Pumpkin Trifle
Pumpkin loaf with sweet and creamy pumpkin pudding and crunchy nuts.
Servings: 8
Ingredients
- Libby's® Pumpkin Bread Kit
- vanilla instant pudding
- 250 mL whip cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 3 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- 1 cup Libby's® 100% Pure Pumpkin
- candied nuts
For the Candied Nuts
- 8 oz pecans chopped
- 1 egg white
- ½ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Instructions
- Prepare your pumpkin bread according to the kit instructions and allow to cool.
- To make the candied nuts, whip the egg white, then stir in pecans. Combine ½ cup sugar, salt, and cinnamon, then add to nut mixture, and stir to evenly coat the nuts. Bake the nuts on a parchment lined baking sheet at 250 degrees for 1 hour, stirring even 15 mins. Allow to cool.
- Prepare the vanilla instant pudding according to package instructions.
- Whip the cream and add 1 tablespoon sugar and vanilla -set ½ cup aside to use as topping, the rest is for the mousse.
- To make the pumpkin mousse, mix the pumpkin puree, pumpkin spice, and maple syrup. Add the pudding mixture and stir to combine. Fold in the whipped cream.
- To assemble the trifles, cut the pumpkin loaf into cubes and fill the bottom ⅓ of a small dessert dish. Top with the pumpkin moose, to fill the next ⅓ of the dish.
- Garnish with a spoon of whipped cream, and sprinkle with candied nuts.
