Yields: 12-14 servings (one 8” round x 5” deep trifle bowl)
One baked loaf Carolyn's Farm Kitchen Pumpkin Farm Mix
2 c. heavy or whipping cream, chilled
¼ c. confectioner’s sugar
1 lb. cream cheese, at room temperature
1 ½ c. granulated sugar
1 Tbl. cinnamon
1 ½ tsp. allspice
1 c. pumpkin puree
1 tsp. vanilla
Combine heavy cream and confectioner’s sugar in a chilled bowl and whip with an electric mixer on medium-high speed until stiff peaks form. Transfer the whipped cream to another bowl, wrap and place in the refrigerator until ready to use. Back into the same mixing bowl combine the cream cheese, sugar, and spices and blend on medium speed – scraping the sides and bottom often - until the cheese is completely smooth and no lumps are visible. Add the pumpkin and vanilla and continue mixing until thoroughly blended. Keep chilled until ready to use (this filling can be prepared up to 4 days in advance).
Assemble the trifle in a large glass trifle bowl (or wine glasses for individual servings). Cut the pumpkin bread into 1" cubes and cover the bottom of the bowl in a single layer. Add one generous cup of the filling mix, followed by one generous cup of whipped cream, making sure to spread each layer evenly and out to the sides of the bowl. Repeat this layering process (cake, filling, cream) two more times, however the final top layer of whipped cream should be piped with a pastry bag or spread decoratively. Sprinkle the top very lightly with cinnamon and keep refrigerated until ready to serve.