Looking for the Pumpkin Maple-Cream Trifle Recipe from the Fall/Winter Catalog?

[chefchristine1023]

Hi all-
Does anyone have the Pumpkin Maple-Cream trifle recipe that is shown in a picture in the fall/winter catalog?
Thanks in advance!

 

[angelina_butt]

I would like this recipe too! Thanks!

 

[DebbieJ]

It's in the dessert cookbook.

 

[chefchristine1023]

It's in the dessert cookbook.

Unfortunately, I just started PC a month and half ago and do not have that cookbook yet!

 

[pampchefsarah]

Thanks for the tip, Deb! Here's the recipe (sounds yummy!). Please forgive any typos:

Maple Walnuts (optional, see Chef's Corner)

1 box (14.4 oz/400 g) whole graham crackers (5x2 in./13x5 cm)

1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided

1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling

1/2 cup (125 mL) milk

1 can (15oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups / 425 mL)

2 tsp (10mL) Cinnamon Plus® Spice Blend

1 container (12 ox / 1 L) frozen whipped topping, thawed, divided

Additional Cinnamon Plus® Spice Blend

1) Soak graham crackers in syrup mixture. Prepare Maple Walnuts, if desired; set aside. Coarsely break graham crackers into Stainless (6-qt/6 L) Mixing Bowl. Place 1/2 cup (125 mL) of the maple syrup in Small Batter Bowl; microwave on HIGH 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.

2) Prepare pumpkin filling. For pumpkin filling, combine pudding mix and milk in Stainless (4-qt / 4L) Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.

3) Prepare maple cream. For maple cream, combine remaining 3 tbsp (45 mL) maple syrup and remaining whipped toppping in Stainless (2-qt / 2L) Mixing Bowl; fold gently. Attach open star tip to Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.

4) Assemble trifle. To assemble trifle, place one-third of the graham cracker mixture over bottom of Trifle Bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

Chef's Corner
Soaking the graham crackers with hot maple syrup will soften the crackers to a cake-like consistency.

To make Maple Walnuts, combine 2 tbsp (30 mL) butter and 3 tbsp (45 mL) pure maple syrup in (10 in / 24 cm) Saute Pan. Stir over medium heat intil butter is melted. Add 1 cup (250 mL) walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned. Spread walnuts in a single layer on Parchment Paper; cool completely.

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend.

U.S. Nutrients per serving (about 1/2 cup / 125 mL): Calories 180, Total Fat 7g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g, Sodium 160 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fruit; 1 fat (2 carb)

 

[angelina_butt]

Thank-you, Thank-you, Thank-you! Very much apprecitated!!

 

[pampchefsarah]

You're very welcome. Just let me know how it turns out, because it sounds delicious!