Mini Caramel Pecan Pumpkin Trifles

Mini Caramel Pecan Pumpkin Trifles is a lacto ovo vegetarian side dish. One portion of this dish contains around 11g of protein, 55g of fat, and a total of 815 calories. For $1.84 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. 9 people were impressed by this recipe. If you have vanilla, pecan, pecan pieces, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Real Housemoms. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Caramel Pecan Cheesecake Trifles, Mini Pumpkin Cheesecake Trifles, and Chocolate Pumpkin Mini Trifles with Madhava Chocolate Cake.

Servings: 8

 

Ingredients:

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 (15 ounce) can pumpkin puree (not pumpkin pie)

1/2 teaspoon cinnamon

1 (8 ounce) block cream cheese

2 eggs

1 cups all-purpose flour

1/4 cup granulated sugar

3/4 cup granulated sugar

1 cup heavy whipping cream

1 1/2 cups heavy whipping cream

1 cup brown sugar, packed (light or dark)

16 pecan halves

3/4 cup pecan pieces

1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

4 tablespoons salted butter

1 teaspoon vanilla

1/2 teaspoon vanilla extract

6 tablespoons vegetable oil

2 tablespoons cup whole milk

Equipment:

bowl

oven

frying pan

toothpicks

wooden spoon

spatula

pot

baking sheet

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease a 9x9 inch pan.In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.In another bowl, beat sugar, pumpkin, oil, milk, and eggs together. Mix in the dry ingredients until combined and then pour into the greased pan. Bake for 20-25 minutes until toothpick comes out clean.Let cake cool completely. Cut into bite size squares when cooled.Heat butter, brown sugar, and whipping cream in a 2 quart pot over medium heat, gently stirring with a wooden spoon or heat resistant spatula. Once it comes to a boil, cook for 1 minute. Remove from heat, stir in vanilla and let cool slightly before pouring into a jar. Store in fridge until ready to use.Place pecans on a baking sheet and bake at 350 degrees for 7 minutes. Remove from oven and let cool.Beat cream cheese and sugar together until smooth. Add the whipping cream and vanilla and beat until stiff peaks form. Place in a piping bag for assembling the trifles.Pour about a teaspoon of caramel into the bottom of each dish/cup. Add a layer of cubed pumpkin cake followed by a layer of filling. Sprinkle on about a tablespoon of pecan pieces and then drizzle with more caramel.Repeat the layers until you get to the top of your dish/cup. End with a drizzle of caramel and pecan halves.Serve immediately or if making in advance, wait to assemble until at most an hour before serving.

 

Step by step:


1. Preheat oven to 350 degrees F. Grease a 9x9 inch pan.In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.In another bowl, beat sugar, pumpkin, oil, milk, and eggs together.

2. Mix in the dry ingredients until combined and then pour into the greased pan.

3. Bake for 20-25 minutes until toothpick comes out clean.

4. Let cake cool completely.

5. Cut into bite size squares when cooled.

6. Heat butter, brown sugar, and whipping cream in a 2 quart pot over medium heat, gently stirring with a wooden spoon or heat resistant spatula. Once it comes to a boil, cook for 1 minute.

7. Remove from heat, stir in vanilla and let cool slightly before pouring into a jar. Store in fridge until ready to use.

8. Place pecans on a baking sheet and bake at 350 degrees for 7 minutes.

9. Remove from oven and let cool.Beat cream cheese and sugar together until smooth.

10. Add the whipping cream and vanilla and beat until stiff peaks form.

11. Place in a piping bag for assembling the trifles.

12. Pour about a teaspoon of caramel into the bottom of each dish/cup.

13. Add a layer of cubed pumpkin cake followed by a layer of filling. Sprinkle on about a tablespoon of pecan pieces and then drizzle with more caramel.Repeat the layers until you get to the top of your dish/cup. End with a drizzle of caramel and pecan halves.

14. Serve immediately or if making in advance, wait to assemble until at most an hour before serving.


Nutrition Information:

Quickview
814k Calories
10g Protein
54g Total Fat
75g Carbs
7% Health Score
Limit These
Calories
814k
41%

Fat
54g
84%

  Saturated Fat
30g
192%

Carbohydrates
75g
25%

  Sugar
55g
62%

Cholesterol
161mg
54%

Sodium
519mg
23%

Alcohol
0.26g
1%

Get Enough Of These
Protein
10g
22%

Vitamin A
9629IU
193%

Manganese
0.84mg
42%

Phosphorus
328mg
33%

Calcium
232mg
23%

Vitamin B2
0.34mg
20%

Vitamin B1
0.26mg
17%

Selenium
11µg
17%

Vitamin E
2mg
15%

Folate
56µg
14%

Vitamin K
14µg
14%

Copper
0.28mg
14%

Fiber
3g
13%

Iron
2mg
13%

Potassium
426mg
12%

Magnesium
47mg
12%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin B12
0.53µg
9%

Vitamin B3
1mg
7%

Vitamin B6
0.13mg
7%

Vitamin D
0.89µg
6%

Vitamin C
2mg
3%

covered percent of daily need
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