Pumpkin Butterscotch Trifle
I was having a hard time deciding what to make for dessert this Thanksgiving. I wanted to make something different, but still appropriate for the holiday. There must have been some divine intervention on Wednesday, because I found myself suddenly thinking about a pumpkin trifle, and the rest was history!
I used the recipe for pumpkin muffins from Vegan with a Vengeance, but I baked the batter in two small loaf pans rather than muffin tins. Then I made a double batch of the Butterscotch Pudding from The Joy of Vegan Baking using Silk Pumpkin Spice soy milk. It was one giant pot of pudding, you guys. And it was good.
I assembled the whole thing the next day by layering slices of the loaf with the pudding and MimicCreme Healthy Top whipped topping. I was able to fit three layers of each. I topped the whole thing off with a sprinkling of cinnamon, and then I just stared at it for a while.
It’s not all that often that I have the opportunity to make a trifle. Puddings and custards are by far my favorite desserts, with cake a close second. Getting to have both of them together with some creamy whipped topping thrown in for good measure is my dessert dream come true. With seven people (and multiple helpings) we barely put a dent in this thing. But I’m not complaining about having left-overs! Hope you guys had a great Thanksgiving!