PUMPKIN PRALINE TRIFLE

Pumpkin Praline Trifle image

Make and share this Pumpkin Praline Trifle recipe from Food.com.

Provided by Little Suzy Homemak

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 21

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Ingredients

nonstick vegetable oil cooking spray
1 cup packed golden brown sugar
1/2 cup sugar
1/3 cup half-and-half
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 2/3 cups pecan halves (about 6 ounces)
2 cups chilled heavy whipping cream
8 ounces chilled mascarpone cheese
1/4 cup sugar
1 teaspoon vanilla extract
15 ounces pumpkin puree
1/2 cup packed golden brown sugar
1/4 cup whipping cream
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
4 1/2 ounces soft ladyfingers
4 1/2 tablespoons dark rum, divided

Steps:

Praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4-inch pieces.
For the Mascarpone Cream: Using and electric mixer, beat all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for the pumpkin filling.
For the Filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
Spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). Place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over.
Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over.
Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight.
Can be made 2 days ahead. Keep chilled.
Uncover trifle. Sprinkle 1 cup praline decoratively over top.

Nutrition Facts : Calories 450.5, Fat 29.7, SaturatedFat 12.9, Cholesterol 106.5, Sodium 140.2, Carbohydrate 42.6, Fiber 1.7, Sugar 33.9, Protein 3.9