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Pumpkin Orange Trifle

We used white pumpkin in this recipe. This white squash is a bit lighter in color than regular pie pumpkin, but it worked well with the oranges in this delicious trifle. The mild flavor of the pumpkin plays off the more vibrant taste of the oranges. We used real whipped cream.

1 10 3/4-ounce loaf pound cake, cut into 1/4-inch slices
1/4 cup orange-flavored liqueur
2 large oranges, peeled, sectioned and chopped (about 1 cup)
1 envelope unflavored gelatin
1/2 cup orange juice
1 14-ounce can sweetened condensed milk
1 16-ounce can pumpkin (we used 2 cups fresh white pumpkin, cooked and pureed)
1 tablespoon orange rind
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups whipping cream, whipped
Additional whipped cream and orange sections, optional

Line bottom and sides of 2-quart glass serving bowl with 2/3 of the pound cake slices. (We used a frozen pound cake, but a bakery or homemade cake of a similar size would also work.) Sprinkle with 2 tablespoons liqueur. (We used Grand Marnier.) Spoon 1/2 cup chopped oranges over bottom. Set aside.

In small saucepan, sprinkle gelatin over orange juice. Let stand 1 minute. Over low heat, cook and stir constantly until gelatin dissolves, about 5 minutes. (We did this in the microwave; dissolving the gelatin took about 3 minutes, stirring every 30 seconds or so.) Remove from heat.

In large bowl, combine sweetened condensed milk and pumpkin. Stir in rind, cinnamon, nutmeg, remaining liqueur and gelatin. Mix well. Fold in whipped cream.

Spoon 1/2 mixture into prepared bowl. Top with remaining cake slices, chopped oranges and pumpkin mixture. Chill 3 hours or until set. Garnish with whipped cream and orange sections, if desired. Refrigerate leftovers. Makes 10 to 12 servings.

Note: We purchased a third orange, which we used for the orange zest and fresh-squeezed orange juice. Our orange provided 1/4 cup juice, and we added regular orange juice to make required 1/2 cup.

Carolyn Beinlich, Triple B Farms

Sunday, October 17, 1999

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