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Halloween is only 3 days away! Can you believe it? With time flying by so fast, we’re trying to find creative ways to use up the left overs from our spooky treats this past week. Who knew two people could come up with so many ideas to use left over cake pieces? We’ve thought of everything from cake pops ice cream! We finally settled cute little trifles.
Trifles are very popular (with good reason)! Who wouldn’t love them – alternating layers of different desserts accented by fresh whipped cream. Yum! It seemed reasonable that a homemade pumpkin pudding would go really well with pumpkin spice cake. I’ve made a lot of different flavors of pudding in my life but never pumpkin. I just didn’t know what I had been missing!
So, after a bit of tinkering, we had the recipe just right – smooth, creamy, pumpkin-y, with the perfect amount of spice. We are so happy with the way it turned out, it has now been added to our regular holiday treats cooking list!Print
Pumpkin. Spice. Smooth. Creamy. Satisfying. Everything you love about fall in one dessert!
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Category: Dessert
- Method: Stovetop/Oven
- Cuisine: American
1 cup milk
1/8 cup sugar
2 tsp cornstarch
1/8 tsp salt
1/2 cup pumpkin puree
1 egg yolk
1 tsp pumpkin pie spice
1 tsp vanilla
3/4 cup unsalted butter
1–3/4 cups sugar
2–1/2 cups all purpose flour
3/4 tsp salt
1 tsp baking soda
2 tsp baking powder
1 Tbsp pumpkin pie spice
1 Tbsp natural process cocoa powder
1–1/4 cups buttermilk
2 tsp vanilla
1 cup heavy cream
1 tsp. vanilla extract
- Whisk together egg yolk, pumpkin puree, and pumpkin pie spice in a small bowl.
- In a saucepan, whisk sugar, corn starch, and salt together. Whisk in milk.
- Cook over medium heat until it starts to bubble around the edges.
Now it’s time to temper the egg yolk. If you haven’t done this before, it’ll be easier to ask someone to help you.
- While whisking constantly, pour a small amount of hot milk mixture into egg/pumpkin mixture.
- Repeat until milk mixture and pumpkin mixture are completely combined.
- Return to saucepan and cook, stirring constantly, until thickened – about 4-5 minutes.
- Remove from heat and stir in vanilla.
- Preheat oven to 350 degrees.
- Grease and flour pans. (We use Baker’s Joy.)
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa. Set aside.
- In bowl of electric mixer, beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with buttermilk, stirring after each addition. Do not overmix!
- Stir in vanilla.
- Pour into prepared pans and bake about 20-25 minutes, or until done. (Amount of time depends on pans you are using.)
- Add heavy cream and vanilla to a mixing bowl.
- Turn electric mixer on high speed.
- Beat until light and fluffy. Do not over mix!
- Take pudding out of the fridge and remove plastic wrap.
- Crumble your cooled cake into small pieces.
- Place whipped cream into a piping bag.
- Place crumbled cake into the bottom of the trifle glass, press down gently.
- Spoon out pumpkin pudding and spread gently over the top of the crumbled cake.
- Pipe whip cream over the top of the pudding
- Sprinkle a small amount of ground cinnamon over the whip cream.
- Repeat until your glass is filled.
Cover with plastic wrap touching the pudding before refrigerating to keep a skin from forming on top.
Use a scale to ensure your pans have the same amount of batter.
This cake recipe is scaled to make one full-sized cake.
Beating the whip cream can be messy!
You can use champagne flutes in place of trifle glasses.