Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Pumpkin Pie Trifle




Source of Recipe


Southern Living


Recipe Introduction


Developed for Mrs. Smith's by Southern Living Cooking School


List of Ingredients




1 frozen Mrs. Smith's Special Recipe Homemade Pumpkin Pie (2 lb, 14 oz pkg)

3 cups whipping cream
3/4 cup maple syrup, divided
1 tsp maple extract
1/4 cup chopped pecans, toasted (optional)


Recipe



Remove and discard paper circle from pie. Place frozen pie in pan on a heavy baking sheet. Bake at 400° for 1 hour and 5 minutes to 1 hour and 15 minutes. Cool on a wire rack at least 2 hours. Cut pie into cubes.

Beat whipping cream, 3 tablespoons maple syrup, and maple extract at medium speed with an electric mixer until stiff peaks form. Layer half of pie in a 3-quart trifle dish or bowl, or place evenly into individual brandy glasses. Drizzle with half of remaining maple syrup, and top with half of whipped cream mixture. Repeat procedure. Sprinkle with pecans, if desired. Serves 10