If you’re planning a party anytime soon, then this pumpkin spice custard trifle is the answer to your prayers.
Not only is this absolutely delicious, it’s super simple to make, easily feeds a crowd, and you can totally make this the night before.
I completely understand if you want to nominate me for the Nobel Peace Prize after this.
An Obsession with Pumpkin Spice
I don’t know about you guys, but I’m actually one of those people that checks Google to find out the pumpkin spice latte release date.
Yup. That obsessed.
So much so, that I bought all the fixings to make my own pumpkin spice lattes at home. But it wasn’t enough to have the pumpkin spice in my morning coffee. I sought ways to spread the pumpkin spice love to things I could share with the rest of the family (I’m the only one that religiously drinks coffee every day.)
And then one day, the kids were asking for custard and I thought, what if I made a PUMPKIN SPICE custard? And since I usually make custard for trifle, the next thought that naturally followed was, what about a pumpkin spice custard trifle?
And a star was born.
Excuse me, Hi, can I take a bath in this custard trifle? No? Not hygienic? Darn.
Building the Pumpkin Spice Custard Trifle
I got the idea to use Candi by Lu biscuits for the layers of the custard trifle at a potluck I went to a few years back. This was back when I actually WENT to potlucks, before Kit was born and I only had Beau to take with me.
Oh, why don’t I take Kit to potlucks?
Because the last time I took him over to a neighbor’s house, he tried to make their 1 year old his “horsie” and sat on him.
*sigh* This is why we can’t go to nice places.
Can we just have a moment of silence for my lost social life? Thank you.
So back to the Candi biscuits. At this potluck many moons ago, one of my friends brought over this awesome made-from-scratch chocolate custard trifle and she’d used Candi and Marie biscuits for the layers. OMG sooooo good! The biscuits had this awesome texture that was a nice change from the typical cake layer. I love that Candi biscuits are made with brown sugar, because it works so well with the pumpkin spice custard. If a brown sugar cookie is not available where you live, you can substitute with soft ginger cookies. If you’re using hard ginger snaps, make a simple sugar syrup (like I did for this mint lemonade recipe) and spoon a bit out over the cookie layers to soften them.
I garnished the trifle with crumbled Candi cookies and Bear Naked honey almond granola which I found at Kohsar market (this post is not sponsored by Candi by Lu or Bear Naked.) I didn’t feel the need to add whipped cream on top, but if you need a little (or a lot), more power to you.
They’ll All Want Seconds
So you know those “health conscious” friends you have? The ones that are all like, “Oh no, dessert! Get it away from me, just looking at it gives me calories.”
*coughcough90%OfTheWomenIKnowcoughcough* (It’s okay, I love y’all anyway.)
I served this pumpkin spice custard trifle and caught one of them sneaking second helpings. Yeah, you know who you are. Don’t worry, girl, your secret is safe with me. *Wink*
Honestly, I consider it a secret victory if I can get one of them to eat more than one helping of my desserts. It’s my gauge to see just how good the recipe is.
Am I evil?
Maybe just a little. But it benefits you, so you know you love me.
Pumpkin Spice Custard Trifle
This pumpkin spice custard trifle recipe is the perfect make ahead dessert for a party. A quick, simple and delicious alternative to pumpkin pie!
- 1 cup pumpkin puree
- 2 tsp pumpkin spice
- 1 liter milk divided
- 1 cup sugar
- 1/4 cup Rafhan vanilla custard powder (or enough for 1L of milk)
- Candi by Lu biscuits (as needed for layering and garnish) (can substitute with any brown sugar biscuit or gingersnaps)
- honey & almond granola (optional, for garnish)
- whipped cream (optional, for garnish)
Put the pumpkin puree and pumpkin spice in a medium saucepan and heat for 3-4 minutes until the raw smell of the pumpkin goes away.
Whisk in 800ml milk and sugar and bring to a boil.
In a small bowl, slowly add 200ml of milk to 1/4 cup of vanilla custard powder. First make a smooth paste, then continue adding the milk until you have a smooth and consistent mixture. Add this to the boiling milk.
Keep stirring until the mixture thickens. Cook for an additional two minutes, then remove from heat.
In a serving dish, make a double layer of Candi biscuits, then pour a layer of the warm custard on top. Make another double layer of biscuits and then pour custard on top. Try not to exceed two double layers of biscuits, or else it will get too sweet
allow trifle to cool to room temperature before storing (covered) in the fridge until ready to serve.
Just before serving, garnish with granola, crushed up Candi by Lu biscuits and/or whipped cream (optional).
This recipe is not sponsored by Rafhan, I simply prefer that brand of custard to work with. You can substitute with any vanilla custard you like.
If making ahead, assemble the entire trifle but do not garnish until just before you serve.
You might have moisture accumulate on top of the custard after you take it out of the fridge. Use a paper towel to gently soak up the excess moisture from the top of the trifle. Then garnish and serve.