Preheat oven to 350. Grease bottoms &2 in up sides of 2 9x5 in loaf pans. In a large bowl stir together 3 cups sugar, the pumpkin oil, 2/3 cup water & the eggs until combined. In a med bowl whisk flour, baking soda, pumpkin pie spice, &1t salt. Stir pumpkin mixture. Spoon into prepared pans. Bake 1 hour . Let cool in pans. Remove from pans cool completely. Grease a baking sheet. Place pecans close together in single layer prepared sheet pan. In a small saucepan bring 3 T water & remaining 3/4 cup sugar to boiling, without stirring,. Over med. Cook, without stirring 6 min,. Brushing pan sides w water prevent crystals from forming. Pour over pecans. Let cool; break pieces. In a bowl beat heavy cream, sour cream, powered sugar, &bourbon w mixer on high stiff peaks form. Cut one loaf into 1 in cubes. In a large trifle dish make three layers of bread cubes, pecans, cream, & pomegranate seeds& caramel ice cream topping. Chill up to 8 hours.
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|Serving Size: 1 (962g)|
|Recipe Makes: 1|
|Calories from Fat: 2061 (67%)|
|Amt Per Serving||% DV|
|Total Fat 229g||305 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 162.6g|
|Polyunsanturated Fat 38.6g|
|Cholesterol 19.6mg||6 %|
|Sodium 6051.3mg||209 %|
|Potassium 766.9mg||20 %|
|Total Carbohydrate 248.9g||73 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 248.4g|
|Protein 16.4g||23 %|
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Calories per serving: 3059
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