Caramelized Pumpkin Trifle

  • Servings: 8

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  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups half-and-half
  • 1 teaspoon cinnamon
  • 1 tablespoon pure vanilla extract
  • Pumpkin Bread or one 1 1/2 -pound loaf of gingerbread, sliced 1/4 inch thick
  • Candied Pumpkin
  • Softly whipped cream, for garnish
  • 2 tablespoons finely chopped candied ginger, for garnish
  • Mint sprigs, for garnish

How to make this recipe

  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.

Contributed By Photo © Victor Shraeger Published November 1998

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