“Very Fall” Trifle with Pumpkin Buttered Pecans
Prep Time: 40 minutes | Cook Time: 35 minutes | Cool Time: 1 hour | Chill Time: 1 hour | Total Time: 3 hours, 15 minutes | Serves: 8
With everyone diving into fall recipes, I wanted something other than Pumpkin Bread, which I do have one on my website, Classic Pumpkin Bread. But something with more flair was in order.
I recently made a couple of banana puddings, so the trifle idea kind of stuck. But, let’s make the layers more “fall-like” with flavors of warm spices, pumpkin of course, and some fig spread for an additional depth of flavor.
Photo: Dessert spoons by Inox Artisans.
I know you can purchase a spice cake mix and “doctor it up,” but this Spice Cake recipe has its own uniqueness. Trust me, it’s worth a homemade touch. (It is super-delicious with a dollop of sweetened whipped cream, too.)
The Pumpkin-Whipped Cream layer has an orange hue to it that truly gives its fall appeal, in flavor and in aesthetics. There has to be a light and gently sweet layer in a trifle, and this one delivers in all aspects.
But, the star of the show here are the pecans. I took another recipe I have for pecans and adapted it to be the yummy, crunchy, sugary, cinnamony topping this “Very Fall” Trifle. I used The Spice and Tea Exchange’s “Pumpkin Pie Sugar” and it was delicious!
I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. The store is absolutely amazing! The aromas and flavors are inspiring. The entire store is filled with excellent products, from teas to sugars and salts, to the crafty salt cellars and teapots. You are encouraged to taste and smell everything! Customer service has always been top-notch.
Don’t be hesitant because there are multiple components. Beautiful and flavorful dishes take time sometimes, and this one is worth it.
Enjoy!
"Very Fall" Trifle with Pumpkin Buttered Pecans
Equipment
- Trifle bowl, or 8 - 10 individual cups
Ingredients
Spice Cake:
- 1 1/2 cups all-purpose flour (low-protein such as White Lily)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground True Ceylon Cinnamon, The Spice and Tea Exchange
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1/2 cup molasses
- 1/2 cup whole-milk buttermilk, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, light or dark, packed, (I prefer dark brown sugar; it contains more molasses)
- 1/4 cup white granulated sugar
- 1 egg, room temperature
Pumpkin Whipped Cream
- 1 8-ounce block cream cheese, room temperature
- 1 cup pumpkin puree, not pumpkin pie mix
- 2 cups heavy cream or whipped cream, cold
- 1 cxup confectioners' sugar
- 1/2 teaspoon vanilla extract
Pumpkin Buttered Pecans:
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 3/4 cups pecan halves
- 2 tablespoons Pumpkin Pie Sugar, The Spice and Tea Exchange
- small pinch fine sea salt
Fig Layer:
- 1 8-ounce jar fig spread/jam
Instructions
- Make the Spice Cake. Preheat the oven to 350 degrees F. Grease an 8x8” or 9x9” cake pan well or line with parchment paper. Set aside.
- Combine the flour, baking soda, salt, ginger, cinnamon, cloves, allspice, and nutmeg in a medium bowl. Set aside.
- In a 1 to 2-cup measuring cup or medium bowl, combine the vanilla, molasses, and buttermilk. Set aside.
- In a stand mixer fitted with the paddle attachment, or using a hand-held mixer, beat the butter on medium speed until fluffy. Add the sugars and continue to mix on medium speed for another minute, or until fully combined and fluffy.
- Add the egg and combine thoroughly. Scrape down the sides of the bowl and paddle.
- Turn the mixer to low and add about a third of the dry ingredients. Mix until just combined.
- Add about half of the liquid ingredients and mix until just combined. Continue alternating with the ingredients until all have been added, scraping the bowl and paddle as needed.
- Scrape the batter into the prepared cake pan. Smooth the top evenly, spreading to the corners.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs, but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 20 minutes. Invert onto a cutting board or cake plate and cool completely before using.
- While the cake is cooling, keep the oven at 350 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Make the Pumpkin Buttered Pecans. In a medium bowl, combine the melted butter and vanilla. Add the pecans and toss to coat thoroughly. Sprinkle in half of the sugar and a small pinch of salt, toss, add the remaining half of the sugar and toss once more.
- Spread the pecans in one layer onto the parchment-lined baking pan.
- Bake in the preheated oven for 5 minutes. Stir well, and bake for another 5 minutes.
- Remove the pecans from the oven. Carefully remove the parchment paper onto a cooling rack for the nuts to cool completely before using or storing in an airtight container. (The pecans can be made up to 2 days in advance.)
- Make the Pumpkin Whipped Cream. In a stand mixer fitted with the paddle attachment, (alternatively, you can use a hand-held mixer), add the cream cheese to the mixer bowl. Whip until smooth and fluffy. Add the pumpkin and combine well. Set aside.
- In another mixer bowl, whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
- Fold the sweetened whipped cream into the pumpkin mixture.
- Prep and Layer. Cut the cake into bite-sized pieces.
- Using a whisk or a spoon, stir the fig spread to loosen it.
- In a trifle bowl or individual glasses, begin to layer all the components. Place a layer of cake pieces, spread with a layer of the Pumpkin Whipped Cream, and dollop some of the fig spread. Repeat these layers ending with Pumpkin Whipped Cream. Top with the pecans.
- Cover with plastic wrap and chill for about an hour (if you can wait), and serve. Leftovers can be kept well-covered in the refrigerator for up to 3 days.
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