Pumpkin Trifle

Ingredients:

Pepita Streusel

• 1/2 cup (63 g) all-purpose flour
• 1/4 cup (50 g) brown sugar, lightly packed
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (32 g) pepita seeds
• 1/2 teaspoon ground allspice
• 1/2 teaspoon sea salt
• 1/4 cup (57 g) unsalted butter, melted

Pumpkin Bread

• 1 cup (125 g) all-purpose flour
• 3/4 cup (90 g) whole-wheat flour (soft flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/4 (306 g) cups canned pumpkin
• 1 cup (200 g) granulated sugar
• 1/4 cup (50 g) brown sugar, lightly packed
• 1/3 cup (79 ml) vegetable oil, or a neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract

Cream Filling

• 2 cups (474 ml) heavy whipping cream
• 2 - 8 oz. pkg cream cheese, at room temperature
• 1 Tablespoon icing sugar, sifted
• 1/2 teaspoon vanilla extract

Directions:

Make Pepita Streusel

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Mix together flour, brown sugar, granulated sugar, pepita seeds, allspice and sea salt in a medium bowl until combined. Add melted butter and stir together.
3. Spread the streusel mixture onto your baking sheet in an even layer.
4. Bake for 15-20 minutes or until golden brown. The mixture will crisp up as it cools.
   
   Break up any large pieces and cool on a wire rack. Set aside until ready to use.

Make Pumpkin Bread

1. Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.
2. In a large bowl add your dry ingredients; flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Whisk ingredients together until well combined. Set aside.
3. In a separate large bowl add pumpkin, granulated sugar, brown sugar, oil, eggs and vanilla extract. Whisk together until smooth and well incorporated.
4. Add the wet ingredients to the dry ingredients and gently mix together just until combined. Be careful not to overmix the batter.
5. Pour the batter into your prepared pan and smooth out into an even layer (normally I dust the top with extra cinnamon and coarse sugar, this isn't necessary for the trifle but I still like to do it).
6. Bake in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
7. Cool on a wire rack until ready to use.

Make Cream Filling

1. In a large mixing bowl of a stand mixer using the whip attachment (or use a handheld mixer), beat whipping cream with icing sugar and vanilla extract. Beat on medium-high until stiff peaks form.
2. Remove whipped cream to a separate bowl. Now beat the cream cheese until light and fluffy.
3. Divide half of the whipped cream and fold one half into the cream cheese. You should have one bowl of whipped cream and one bowl of cream cheese mixture. Set bowls aside.

Assemble the Trifle

1. Cut the pumpkin bread into 1/2-inch to 1-inch cubes. Divide the cubes into three even piles.
2. Place the first pile of pumpkin bread cubes into the bottom of a trifle bowl.
3. Add half of the whipped cream cheese filling and spread out evenly.
4. Next, add a layer of pepita streusel. Repeat for another two layers; with the whipping cream being the last then top with the streusel.
5. Cover with plastic wrap and refrigerate for 4 hours or up to 2 days.

NOTES

Trifles are an ideal make ahead dessert. I recommend letting the trifle sit in the fridge for at least 4 hours or for best results overnight. This allows the flavours to meld together and the layers to set properly. Wrap the top in plastic wrap and store in the refrigerator for up to 4 days.

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Yield: 20

Thank you Alie Romano for the recipe. Discover expert tips and techniques for Pumpkin Trifle at Baking For Friends.