Ingredients
For the White Chocolate Whipped Ganache:
- 3/4 cup heavy whipping cream
- 12 ounces white chocolate chopped
For the Whipped Cream:
- 1 cup whipping cream
- 1 tablespoon powdered sugar
For the Layers:
- 60 ounces pumpkin pie filling
- 4 cups brownie brittle crushed
Instructions
Make the Ganache:
- In a medium saucepan on medium heat, pour in 3/4 cup of the whipping cream and heat until it's nearly boiling. 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 are up, whisk the chocolate into the cream vigorously until it is smooth and melted.
- Cover the ganache with plastic wrap and place it in the refrigerator until it cools and is the consistency of pudding, about 45 minutes to 1 hour. Make sure you don't chill it too long, as you don't want the ganache to become solid, so check it starting at 30 minutes.
- Transfer the cooled ganache to a large bowl. Whip it on high speed with an electric mixer until it is light-colored, fluffy, and has 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 overwhip, or your whipped cream will turn into butter! Store in the fridge until you're ready to add it to the trifle.
Assemble:
- Pour one of the cans of pumpkin pie filling into a trifle dish and spread out evenly, making sure the edges are very neat.
- 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 the white chocolate layer.
- Pour the remaining can of pumpkin pie filling over top of the brownie brittle, and smooth out evenly.
- Gently spread the whipped cream over the pumpkin layer, and then top with remaining brownie brittle crumbs.
- Serve immediately.