# What you'll need:
→ Pumpkin Filling
01 - 2 cups canned pumpkin puree
02 - 1 teaspoon ground cinnamon
03 - 1/2 teaspoon ground ginger
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon salt
07 - 1/2 cup granulated sugar
→ Whipped Cream Layer
08 - 2 cups heavy whipping cream
09 - 3 tablespoons powdered sugar
10 - 1 teaspoon vanilla extract
→ Cake Layer
11 - 1 package (12 ounces) prepared pound cake
→ Garnish (Optional)
12 - 1/2 cup chopped pecans
13 - 1/2 teaspoon ground cinnamon
# Method:
01 - In a mixing bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and granulated sugar until smooth and evenly blended.
02 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
03 - Cut the pound cake into 1-inch cubes.
04 - Arrange half of the pound cake cubes as the base in a trifle dish. Spoon over half of the pumpkin mixture, followed by half of the whipped cream. Repeat layering with remaining cake, pumpkin filling, and whipped cream.
05 - Sprinkle chopped pecans and a light dusting of cinnamon on top for garnish if desired.
06 - Refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.
