This Pumpkin trifle is layered with whipped cream, crunchy Brownie Brittle, whipped white chocolate ganache, and is so easy to make!
Layers of creamy white chocolate, fluffy (homemade!) whipped cream, pumpkin and a whole lot of Brownie Brittle crunchy goodness are getting all cozied up together today.
Like a hug. For your taste buds.
Sidenote: Was anyone else growing up in the 90s when “The Teletubbies” came out, and will forever and always think of a creepy, purple alien creature named “Tinkie Winkie” saying “BIG HUG” whenever the word “hug” is used?
Way to go and ruin one the most affectionate words in the English language Teletubbies.
What are your thoughts on trifle? Do you like that it’s really, REALLY easy because it really doesn’t involve much cooking other than a little buzz buzz of a hand mixer to WHIP WHIP (I like words in twos today apparently) some cream and some white chocolate? <— That was a yummy, run on sentence.
Well, if you don’t, then I don’t really know how to help you. Everyone likes when the words easy+chocolate+whipped cream come together. FACT.
Especially when you invite pumpkin to the above math equation. Remember the pumpkin cookies with coconut cream and white chocolate? YUM.
Ooooo, AND when the “chocolate” isn’t only 1 kind…but TWO.
Is that even a thing? WhoKnowsWhoCaresIJustLikeChocolate.
Sidenote, the sequel: Isn’t it crazy how our brains can totally read that above sentence. It’s a good thing that they can read nonsense, or none of you would be able to read anything I say.
But, you could still eat it. And that’s more important anyway right? Right.
According to you Amuricans, there’s a Holiday coming up where we are suppoed to eat ALL the turkey, roasted sweet potatoes and gluten free stuffing…and then go into a food coma. Is it just me or are food comas the best sleep EVER? I don’t need none of them REM cycle shenanigans. Give me some pre-bed turkey, and I am GOLDEN.
Anywho. Us Canadians celebrated our Thanksgiving already, and a pumpkin trifle is a staple at my family’s table.
So I wanted to remake it. Except make it not at all like the one that we eat, except for the use of pumpkin. That’s how I ROLLLLL.
Ya’ll know about my addiction to Brownie Brittle, so clearly it needed to make its holiday debut. My Grandma always uses her famous gingersnap recipe as the CRUNCHY CRUNCHY YUM factor in her trifle.
I did a little side-swipe-eroo (what?) and used some Toffee Crunch Brownie Brittle instead. Chocolate + Toffee+Pumpkin = SWOON city.
Just sit back with me for a second and imagine the giddy feelings in your tummy as approach this pumpkin trifle, you crunch your way through chocolate NUM, and then you taste buds hit layers of light, fluffy and perfectly sweet whipped cream and white chocolate ganache.
I predict extra fabulous food comas this Thanksgiving.
Pumpkin Trifle with Brownie Brittle and Chocolate Ganache
For the White Chocolate Whipped Ganache:
- 3/4 Cup Heavy whipping cream
- 12 oz White chocolate chopped
For the Whipped Cream:
- 1 Cup Whipping cream
- 1 Tbsp Powdered sugar
For the Layers:
- 60 oz pumpkin pie filling
- 4 Cups Crushed Toffee Crunch Brownie Brittle
Make the Ganache:
- In a medium sauce pan on medium heat, pour in 3/4 cup of the whipping cream and heat until it just about boils. Remove the pot from the heat, add in the chopped white chocolate and let the chocolate stand in the cream for 30 seconds. Once 30 seconds is up, whisk the chocolate into the cream vigorously until it is smooth and melted.
- Cover the ganache with saran wrap and place it into the refrigerator until is it cool and the consistency of pudding, about 30 mins -1 hour. Make sure you don't chill it too long, as you don't want the ganache to become solid.
- Transfer the cooled ganache to a large bowl. Whip it on high speed with an electric mixer until light in color, fluffy and it turns into the consistency of frosting, which takes about 2 minutes. Set aside.
Make the Whipped Cream:
- Using a hand mixer, whip the 1 cup of whipping cream in a large bowl on high speed until stiff peaks just about form. Add in the powdered sugar and beat a few more seconds until light and fluffy. Make sure you don't over-whip, or your whipped cream will turn into butter!
- Pour one of the cans of pumpkin pie filling into atrifle bowland spread out evenly.
- Then, gently spoon all of the whipped ganache over the pumpkin and gently spread out evenly.
- Sprinkle 3 cups of the crushed Brownie Brittle over top of the chocolate layer.
- Pour the remaining can of pumpkin over top of the Brownie Brittle, and smooth out evenly.
- Gently spread the whipped cream over top of the pumpkin and then top with remaining Brownie Brittle crumbs.
- Serve immediately.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
This post is sponsored by Brownie Brittle, but all opinions remain 100% my own.
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