This pumpkin spice custard trifle recipe is the perfect make ahead dessert for a party. A quick, simple and delicious alternative to pumpkin pie!
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.