Ana's Pumpkin Trifle

Custard Ingredients:

  • 1 can sweetened condensed milk
  • 2 cans whole milk (use the empty sweetened condensed milk can for this)
  • 4 egg yolks
  • 2 tablespoons corn starch
  • 1 8oz can table cream

Pumpkin Layer Ingredients:

  • 1 15 ounce can pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup sugar
  • 2 tablespoons corn starch

Remaining Ingredients:

  • 2 cups whipping cream
  • 2 tablespoons sugar
  • 2 packages lady finger cookies
  • cinnamon for dusting

To Make the Custard: In a medium saucepan, over medium heat, whisk together sweetened condensed milk, milk, egg yolks, and corn starch. Whisk constantly and cook until the custard thickens into a pastry-cream consistency. Pour the custard into a bowl and add the table cream. Mix well and over with plastic wrap, pressing it directly onto the surface of the cream to avoid forming a skin. Place in the refrigerator to cool.

To Make the Pumpkin Layer: In a small saucepan, over medium heat, whisk together the pumpkin, whipping cream, pumpkin pie spice, sugar and corn starch. Whisk constantly and cook until the cream thickens. Pour into a bowl, cover similarly with plastic wrap and refrigerate to cool.

To Make Whipping Cream: Use an electric mixer to whip the whipping cream and 2 tablespoons of sugar together until stiff peaks form. Set aside.

To assemble the trifle, add a layer of custard to the trifle bowl first. Then add a layer of lady fingers, followed by a pumpkin layer. Then add a layer of whipping cream. Repeat the layers. Once the final layer of whipping cream is at the top of the trifle bowl, dust with a little cinnamon. Set the completed trifle in the refrigerator for at least one hour before serving.

This is my daughter Ana’s variation on our Berry Trifle for Fall! It’s a light and airy take on Pumpkin Pie, and a perfect way to reinvent the original this holiday season.