From the Chef: Pumpkin Pie Trifle
Photo credit: Harald Bischoff via Wikimedia Commons
By Mark Marques
Las Vegas Informer
So you love pumpkin pie? Are you tired of the one note pumpkin pie? Do you wish there was something different, but still had that amazing pumpkin pie taste? I have come up with just such a dessert! This decadent and simple to make dessert can be made a day or two before and even frozen afterwards, if there is any left!
I have taken the trifle concept and took pumpkin pie to another level. This layered and creamy dessert will be the hit of your dinner. You will be proud to take this to your Mother-in-law! You can add a touch of liquer, such as Bailey’s, Frangelico or Amaretto to the dessert as well! I hope you, your family and friends will truly enjoy this wonderful dish. And please feel free to pass this recipe on to them!
If anyone has any questions or comments, please contact me here at The Informer Family of Publications or at TheChefMark@GMail.com. Happy Thanksgiving to all!
(As with all recipes, please read thoroughly and have all items ready.)
- 1 Pre-cooked and cooled pumpkin pie (8 or 9 inch)
- 1 pound Cake (fresh or frozen)
- 2 cups vanilla pudding
- 1 8 oz. package Mascarpone cheese
- 1 pint of heavy cream
- ½ cup sugar
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- Pinch of salt
In a large bowl, whisk together the vanilla pudding and Mascarpone cheese with the pumpkin pie spice. Set aside. In another bowl with a hand mixer or with a Kitchen-Aid stand mixer with a whisk attachment, slowly mix the heavy cream, sugar, vanilla and the salt and once the Sugar is dissolved, place on high speed and whip cream until you have stiff peaks. Set aside. Cut pound cake into one inch squares and set aside. On a large cutting board, turn over pumpkin pie and cut into one inch squares.
In a trifle bowl or a large glass bowl, place half of the pound cake cubes in the bottom of the bowl. Pour half of the Mascarpone mixture on to the top of the pound cake. Place half of the Pumpkin Pie chucks on top of that. Pour half of the Whipped Cream on top of the pie chunks. Then repeat the layers, pound cake, Mascarpone, pumpkin pie, and whipped cream. Enjoy.
You can decorate the top with a sprinkling of pumpkin pie spice around the edge and a mint leaf sprig in the middle.
This dessert can be made the night before, but should at least sit in the fridge for 1 hour prior to serving.
Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square, the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas. Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.