Ginger-Pumpkin Trifle with Vanilla Mascarpone Cream recipes

Ginger-Pumpkin Trifle with Vanilla Mascarpone Cream recipes
16 Ingredients
  • 4 cups half-and-half
  • 2 cups canned pumpkin puree
  • 1 1/4 cups granulated sugar, divided
  • 8 large egg yolks
  • 6 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 vanilla beans, split lengthwise
  • 1 (8-ounce) package mascarpone cheese
  • 2 (8-ounce) packages frozen whipped topping, thawed
  • 4 teaspoons instant coffee
  • 2 tablespoons hot water
  • 2 tablespoons dark rum
  • 6 cups coarsely chopped gingersnap cookies, plus 2 tablespoons cookie crumbs for topping
  • 6 cups coarsely chopped gingersnap cookies, plus 2 tablespoons cookie crumbs for topping
  • 1 tablespoon finely diced candied ginger
Nutrition
1803
90% daily value
10 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

140% 91

Saturated

151% 30

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

79% 237

Carbs (net)

- 227

Fiber

41% 10

Sugars

- 134

Sugars, added

- 25

Protein

43% 21

Cholesterol

81% 243

Sodium

65% 1570

Calcium

27% 269

Magnesium

40% 161

Potassium

25% 885

Iron

81% 15

Zinc

30% 5

Phosphorus

73% 508

Vitamin A

77% 695

Vitamin C

5% 3

Thiamin (B1)

28% 0

Riboflavin (B2)

44% 1

Niacin (B3)

27% 5

Vitamin B6

11% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

14% 1

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

14% 11
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