Pumpkin Toffee Crunch Trifle
Servings: 12 servings
Calories: 478kcal
This Pumpkin Toffee Crunch version draws inspiration from the classic English trifle and adds a North American twist by infusing many familiar pumpkin spices and flavours. Less than thirty minutes from start to finish, this no-bake trifle uses store-bought prepared ingredients to make the most delicious and swoon-worthy dessert!
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Ingredients
- 2 pumpkin loaves, store-bought or homemade, cut into one-inch cubes
- 1 cup toffee bits
- 3 cups whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 teaspoons pumpkin spice blend
Instructions
- Transfer the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks are formed.
- Add the sugar one tablespoon at a time. Beat to incorporate.
- Beat in the vanilla extract.
- Remove 1/3 of the whipped cream and transfer it to a mixing bowl. Use a spatula to fold in the pumpkin puree and pumpkin spice blend.
- Next, place 1/3rd of the pumpkin loaf cubes into a trifle bowl followed by 1/3rd of the toffee bits and half of the plain whipped cream.
- Start the next layer with 1/3rd of the pumpkin loaf cubes, 1/3rd of the toffee bits, and all of the pumpkin-flavoured whipped cream.
- Next, build the next layer with the remaining pumpkin loaf cubes, toffee bits, and plain whipped cream. (For garnish, reserve two cubes of the loaf and two teaspoons of the coffee bits. Sprinkle those over the top layer of whipped cream.)
- The trifle is ready to serve now, however, you can cover it and refrigerate it for up to 12 hours before serving.
Nutrition
Calories: 478kcal | Carbohydrates: 50g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 355mg | Potassium: 132mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 2238IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg