Caramelized Pumpkin Trifle

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups half-and-half
• 1 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• Pumpkin Bread or one 1 1/2 -pound loaf of gingerbread, sliced 1/4 inch thick
• Candied Pumpkin
• Softly whipped cream, for garnish
• 2 tablespoons finely chopped candied ginger, for garnish
• Mint sprigs, for garnish

1. In a bowl, whisk together the sugar, cornstarch and salt.
2. Whisk in 1/3 cup of the half-and-half.
3. In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon.
4. Cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil.
5. Remove from the heat and stir for 1 minute.
6. Stir in the vanilla.
7. Transfer the pudding to a bowl and press plastic wrap on the surface.
8. Refrigerate until chilled.
9. Arrange one-third of the Pumpkin Bread slices in a large glass bowl, overlapping them slightly.
10. Spread one-third of the cinnamon pudding evenly on top.
11. Top with one-third of the Candied Pumpkin with its syrup.
12. Repeat the layering process two times.
13. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.

sugar, cornstarch, salt, cinnamon, vanilla, bread, cream, candied ginger, sprigs

Taken from www.foodandwine.com/recipes/caramelized-pumpkin-trifle (may not work)