Pumpkin Pear Trifle

Name: Pumpkin Pear Trifle
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 4 serving
Ingredients: 6 egg yolks; 1/2 cup cornstarch; 1 c maple syrup or sugar; 4 cup whole milk; 2 teaspoon vanilla; 4 pears; 1/4 cup apple cider or other juice; 2 Tablespoons sugar; 1 box Krusteaz pumpkin bread mix; 2/3 cup water; 1/2 cup vegetable oil; 2 eggs

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5.0

3 reviews

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Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 30 mins
Servings
4
Course
Dessert

Pumpkin Pear Trifle

Holly Espinosa

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A simplified version of the classic English dessert, Pumpkin Pear Trifle combines pumpkin bread, juicy pears and maple custard for a perfect fall treat.

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Ingredients

Servings

Custard

6 egg yolks
1/2 cup cornstarch
1 c maple syrup or sugar
4 cup whole milk or part cream
2 teaspoon vanilla

Macerated Pears

4 pears
1/4 cup apple cider or other juice
2 Tablespoons sugar or maple syrup

Pumpkin Bread (per box recipe)

1 box Krusteaz pumpkin bread mix
2/3 cup water
1/2 cup vegetable oil
2 eggs

Whipped cream

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Instructions

To make the custard, whisk together egg yolks, cornstarch, maple syrup (or sugar) and milk/cream in a medium saucepan. Heat on medium, stirring periodically until mixture starts to thicken. When it begins to get thicker, stir (or whisk) continuously until it just starts to boil (should not come to a vigorous boil).Remove from heat, strain into a bowl and mix in vanilla. Cover and refrigerate until thickened, a couple hours.
To make the pumpkin bread, mix Krusteaz pumpkin bread mix, water, oil and eggs together until well blended. Spoon into a greased 9 x 5 loaf pan. Bake at 350 F for about 52-57 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to cool.
To macerate pears, core pears, then cut into 1/2 inch cubes (peeling is optional). Stir in cider and sugar, then refrigerate until remaining custard is cool.
To assemble dessert, slice and cube some of the pumpkin bread. Spread a layer of bread on the bottom of your dessert glass. Top with a layer of macerated pears, then spoon custard over that. You can repeat the layers if your dessert dish is tall enough. This should make 8 single layer desserts, or 4 if you double the layers.
Top with whipped cream and sprinkle with cinnamon sugar if desired.

Notes

Custard has a reputation for curdling, but the addition of a starch (e.g. cornstarch or flour) makes it much less sensitive. In fact, you to cook it (just) to the boiling point (which is easier to identify than a properly coated spoon).
If you are in a hurry, you may be able to hasten the custard’s cooling by putting it in a bowl, setting the bowl in ice water and stirring. Or go with extra whipped cream
The extra egg whites can be frozen for future use. Just be sure to label the container with the quantity!