This festive dessert is sure to be a hit for the holidays or at any autumn gathering!
Cubes of moist, spiced pumpkin cake are nestled between layers of creamy pumpkin filling and fluffy whipped cream.
Coat an 8-inch-square baking pan with baking spray.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Gradually whisk the egg mixture into the flour mixture until just combined.
Pour the batter into the prepared pan, spreading into an even layer.
Let cool in the pan on a wire rack until room temperature, about 1 hour.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Cover and refrigerate until ready to use.
Add the remaining 1 tablespoon maple syrup; beat until medium-stiff peaks form, about 1 minute.
Remove the cooled cake from the pan, cut into 1-inch cubes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Top with about 214 cups cake cubes; repeat the layers once.
Top with about 34 cup whipped cream mixture, spreading in an even layer.
Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Sprinkle with toasted pecans.
Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days.
Understanding the difference will help you pick the right pumpkin product for your cooking and baking needs.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
In the cool fall and winter months, it can be left out for about 2 hours.
However, getting it back in the fridge as soon as possible is always best for food safety reasons.
Just let everyone know they can take more from the fridge.
