A great alternative to pie for Thanksgiving! You can make it in a large 4-quart trifle dish, or individual glasses. Make it a few hours in advance and store in the fridge until you’re ready to serve dessert. Inspired by one of my favorite recipes from Food & Wine magazine. Made quick with some of my favorite shortcut ingredients:
- GOYA dulce de leche
- HEB Pumpkin bread (Can replace with your favorite store-bought loaf, box mix or made-from-scratch recipe. You will need one 9-by-5-inch loaf.)
In a large bowl, whisk the pumpkin puree with the brown sugar, granulated sugar, ginger, cinnamon, salt and nutmeg. Add the mascarpone and 1½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
In a 4-quart trifle dish, make three layers of bread cubes, pecans and pumpkin cream, reserving some pecans for garnish. Refrigerate until you’re ready to serve (up to 6 hours).
When you’re ready to serve, remove the trifle from the refrigerator. In a large bowl and using an electric mixer, beat the remaining 1 cup of cream until soft peaks form. Dollop the whipped cream over the trifle. Drizzle with GOYA dulce de leche and garnish with the reserved chopped pecans.
MAKE AHEAD The trifle can be prepared through step 2 and refrigerated overnight.