a wire rack. When cool, crumble in a large bowl. You’ll probably only need about 3/4 of the finished cake. Store the rest for snacking. Reserve 1/2 cup of the cake crumbs to garnish the top of the trifle.

 In another large bowl, combine milk, pumpkin, instant butterscotch pudding and spices. The original recipe called for only 2-1/2 cups of milk, which I felt was too dense for pudding. I increased the milk to 3-1/2 to 4 cups, for a creamier texture. Beat together ingredients until smooth.

Next, prepare the whipped cream. I usually refrigerate my bowl and beater attachments (or whip attachment for a stand mixer) for about 15 minutes before whipping the cream. Start beating your cream slowly, not on a high setting. As the cream starts to thicken, increase the speed of the mixer. Continue beating until you get a soft peak; the peak should bend over at the top when you lift the beater attachment(s). Add vanilla and sugar and beat again to combine. You want the peaks stiff enough to stand on their own; but do not overbeat.

Assemble Trifle: Sprinkle 1/3 of gingerbread cake crumbs in trifle bowl. Top with 1/2 of the pumpkin/pudding mixture. Sprinkle next 1/3 of gingerbread crumbs over pudding. Spread 1/2 of the whipped cream over crumbs. Top with last 1/3 of gingerbread crumbs. Spread with remaining pumpkin/pudding mixture and top off with last 1/2 of whipped cream. Garnish top of trifle with reserved 1/2 cup of gingerbread crumbs, around outer edges. Top with cherries, if desired.

Chill for at least 2 hours before serving. Cover and refrigerate any leftovers.

This is probably one of my most requested desserts and is absolutely perfect for holiday entertaining.

BUTTERSCOTCH PUMPKIN TRIFLE
Source: Originally published in Taste of Home in 1993
Posted by: www.meldingmagic.com


INGREDIENTS:

• 1 package gingerbread, prepared according to package directions, cooled
• 3-1/2 to 4 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 (add more if grinding fresh nutmeg)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon  ground allspice
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• Maraschino cherries, optional

             
DIRECTIONS:

1. Crumble prepared gingerbread (I usually use about 3/4 of the gingerbread cake for this recipe). Set
    aside 1/2 cup of cake crumbs for topping. Divide remaining crumbs into three portions; sprinkle one
    portion into a trifle bowl or 3-qt. serving bowl.
2. Prepare Pudding Mixture: In a large mixing bowl, combine the milk, pumpkin, pudding mixes and
    spices. Add enough milk to make extra creamy.  Beat until smooth.
3. Prepare Whipped Cream:  In a small mixing bowl, beat cream until stiff peaks form; add vanilla and
    sugar and beat again.
4. Assemble Trifle: Sprinkle one third of gingerbread cake crumbs in a trifle bowl or 3-qt. serving bowl.
    Top with 1/2 of pudding mix. Sprinkle second third of gingerbread crumbs over pudding. Spread half
    of whipped cream over crumbs. Top with last third of gingerbread crumbs. Top with the remaining
    pumpkin mixture and whipped cream. Sprinkle the reserved 1/2 cup crumbs around the edge of bowl.
    Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Servings: 12
Preparation Time: 20 minutes