Preparation Steps

• In a medium saucepan, whisk together pumpkin puree, sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
• Gradually whisk in milk and heavy cream. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 160°F), about 15–20 minutes. Do not boil.
• Sprinkle gelatin over ¼ cup cold water in a small bowl; let stand 1 minute. Stir into hot pumpkin mixture and cook 1 minute more to dissolve gelatin. Pour into a clean bowl, cover with plastic wrap touching the surface, and refrigerate until slightly thickened, about 1 hour.
• Meanwhile, prepare the cake layer: Cut pound cake into 1-inch cubes and set aside.
• In a large bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• To assemble the trifle, place half of the cake cubes in the bottom of a trifle dish or large glass bowl. Spread half of the chilled pumpkin mixture over the cake. Top with half of the whipped cream and a sprinkle of cinnamon.
• Repeat layers with remaining cake, pumpkin mixture, and whipped cream. Garnish with additional cinnamon and drizzle with caramel sauce.
• Refrigerate trifle for at least 2 hours before serving to allow flavors to meld.