Make pumpkin trifle for Thanksgiving

#MiddleburyCT #EasyPumpkinTrifle

Looking for a simple yet stunning dessert for Thanksgiving? May I suggest a pumpkin trifle? This layered dessert is as versatile as it is delicious! Typically composed of cake, custard, whipped cream and fruit, trifles are an easy way to elevate your dessert game, and the variations are endless.

While the traditional trifle features layers of cake and custard, the beauty of this dessert lies in its flexibility. You can customize the layers to suit your taste, occasion or what you have on hand. Just imagine the flavor combinations of cakes, custards and fruits you could turn into a trifle. For an eye-catching presentation, serve your trifle in a high-sided glass dish, allowing the colorful layers to shine through.

This pumpkin trifle is a fantastic way to celebrate the flavors of fall. For my version, I used a boxed cake mix made with pumpkin puree and eggs, which makes a rich, moist cake. This is layered with cheesecake-flavored pudding and vanilla whipped cream. You could also opt for a homemade pumpkin or spice cake – or even a classic yellow cake if you prefer.

Now, you might be wondering why I’m swapping my whole food mantra from last week for boxed mixes this week. The truth is home cooking is all about balancing convenience with quality. Yes, if you have the time and energy, making each element from scratch can yield extraordinary results. However, on busy days – like Thanksgiving – strategically choosing shortcuts can save precious time without sacrificing taste. It’s all about where your priorities lie on that day.

Easy Pumpkin Trifle

Yield: 8 servings
Total Time: 50 minutes

Sweeten your holiday with this layered delight. (www.JasonCoblentz.com)

1 (15.25 ounce) box spice cake mix
1 (15.25 ounce) can pumpkin puree
2 eggs
1/4 cup water
Optional: 1/2 cups pecans, toasted and chopped
2 (3.4 ounce) boxes of cheesecake-flavored pudding
4 cups milk
1 cup whipping cream or heavy whipping cream
2 to 3 tablespoons powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 F. Lightly grease a 9 x 13 baking dish.

In a large bowl, beat together the cake mix, pumpkin puree, eggs and water on low speed until well combined. Fold in pecans if using.

Pour into prepared baking pan and bake for approximately 30 minutes or until the top springs back when touched and toothpick comes out completely clean. Don’t underbake this cake, it’s already very moist because of the pumpkin. Let cool.

While the cake is baking, make the pudding according to package directions and whip the cream with sugar and vanilla until doubled in volume.

To Assemble: Cut the cooled cake into cubes. In a large trifle dish or bowl, place a layer of the cake pieces at the bottom. Spoon half of the cheesecake pudding over the cake, spreading it evenly. Next, add one-third of the whipped cream, smoothing it over the pudding. Repeat, layering more cake, pudding and whipped cream until the dish is filled. Finish with a final layer of whipped cream and, if desired, garnish with pecans. Refrigerate for at least an hour before serving to let the flavors meld.

A Boozy Twist: If you want to elevate this dessert even further, add a shot or two of bourbon, whiskey or aged rum sprinkled over the cake for a delightfully decadent adult version.

Make-Ahead Magic: Trifles don’t have to be made the night before, but preparing them in advance allows the flavors to mingle for a deliciously rich experience. Plus, having dessert ready to go is a bonus on a busy holiday.

Here’s wishing you a sweet ending to your feast and a happy Thanksgiving holiday weekend.

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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