Close
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Active Time:20 minsCool Time:1 hrTotal Time:1 hr 45 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Cool Time:1 hr
Cool Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:12
Servings:
12
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsBaking spray¾cupall-purpose flour½cupwhole-wheat flour3teaspoonspumpkin pie spice, divided1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt¾cup packeddark brown sugar¾cupunsweetenedcinnamon applesauce2largeeggs6tablespoonscanola oil1teaspoonvanilla extract1 (15-ounce) canpumpkin puree1(3.4-ounce) packagevanilla instant pudding and pie filling1¼cupswhole milk2tablespoonspuremaple syrup, divided1cupheavy cream2tablespoonschopped pecans, toasted
Cook Mode(Keep screen awake)
Ingredients
Baking spray
¾cupall-purpose flour
½cupwhole-wheat flour
3teaspoonspumpkin pie spice, divided
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cup packeddark brown sugar
¾cupunsweetenedcinnamon applesauce
2largeeggs
6tablespoonscanola oil
1teaspoonvanilla extract
1 (15-ounce) canpumpkin puree
1(3.4-ounce) packagevanilla instant pudding and pie filling
1¼cupswhole milk
2tablespoonspuremaple syrup, divided
1cupheavy cream
2tablespoonschopped pecans, toasted
DirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Whisk ¾ cup all-purpose flour, ½ cup whole-wheat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl until well combined.In another medium bowl, combine ¾ cup brown sugar, ¾ cup applesauce, 2 eggs, 6 tablespoons oil and 1 teaspoon vanilla. Gradually whisk the egg mixture into the flour mixture until just combined.Pour the batter into the prepared pan, spreading into an even layer. Bake until a wooden pick inserted in the center comes out clean and the center looks set, 20 to 25 minutes. 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 WendorfMeanwhile, place 1 (15-ounce) can pumpkin puree, 1 (3.4-ounce) package pudding mix, 1¼ cups whole milk, 1 tablespoon maple syrup and the remaining 1 teaspoon pumpkin pie spice in a medium bowl; beat with an electric mixer on medium-low speed until fully combined, 1 to 2 minutes. Cover and refrigerate until ready to use.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfWhen the cake has cooled, place 1 cup heavy cream in a medium bowl; beat with an electric mixer on medium-high speed until just starting to thicken, about 2 minutes. 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. Spread about ¾ cup pumpkin mixture in an even layer on the bottom of a medium (5-quart) trifle dish. Top with about 2¼ cups cake cubes; repeat the layers once. Top with about ¾ cup whipped cream mixture, spreading in an even layer. Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream. Sprinkle with toasted pecans.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTo make aheadMake the cake (Steps 1-4); wrap it when cooled and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days. You can assemble the trifle, cover and refrigerate it for up to 8 hours.Nutrition InformationServing Size: about 1 cupCalories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mgFrequently Asked QuestionsNo, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.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.EatingWell.com, November 2024
Directions
Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.Whisk ¾ cup all-purpose flour, ½ cup whole-wheat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl until well combined.In another medium bowl, combine ¾ cup brown sugar, ¾ cup applesauce, 2 eggs, 6 tablespoons oil and 1 teaspoon vanilla. Gradually whisk the egg mixture into the flour mixture until just combined.Pour the batter into the prepared pan, spreading into an even layer. Bake until a wooden pick inserted in the center comes out clean and the center looks set, 20 to 25 minutes. 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 WendorfMeanwhile, place 1 (15-ounce) can pumpkin puree, 1 (3.4-ounce) package pudding mix, 1¼ cups whole milk, 1 tablespoon maple syrup and the remaining 1 teaspoon pumpkin pie spice in a medium bowl; beat with an electric mixer on medium-low speed until fully combined, 1 to 2 minutes. Cover and refrigerate until ready to use.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfWhen the cake has cooled, place 1 cup heavy cream in a medium bowl; beat with an electric mixer on medium-high speed until just starting to thicken, about 2 minutes. 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. Spread about ¾ cup pumpkin mixture in an even layer on the bottom of a medium (5-quart) trifle dish. Top with about 2¼ cups cake cubes; repeat the layers once. Top with about ¾ cup whipped cream mixture, spreading in an even layer. Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream. Sprinkle with toasted pecans.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfTo make aheadMake the cake (Steps 1-4); wrap it when cooled and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days. You can assemble the trifle, cover and refrigerate it for up to 8 hours.Nutrition InformationServing Size: about 1 cupCalories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mgFrequently Asked QuestionsNo, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.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.
Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.
Whisk ¾ cup all-purpose flour, ½ cup whole-wheat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl until well combined.
In another medium bowl, combine ¾ cup brown sugar, ¾ cup applesauce, 2 eggs, 6 tablespoons oil and 1 teaspoon vanilla. Gradually whisk the egg mixture into the flour mixture until just combined.
Pour the batter into the prepared pan, spreading into an even layer. Bake until a wooden pick inserted in the center comes out clean and the center looks set, 20 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 1 hour.
Meanwhile, place 1 (15-ounce) can pumpkin puree, 1 (3.4-ounce) package pudding mix, 1¼ cups whole milk, 1 tablespoon maple syrup and the remaining 1 teaspoon pumpkin pie spice in a medium bowl; beat with an electric mixer on medium-low speed until fully combined, 1 to 2 minutes. Cover and refrigerate until ready to use.
When the cake has cooled, place 1 cup heavy cream in a medium bowl; beat with an electric mixer on medium-high speed until just starting to thicken, about 2 minutes. 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. Spread about ¾ cup pumpkin mixture in an even layer on the bottom of a medium (5-quart) trifle dish. Top with about 2¼ cups cake cubes; repeat the layers once. Top with about ¾ cup whipped cream mixture, spreading in an even layer. Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream. Sprinkle with toasted pecans.
To make aheadMake the cake (Steps 1-4); wrap it when cooled and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days. You can assemble the trifle, cover and refrigerate it for up to 8 hours.
To make ahead
Make the cake (Steps 1-4); wrap it when cooled and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days. You can assemble the trifle, cover and refrigerate it for up to 8 hours.
Nutrition InformationServing Size: about 1 cupCalories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mg
Nutrition Information
Serving Size: about 1 cupCalories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mg
Serving Size: about 1 cup
Calories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mg
Frequently Asked QuestionsNo, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.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.
Frequently Asked Questions
No, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.
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.
EatingWell.com, November 2024
Rate ItPrint
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
