Pumpkin Recipes Week-Day 2

Pumpkin-Maple Cream Trifle

**Maple Walnuts (or Pecans)
1 box (14.4oz) whole graham crackers (5"x2")
1/2 cup plus 3 T. pure maple syrup, (do not use maple flavored pancake syrup)
1 pkg. (3.4oz) cheesecake or vanilla instant pudding
1/2 cup milk
1 can (15oz) solid pack pumpkin
2 tsp. Pumpkin Pie spice (Pampered Chef's Cinnamon Plus)
1 (12oz) container frozen whipped topping, divided or 12 oz. of whipping cream-whipped

Prepare Maple walnuts, if desired.  Coarsely break graham crackers into large mixing bowl  Place 1/2 cup of the maple syrup in a small bowl and microwave for 60-90 seconds, pour hot syrup over crackers, toss to coat and set aside.

Fro pumpkin filling, combine pudding mix and milk in separate mixing bowl; whisk until mixture becomes thick.  Add pumpkin, and spice blend to pudding.  Fold 2 cups of the whipped topping into pudding mixture and set aside.

For maple cream, combine remaining 3 T. maple syrup and remaining whipped topping in separate mixing bowl and fold gently.  Fill zip bag with 2/3 cup of the maple cream and set aside in refrigerator for garnish.

To assemble trifle, place one-third of the graham mixture over bottom of trifle bowl or large-sided glass bowl/dish.  Top with half of the pumpkin filling, spreading to edges.  Top with another third of the graham cracker mixture.  Top with remaining maple cream, spreading to edges.  Top with remaining graham cracker mixture and pumpkin filling.  Cover and refrigerate for at least 4 hours or overnight.  Garnish with Maple Walnuts.  If desired, use zip bag and pipe puffs of maple cream around top and garnish with walnuts over cream.  Sprinkle additional spice lightly over top.

**Maple Walnuts (I used pecans I had on hand)
Combine 2 T. butter and 3 T. pure maple syrup in saute' pan.  Stir over medium heat until butter is melted.  Add 1 cup walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned.  Spread walnuts in a single layer on wax paper to cool completely.

Enjoy this is so yummy, so comforting, and a great dish to bring to a fall gathering.
**recipe courtesy of The Pampered Chef, Ltd.