Pumpkin Praline Trifle

A luxurious layered dessert featuring spiced pumpkin filling, mascarpone cream, rum-soaked ladyfingers, and homemade pecan praline. This elegant trifle combines the warm flavors of fall with rich creamy textures.

8 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•1 cup golden brown sugar
•½ cup sugar
•⅓ cup half and half
•1½ tablespoons unsalted butter
•1 teaspoon vanilla extract
•¼ teaspoon salt
•4 cups pecan halves
•2 cups heavy whipping cream
•8 ounces mascarpone cheese
•¼ cup sugar
•1 teaspoon vanilla extract
•15 ounces pure pumpkin
•½ cup golden brown sugar
•¼ cup heavy whipping cream
•1 teaspoon ground cinnamon
•¼ teaspoon freshly grated nutmeg
•¼ teaspoon ground allspice
•¼ teaspoon salt
•4½ ounces soft ladyfingers
•4½ tablespoons dark rum
•divided

Cooking Instructions

1.
Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh 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.
20 min
2.
Using electric mixer, beat all ingredients in large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for pumpkin filling.
5 min
3.
Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
5 min
4.
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 11/2 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. Keep chilled.
30 min
5.
Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).
5 min
6.
An Italian cream cheese; sold at many supermarkets and at Italian markets.
7.
** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

Ingredients

•1 spray Nonstick vegetable oil spray

•1 cup golden brown sugar

•½ cup sugar

•⅓ cup half and half

•1½ tablespoons unsalted butter

•1 teaspoon vanilla extract

•¼ teaspoon salt

•4 cups pecan halves

•2 cups heavy whipping cream

•8 ounces mascarpone cheese

•¼ cup sugar

•1 teaspoon vanilla extract

•15 ounces pure pumpkin

•½ cup golden brown sugar

•¼ cup heavy whipping cream

•1 teaspoon ground cinnamon

•¼ teaspoon freshly grated nutmeg

•¼ teaspoon ground allspice

•¼ teaspoon salt

•4½ ounces soft ladyfingers

•4½ tablespoons dark rum

•divided

Cooking Instructions

Spray baking sheet with nonstick spray. Bring both sugars and half and half to boil in heavy medium saucepan over mediumhigh 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.

20 min

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

5 min

Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.

5 min

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 11/2 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. Keep chilled.

30 min

Uncover trifle. Sprinkle 1 cup praline decoratively over top (reserve any remaining praline for another use).

5 min

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.