Pumpkin-Dulce De Leche Trifle with Toasted Pecans
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.)
- 15 ounces Pumpkin Puree 1 can
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 pinch of freshly grated nutmeg
- 1 ½ cups mascarpone cheese
- 2 ½ cups heavy cream
- One 9-by-5-inch loaf pumpkin bread cut into 1-inch cubes, let cool completely if freshly baked
- 1 ½ cups pecan halves toasted and chopped
- GOYA Dulce de Leche for drizzling
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.