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The BEST Pumpkin Trifle RecipeIf there are two things we live in the Clark household, it’s desserts and kitchen gadgets. And today, I’m sharing two of our latest favorites in both those categories. This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine. First off, we were recently sent the Braun Multiquick Immersion Blender – it is seriously AMAZING. At first, I was mainly just excited about the immersion blender part (our other one broke awhile back), but as we opened the box, we discovered all the possibilities this product had to offer. It includes these attachments, which make it a powerhouse in the kitchen:
- 1.5-cup chopper
- Jug blender/ice crusher
- Food processor
Pumpkin Pie Trifle
Apples and Pears
- 3 medium red apples
- 2 pears
- 8 cups water
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1 1/2 cup sugar
Pumpkin Spice Lady Fingers
- 5 large egg yolks
- 1 pinch cinnamon
- 1/4 teaspoon pumpkin pie spice
- 6 tablespoons granulated sugar
- 3/4 cup cake flour
- 5 large egg whites
- 1 pinch salt
- 1/4 teaspoon Cream of Tartar
- 1 package instant caramel pudding mix
- 1 package instant pumpkin pudding mix (or vanilla)
- 2 cup heavy whipping cream, divided
- 1 1/3 cup whole milk, divided
- 2 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
Poached Apples and Pears
- Peel and chop apples and pears. Place in a large pot with water.
- Add cinnamon, nutmeg, sugar, and salt to pot.
- Bring to a boil and then down to a simmer - place a piece of parchment paper over the top of the fruit.
- Let simmer 10-15 minutes or until soft. Strain the cooked fruit and reserve the leftover liquid in the pot.
- Reduce leftover liquid to a thicker substance - being careful not to burn it.
- Whip egg whites with cream of tartar until foamy.
- Once foamy, slowly add 3 tablespoons of sugar while whipping on high speed.
- When you've achieve stiff peaks, stop and move to the side.
- Whip the egg yolks with pumpkin pie spice until foamy and then add 3 tablespoons of sugar until light in color.
- Fold together egg yolks and egg white meringue in the same bowl.
- Slowly add in cake flour and salt.
- Add mixture to a piping bag, and using a large tip, pipe onto parchment paper or a silicone baking mat.
- Bake at 375 for about 12-15 minutes.
- For each pudding mix, make it according to the boxes instructions using 1 cup heavy whipping cream and 2/3 cup whole milk. Refrigerate until ready to use. We used the Simply Pudding mixes.
- Add whipped cream to a bowl or beaker with sugar and pumpkin spice. Whip until stiff peaks form.
- Place a layer of lady fingers in the bottom of a trifle dish.
- Then put all of the caramel pudding
- Then put a layer of the fruit.
- Then put whipped cream layer.
- Repeat! Decorate with whipped cream and the reduced syrup from the poached fruit.
Don't have a lot of time? No problem! You can easily make this recipe with store bought lady fingers, apple pie filling, and store bought whipped cream. Make sure you add pumpkin pie spice to the filling and whipped cream. You may also consider adding a layer of pumpkin puree for an added touch of pumpkin.
No Pumpkin Puree?
Yes, this recipe doesn't originally call for pumpkin puree - however, all of the spices in it definitely make it taste pumpkin-y. Make sure you use pumpkin pudding if you can find it! If you have to have your pumpkin puree in it, just add a layer of it to the trifle 🙂
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.