Pumpkin Praline Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• nonstick vegetable oil cooking spray
• 1 cup packed golden brown sugar
• 1/2 cup sugar
• 1/3 cup half-and-half
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 2/3 cups pecan halves (about 6 ounces)
• 2 cups chilled heavy whipping cream
• 8 ounces chilled mascarpone cheese
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 15 ounces pumpkin puree
• 1/2 cup packed golden brown sugar
• 1/4 cup whipping cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 4 1/2 ounces soft ladyfingers
• 4 1/2 tablespoons dark rum, divided

Recipe

• 1 praline: spray baking sheet with nonstick spray. bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. reduce heat to medium-low and simmer 5 minutes, whisking constantly. add butter, vanilla, and salt. attach candy thermometer to pan. simmer without stirring until temperature registers 260 degrees, about 8 minutes. remove from heat; immediately mix in pecans. transfer to prepared sheet, spreading in a single layer. cool completely. chop into 1/4-inch pieces.
• 2 for the mascarpone cream: using and electric mixer, beat all ingredients in a large bowl until firm peaks form. set aside 1/2 cup mascarpone cream for the pumpkin filling.
• 3 for the filling: whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. whisk in reserved 1/2 cup mascarpone cream.
• 4 spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). sprinkle 1 1/2 tablespoons rum over. spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. sprinkle 1/3 cup praline over. spread 1 cup mascarpone cream over.
• 5 cover with another layer of ladyfingers. sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. sprinkle 1/2 cup praline over.
• 6 repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. spread remaining mascarpone cream over. cover and chill overnight.
• 7 can be made 2 days ahead. keep chilled.
• 8 uncover trifle. sprinkle 1 cup praline decoratively over top.