Mini Pumpkin Trifles
Perfect individual servings of a tasty pumpkin treat. Layer it however you like... there's no wrong way. We used granola (or praline), then pumkin, then cream, & so on until our serving dish was full. One of our kiddos has a nut allergy so we made some with granola and some with praline, but you could use both. Go shopping, & search for some cute new glasses, we did!
Granola Layer
1 cup quick oats
2 Tbsp brown sugar
2 Tbsp butter
1/2 cup Toffee bits (we used the ones with Milk Chocolate in them)
Add the first 3 ingredients to a microwave safe bowl and microwave for 1 minute. Then stir. If the butter isn't fully melted then micro for another 30 seconds. Mix in the toffee bits and then micro for another 30 seconds. Take it out of the micro and stir. Put aside.
Pralines
1 cup brown sugar
1/8 cup water
1/8 cup evaporated milk
1 Tbsp butter
1 tsp Vanilla
1 cup toasted chopped pecans
This is a stovetop recipe. Before you start, line a cookie sheet with parchment paper and keep ready - you will need it at the end.
Add the first 3 ingredients to a medium sized pot and boil (stiring continually) until the mixture reaches soft ball stage (take a small bowl of water and drop a TINY bit of the boiling mixture into the water - it will cool almost immediately - put your finger in the water and make sure that the candy mixture will form a soft ball). Turn the heat off and remove the pot from the heat. Add the butter, vanilla, and pecans one at a time (stirring continually).
Pour the mixture onto the parchment lined cookie sheet and spread it out. It will be hardening as you do this so move quickly. Let it cool all the way down and pop one of these yummy pralines in your mouth - heavenly!
Pumpkin Cream
1 pkg instant pudding (we used cheesecake but you could also use vanilla)
2 cups cold milk
3/4 cup canned pumpkin
1/2 tsp pumpkin pie spice
Prepare the instant pudding by mixing in the 2 cups of cold milk and refrigerating for the required time. You want it to be pretty firm. Then stir in the canned pumpkin and pumpkin pie spice. Mix throughly and put back into the Fridge until you are ready to layer.
Whipped Cream
1 cup heavy whipping cream
4 Tbsp granulated sugar
2 tsp Vanilla
Use a hand mixer or your Kitchenaid and whip until it makes stiff peaks. You'll know when it is done. Nothing beats home made whipped cream - but sometimes cool whip and/or canned whipped cream is easier. So use what you'd like.
Pecan Bars
Toasted pecans over a sweet shortbread type crust make these pecan bars irresistible. The will be devoured as soon as they are completed. Enjoy them with a cool glass of milk or a warm mug of hot cocoa. The perfect nutty treat!Crust Layer
2 cups flour
1/2 cup powdered sugar
1 cup butter
Cut the 3 ingredients together with a pastry cutter or with the back of a fork until it is all small pebbles. Then press into the bottom of a 9x12 pan. Cook the crust for 20 - 25 minutes at 350 degrees.
Pecan Layer
1 cup brown sugar
3 Tbsp butter (melted and cooled)
1/4 tsp salt
2 eggs
2 tsp vanilla
1 1/2 c toasted chopped pecans
In a bowl, stir together the first 3 ingredients. Then add the eggs and vanilla, mix well. Finally stir in the pecans. Spread the entire mixture over the cooled crust and bake...
15 minutes at 350 degrees
Then turn the oven down to 250 and bake for 10 minutes more.
Remove from oven and let cool completely before cutting into bars.
