pumpkin pecan trifle aka thanksgiving dessert “stuffing”

This post has been sponsored by Eagle Brand®. All thoughts and opinions are my own.

If I haven’t made it abundantly clear already, I should let you know now I am obsessed with the holiday season. Seeing pumpkins resting on doorsteps around Thanksgiving or string lights crossing branches in front of festive houses warms my little heart. I love getting together with family and friends during this time of year to celebrate, reflect, and simply enjoy good food and company. It is also one of the best times to bake. Hellooo, pumpkin.

This year, I’m combining some Thanksgiving dessert favorites into one incredible Thanksgiving Dessert “Stuffing” because why should the bready dinner side get all the love? If you like custard pie, pumpkin pie, or pecan pie at Thanksgiving (or anytime, really), you’ll love this Pumpkin Pecan Trifle which has a combination of all three, boosted with flavor using Eagle Brand Sweetened Condensed Milk in the pudding and buttercream.

If you aren’t familiar with sweetened condensed milk, have no fear! Simply put, it is milk from which the water has been removed and sugar has been added. Eagle Brand Sweetened Condensed Milk literally has just two simple ingredients: milk and sugar.

For this trifle, there are a few key elements that are easy to put together on their own and then layer amongst each other. First you’ll make a moist and spicy pumpkin pound cake, which can be made a few days ahead. You could substitute with a store-bought pound cake in a pinch. Next, you’ll make a batch of candied pecans and try not to eat them all before you assemble the trifle. Then you’ll put together the custard-inspired layer, which uses instant vanilla pudding as a shortcut. Finally, you’ll whip up a small batch of sweetened condensed milk buttercream to top the dessert off. Greg exclaimed that it was one of the best tasting buttercreams I have ever made. The pure milk and sugar turns delicious buttercream into amazing buttercream for you to share with family and friends.

While it seems like a lot of steps, it is truly a cinch as once you have the four components. Assembling this decadent trifle takes just moments.

Pumpkin Pecan Trifle AKA Thanksgiving Dessert “Stuffing”

Ingredients:

• 1 pumpkin pound cake, cooled and cut into 1-2 inch cubes (recipe follows)
• 4 cups candied pecans (recipe follows)
• 8 cups Eagle Brand® Sweetened Condensed Milk pudding (recipe follows)
• 3 cups Eagle Brand® Sweetened Condensed Milk buttercream (recipe follows)

To Assemble:

1. In a trifle dish, dollop about 1 cup of the pudding on the bottom and spread evenly to the edges. Top with a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans (about 1/2 cup). Top the pecans with another cup of the pudding, followed by a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans. Repeat these layers until you are out of pudding and pumpkin bread. Sprinkle your last pumpkin bread with some candied pecans.
2. Using a piping bag or just with a spatula, pipe or spread the buttercream across the top of the trifle. Sprinkle with a few final pecans. Refrigerate for an hour or two before serving.

For the Pumpkin Pound Cake:

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 sticks unsalted butter
• 2/3 cup sugar
• 2/3 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup canned pumpkin puree

1. Preheat oven to 350ºF and line a 8 x 4 inch loaf pan with parchment paper. Butter or spray the pan with non-stick spray.
2. In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. Set aside.
3. In a large bowl or the bowl of your electric mixer fitted with the paddle attachment, cream the butter and both sugars until fluffy. Add the eggs, one at a time, allowing each to incorporate before adding the next. Add the vanilla and pumpkin and mix to combine.
4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
5. Scrape batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.

For the Candied Pecans

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 16 ounces (about 4 cups) unsalted pecans halves
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon water
• Preheat oven to 300ºF, line a rimmed baking sheet with parchment paper and set aside.
• In a medium bowl, add both sugars, cinnamon, and salt. Whisk until combined. Set aside.
• In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
• Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

For the Eagle Brand® Sweetened Condensed Milk Pudding:

• 2 14 oz cans Eagle Brand® Sweetened Condensed Milk, reserve 2 tablespoons in a separate container for the buttercream
• 3 cups cold water
• 2 packages instant vanilla pudding (the 4-serving sizes)

1. In a large bowl, whisk together condensed milk, cold water and instant pudding until thoroughly combined. Refrigerate until set.

For the Eagle Brand® Sweetened Condensed Milk Buttercream:

• 1/2 cup (1 stick) unsalted butter at room temperature
• 2 tablespoons Eagle Brand® Sweetened Condensed Milk
• 1 teaspoon vanilla extract
• 2 teaspoons whole milk
• 3 cups confectioners sugar

1. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, and milk until combined.  Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.