Pumpkin Spice Trifle (Thanksgiving Leftover Recipe)

Two days after Thanksgiving, we do “Gourmet Thanksgiving Leftover Dinner”, which is far more fun for me to cook than traditional Thanksgiving dinner.

The last few years I’ve made Yam Swirl Cheesecake which the family loves, but we elected not to have yams this year.  We did have store-bought pumpkin pie, and my son made pumpkin bread, and those called out to be repurposed, so I made Pumpkin Spice Trifle.  Trifle should always have some kind of fruit or jam, so I made a quick cooked apple layer.  This came together very well, and it is now gone! (Well some of it may be on our hips).


Filling only from half of a 10” pumpkin pie

¾ of a loaf (standard 5” x 10” pan) of dense pumpkin bread (this was made from a store bought mix), cubed (3/4” cubes)

4 apples (peeled, large dice – about ½” cubes)

1 cup apricots, chopped (or any other dried fruit you’d like – cranberries would be great, but we have a non-fan of dried cranberries, so I used apricots)

1 cup sugar

¼ cup water

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

¼ tsp ground cloves

Pinch of salt

1 pint heavy whipping cream

1 cup confectioner’s sugar

Peel and dice the apples, and put in small deep saucepan with water, regular sugar, pinch of salt, spices, chopped apricots, and cook about 10 minutes until soft.  Set aside to cool.

Whip the heavy cream with confectioner’s sugar.

Fold 1/3 of the whipped cream into the pumpkin pie

Put half of the cubed bread on the bottom of a trifle bowl.  [Option:  You could drizzle some brandy or liqueur over the bread.  I didn’t do that this time].  Put half of the cooked apple mixture over the bread.  Carefully put in half of the pumpkin/whipped cream mix and smooth out from the middle to the edge with an offset spatula.  You want a pretty edge on the outside!  Put in one half of the remaining whipped cream, and smooth out to the edge.  Repeat the layers, finishing with whipped cream.  If you want to get fancy, feel free to pipe the top with a pastry bag and tip.  I just swirled it with my offset spatula.  Garnish with a few pieces of fruit – I used whole cranberries spooned out of our leftover cranberry sauce.  Refrigerate for at least 2 hours, or overnight.  If you are storing overnight, you may want to cover the top with plastic wrap, and re-swirl or pipe the top at the last minute.


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