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Caramelized Pumpkin Trifle
© Victor Shraeger

Caramelized Pumpkin Trifle

  • SERVINGS: 8
  • MAKE-AHEAD
  1. 1/2 cup sugar
  2. 3 tablespoons cornstarch
  3. 1/8 teaspoon salt
  4. 2 cups half-and-half
  5. 1 teaspoon cinnamon
  6. 1 tablespoon pure vanilla extract
  7. Pumpkin Bread or one 1 1/2 -pound loaf of gingerbread, sliced 1/4 inch thick
  8. Candied Pumpkin
  9. Softly whipped cream, for garnish
  10. 2 tablespoons finely chopped candied ginger, for garnish
  11. Mint sprigs, for garnish
  1. In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup of the half-and-half. In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil. Remove from the heat and stir for 1 minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.
  2. Arrange one-third of the Pumpkin Bread slices in a large glass bowl, overlapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.
Make Ahead The pudding can be refrigerated overnight.
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