Pumpkin Praline Trifle

Now that I am officially 1/2 of a nuclear family, I get to share Thanksgiving with two families. For our first Turkey celebration, E. and I will be driving to my grandparents' house. For this gathering I wanted to make something sweet and festive but with a spin on the pumpkin pie tradition. I came across this recipe and my belly sing... I LOVE trifle (one of my favorite desserts that my mum makes..) and I LOVE pumpkin (hence the name of the blog!). This turned out to be really easy to make and I cannot wait to share it on Thursday! For our second Thanksgiving we will be returning to E's grandma's home. He decided to prepare a cranberry relish dish that was mouthwateringly described on NPR earlier this week... that recipe can also be found at the end of this post. Happy Thanksgiving!

PUMPKIN PRALINE TRIFLE

Ingredients
PRALINE

* Nonstick vegetable oil spray
* 1 cup (packed) golden brown sugar
* 1/2 cup sugar
* 1/3 cup half and half
* 1 1/2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 2/3 cups pecan halves (about 6 ounces)

MASCARPONE CREAM

* 2 cups chilled heavy whipping cream
* 1 8-ounce container chilled mascarpone cheese*
* 1/4 cup sugar
* 1 teaspoon vanilla extract

FILLING

* 1 15-ounce can pure pumpkin
* 1/2 cup (packed) golden brown sugar
* 1/4 cup heavy whipping cream
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon salt
* 1 1/2 3-ounce packages soft ladyfingers**
* 4 1/2 tablespoons dark rum, divided

Preparation
PRALINE

*
Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260°F, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in single layer. Cool completely. Chop into 1/4-inch pieces.

MASCARPONE CREAM

*
Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.

FILLING

*
Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
*
Spread 1/3 cup mascarpone cream over bottom of 8x5-inch trifle dish (12- to 14-cup capacity). Place layer of ladyfingers over cream in bottom of dish (about half of 3-ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over. Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight. DO AHEAD Can be made 2 days ahead... and actually tastes better if the flavors are given time to meld. Keep chilled.
*
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use... like sprinkled on top of ice cream!).
*
*An Italian cream cheese; sold at many supermarkets and at Italian markets.
*
**Available in the bakery or bread section of some supermarkets and at specialty foods stores.

MAMA STAMBERG'S CRANBERRY RELISH

Ingredients

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

Recipe from Bon Appetit, November 2008.