Pumpkin Praline Trifle

Fall is here so get ready for an onslaught of pumpkin recipes. First up is a simple trifle with layers of pumpkin and vanilla pudding with a praline crumble. Oh, yes, that’s a crumble made up of granola and kicked up with crushed pralines. Of course you can skip the praline crumble, but it provides a nice balance in flavor and gives the trifle a textural break with a bit of crunch.

Pumpkin Praline Trifle

I have to say, I love trifles, they are simple to make and can pack a lot of flavor and texture. Along with that it’s like an open canvas for mixing and matching desserts. The only thing about trifles is I have a real hard time with not being able to create perfectly even layers. But let’s not talk about my need for perfection.

Its pumpkin season, so expect to see a few more recipes, especially since I hate to waste and I had to work through a large can of pumpkin. So up next is a pumpkin pie cookie. Trust me when I say you don’t want to miss this one if you are a cookie and/or pumpkin fan.

Pumpkin Praline Trifle

A few notes:

  • For the praline crumble I used store bought granola and crushed it to a coarse crumb and then added some praline bits to it..
  • To keep the praline crumble crisp, do not assemble trifle more than 2 hours in advance.
  • For a step-by-step tutorial with pictures to making homemade pudding click here.
  • You can use store bought stir and serve vanilla pudding mixture then add ¾ cups of pumpkin pie filling to the pudding. But it doesn’t taste nearly as good. I found it overly sweet, but if you aren’t doing a head-to-head taste test like I did, you may not feel the same way about homemade pudding vs box pudding.

Pumpkin Praline Trifle

Instructions:

Pumpkin Pudding:

  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • 1/2teaspoon cinnamon
  • 1/8 teaspoon  nutmeg
  • 1/8 teaspoon cloves
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups pumpkin pie filling
  • 1 tablespoon vanilla extract

Vanilla Pudding:

  • 1/3 cup plus 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 2 tablespoon vanilla extract

Praline Crumble:

  • 1/2 cups toffee bits
  • 1/2 cups granola

Instructions:

Pumpkin Pudding:

  1. Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add pumpkin pie and stir to combine. Add vanilla and stir to combine.

Vanilla Pudding:

  1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Praline Crumble:

  1. Place toffee bits and granola in a bowl and mix to combine.

Assembly:

  • Fill pastry bags with each flavor of pudding.
  • Pipe a pumpkin layer onto bottom of glass.
  • Sprinkle praline mixture on top pumpkin layer.
  • Pipe vanilla pudding on top of granola and praline layer.
  • Continue layering by repeating steps 2-4.

Comments

  1. says

    beautiful! are those little shot glasses? that’s a great idea for individual servings :)

    Reply

    • Naomi replied: — September 26th, 2011 @ 6:58 am

      Hi Ann-Yes, those are shot glasses. My MIL picked those up for me, but I think you can find them at Target.

      They are really versatile – they were also used to make some cocktail popsicles, like my Blackberry Prosecco and Strawberry and Peach Collins.

      Reply

  2. says

    Your pumpkin trifles are SO beautiful!! And are the perfect fall dessert, especially in hot weather like I am in! I am a first time visitor and am so happy I found your site! Looking forward to more visits.

    Reply

    • Naomi replied: — September 27th, 2011 @ 6:55 am

      Hi Beth Michelle-Welcom and thanks so much for stopping by!

      Reply

  3. aletta says

    Awesome idea — I have 21 people to serve on Tgiving and shot glass purchasing is the least of my worries. This’ll be fun, and especially fun if it’s an assembly line in the kitchen while the boys watch football. Glad they can be made gluten free, too. Some g/f pie crusts are just garbage and that makes for an unhappy hubby.

    Reply

  4. Judy Shaw says

    Love this..I plan to add to my autumn party’s mini-dessert buffet! I wondered: could you tell me about how many of the little shot glasses the recipe filled?

    Reply

  5. Juli Elgin says

    Did you use canned pumpkin or pumpkin pie filling? The pumpkin pie filling already has all of the cinnamon and cloves in it while the canned pumpkin is just that, pumpkin. Thanks. They look yummy. I plan to make them this week.

    Reply

    • Naomi replied: — October 13th, 2011 @ 10:59 pm

      Juli-I used pumpkin pie filling then added more spices. Of course make it to your palate. I just like my pumpkin kicked up w/ a bit more spice.

      Reply

  6. tonya says

    I am trying to make this for Thanksgiving. I cannot get the pudding to set up. Am I missing something?

    Any help would be greatly appreciated.

    Thanks!

    Reply

  7. Kelsey says

    My mixture isn’t turning into pudding like. I’m using a metal bowl over a pot of water simmering. But it’s not thickening. Did I do something wrong?

    Reply

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