Description
Layers of silky pumpkin mousse and crunchy pecan crumble create magical Pumpkin Pecan Delight Trifles that celebrate autumn’s richness. Elegant dessert glasses showcase seasonal flavors, inviting you to savor each spoonful of this delectable sweet treat.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup packed brown sugar (light or dark)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Wet Ingredients and Purees:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
- ¾ cup vegetable oil
- ¼ cup whole milk
- 3 eggs
- 4 tablespoons salted butter
- 1 (8 ounce) block cream cheese
- 2 ½ cups heavy whipping cream (1 ½ cups + 1 cup)
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla
- ¼ cup granulated sugar
Nut Ingredients:
- ¾ cup pecan pieces
- 16 pecan halves
Instructions
- Prepare the oven by heating to 350°F and coating a 9×9 inch cake pan with grease.
- Sift together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large mixing bowl.
- Whisk sugar, pumpkin puree, oil, milk, and eggs in a separate bowl until thoroughly incorporated.
- Gently fold dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Transfer batter to the prepared pan and bake for 20-25 minutes, checking doneness with a toothpick.
- Allow cake to cool completely, then slice into bite-sized cubes.
- Create caramel sauce by melting butter in a saucepan over medium heat.
- Add brown sugar and whipping cream, stirring constantly until mixture begins to bubble.
- Cook for one minute, then remove from heat and stir in vanilla extract.
- Let caramel cool and slightly thicken before using.
- Toast pecans by spreading on a baking sheet and roasting at 350°F for 7 minutes.
- Prepare cheesecake filling by beating cream cheese and granulated sugar until smooth.
- Gradually incorporate whipping cream and vanilla, whipping until stiff peaks form.
- Fill a piping bag with the cheesecake mixture for easy assembly.
- Layer caramel sauce at the bottom of serving dishes.
- Add a layer of pumpkin cake cubes over the caramel.
- Pipe a layer of cheesecake filling on top of cake cubes.
- Sprinkle toasted pecans and drizzle additional caramel.
- Repeat layering process until dishes are full.
- Garnish with a final caramel drizzle and pecan halves on top.
Notes
- Versatile dessert perfect for fall gatherings, holidays, or cozy weekend treats that impresses guests with minimal effort.
- Make-ahead friendly recipe where components can be prepared a day in advance, saving time during busy entertaining seasons.
- Toasting pecans intensifies their nutty flavor and creates a delightful crunch that elevates the entire dessert experience.
- Caramel sauce can be stored in the refrigerator for up to a week, allowing for quick and easy dessert assembly anytime.
- Use room temperature ingredients for smoother mixing and better incorporation of cheesecake filling.
- Individual serving sizes make portion control easy and create an elegant presentation for dinner parties or potlucks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg