Centerpiece desert, which is a cross between a trifle and a tiramisu.

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INGREDIENTS

1 PRALINE
Non-stick vegetable spray
1 cup (packed) light brown sugar
1/2 cup Sugar
1/3 cup half and half
1 1/2 tblsp unsalted butter
1 tsp vanilla extract
1/4 tsp Salt
1 2/3 cups pecan halves
1 MASCARPONE CREAM
2 cups heavy whipping cream
1 8-oz package mascarpone
1/4 cup Sugar
1 tsp vanilla extract
1 FILLING
1 16-oz can pure pumpkin
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp ground cinnamon
1/8 tsp fresh ground nutmeg
1/4 tsp ground allspice
1/4 tsp Salt
1 1/2 3 packages ladyfingers
4 1/2 tbsp Dark rum ; (divided)

Servings

INSTRUCTIONS

PRALINE/

Spray baking sheet with non-stick spray

Bring both sugars and half and half to boil in medium saucepan over med-high heat; whisking to dissolve sugar.

Reduce heat to med-low and simmer 5 minutes; whisking constantly Add butter, vanilla and salt. Attach candy thermometer to pan and simmer without stirring until temperature reaches 260 F. Remove from heat and immediately add pecans. Transfer to baking sheet and spread. cool completely and cut into 1/4 inch pieces.

MASCARPONE CREAM

Using electric mixer, mix all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup for use in pumpkin filling

FILLING

Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved mascarpone cream.

ASSEMBLY

Spread 1/3 cup mascarpone cream over bottom of trifle dish (8"x5" or 12 to 14 cup capacity) Place layer of ladyfingers on top (about 1/2 of a 3-oz package). Sprinkle 1 1/2 TBLSP rum over ladyfingers. Spread 1/2 cup pumpkin filling over ladyfingers; spreading to edge. Sprinkle 1/3 cup pralines over. Follow with 1 cup mascarpone, then another layer of ladyfingers, followed by 1 1/2 TBLSP rum, 1 cup pumpkin filling and 1/3 cup pralines.. Repeat again with 1 cup mascarpone, ladyfingers, rum, and 1 cup pumpkin filling and pralines. Spread remaining mascarpone cream on top. Cover and chill overnight. (May be made 2 days ahead)) Keep chilled

TO SERVE

Sprinkle 1 cup praline decoratively over the top.

NOTES

Alert editor

PUMPKIN PRALINE TRIFLE

1   PRALINE  
   Non-stick vegetable spray  
 1  cup (packed) light brown sugar  
 1/2  cup Sugar 
 1/3  cup half and half  
 1 1/2  tblsp unsalted butter  
 1  tsp vanilla extract  
 1/4  tsp Salt 
 1 2/3  cups pecan halves  
1   MASCARPONE CREAM  
 2  cups heavy whipping cream  
1 8-oz package mascarpone  
 1/4  cup Sugar 
 1  tsp vanilla extract  
1   FILLING  
1 16-oz can pure pumpkin  
 1/2  cup brown sugar 
 1/4  cup heavy whipping cream  
 1  tsp ground cinnamon  
 1/8  tsp fresh ground nutmeg  
 1/4  tsp ground allspice  
 1/4  tsp Salt 
 1 1/2 3 packages ladyfingers  
 4 1/2  tbsp Dark rum (divided)

PRALINE/ 
Spray baking sheet with non-stick spray
Bring both sugars and half and half to boil in medium saucepan over med-high heat; whisking to dissolve sugar.
Reduce heat to med-low and simmer 5 minutes; whisking constantly  Add butter, vanilla and salt.  Attach candy thermometer to pan and simmer without stirring until temperature reaches 260 F.  Remove from heat and immediately add pecans.  Transfer to baking sheet and spread.  cool completely and cut into 1/4 inch pieces.

MASCARPONE CREAM
Using electric mixer, mix all ingredients in a large bowl until firm peaks form.  Set aside 1/2 cup for use in pumpkin filling

FILLING
Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend.  Whisk in reserved mascarpone cream.

ASSEMBLY
Spread 1/3 cup mascarpone cream over bottom of trifle dish  (8"x5" or 12 to 14 cup capacity)  Place layer of ladyfingers on top (about 1/2 of a 3-oz package).  Sprinkle 1 1/2 TBLSP rum over ladyfingers. Spread 1/2 cup pumpkin filling over ladyfingers; spreading to edge.  Sprinkle 1/3 cup pralines over. Follow with 1 cup mascarpone, then another layer of ladyfingers, followed by 1 1/2 TBLSP rum, 1 cup pumpkin filling and 1/3 cup pralines..  Repeat again with 1 cup mascarpone, ladyfingers, rum, and 1 cup pumpkin filling and pralines.  Spread remaining mascarpone cream on top.  Cover and chill overnight.  (May be made 2 days ahead))  Keep chilled

TO SERVE
Sprinkle  1 cup praline decoratively over the top.

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Pumpkin praline trifle
Magil

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (201g)
Recipe Makes: 10

Calories: 643
Calories from Fat: 370 (58%)

Amt Per Serving		% DV

	Total Fat 41.1g	55 %
	Saturated Fat 18.8g	94 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 4.7g
Cholesterol 101.8mg		31 %
Sodium 198.5mg		7 %
Potassium 260.6mg		7 %
Total Carbohydrate 65.3g		19 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 59.7g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 643

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