The Lost Italian
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November 25, 2009
Marilyn Anstett's Pumpkin Trifle
Marilyn Anstett’s Pumpkin Trifle
Yields: 8-10 servings
This recipe was inspired by an episode of Paula Deen’s show. Paula’s recipe used a packaged gingerbread and pudding mix, but my mother-in-law is a terrific home cook and when she’s cooking for the holidays everything is made from scratch. So she adapted Paula’s recipe to suit her needs. Paula’s recipe can be found on the web and is a great alternative if you are short on time.
Gingerbread Recipe
Ingredients:
½ cup shortening
2 tablespoons sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 ¼ cups flour
1 teaspoon soda
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Directions:
Pre-heat oven to 325°F.
Grease and flour two 9x9 baking pans. Cream the shortening, egg and sugar together until well creamed. Blend in the molasses and water until incorporated. Add the dry ingredients and blend in, beating until smooth in texture. Pour half of the mixture into each of the baking pans and bake for 45-50 minutes.
Pudding
Ingredients:
½ cup sugar
2 tablespoons cornstarch
½ teaspoon salt
2 cups milk
2 egg yolks slightly beaten
2 teaspoons butter
1 teaspoon vanilla
1 can pumpkin pie filling
½ cup brown sugar
¼ teaspoon cardamom or cinnamon
Instructions:
Mix sugar, salt and cornstarch in a saucepan over medium-low heat, and gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for one minute. Gradually stir half of the mixture into beaten egg yolks, then blend into hot mixture in the saucepan. Boil one minute more, stirring constantly. Remove from heat, stir in the butter, vanilla, pumpkin pie filling, sugar and cardamom. Cool at room temperature for about 1 hour.
Whipped Cream: Pint of whipping cream, whipped until holds firm peaks, add ¼ cup sugar and 2 teaspoons vanilla. Whip the cream again to incorporate the ingredients, about 1 minute more.
To Assemble the Trifle:
Use a large trifle or punch bowl – glass is preferred as it will better showcase the beautiful layers of the trifle.
Start by crumbling the gingerbread. Layer the Gingerbread along the bottom of your bowl, then follow with the Pumpkin Pudding, followed by the Whipped Cream. Repeat this process until you reach 1 inch from the top of the bowl. Cover and refrigerate overnight before serving. This will help to the trifle to ‘set up’ and the flavors will reach the desired intensity. Serve the next day for best results.
Recipe courtesy of The Lost Italian and Sarello’s, Inc. 2009
posted by Tony Nasello on 11/25/2009 10:01:21 AM
