2 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1-1/2 cup all-purpose flour
1-1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 teaspoon cinnamon
1/2 teaspoon ground ginger
2-1/2 stick unsalted butter
2/3 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
1 cup canned pumpkin puree
1/2 cup granulated sugar
4 cup unsalted pecan halves
1 egg whites
1-1/2 teaspoon vanilla extract
4 cup water
2 package instant vanilla pudding
2 teaspoon whole milk
3 cup confectioners sugar
For the Pumpkin Pound Cake
PREHEAT oven to 350ºF and line a 8 x 4 inch loaf pan with parchment paper. Butter or spray the pan with non-stick spray.
WHISK together in a medium bowl the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. Set aside.
CREAM the butter and both sugars fluffy in a large bowl or the bowl of your electric mixer fitted with the paddle attachment. Add the eggs, one at a time, allowing each to incorporate before adding the next. Add the vanilla and pumpkin and mix to combine.
SLOWLY add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
SCRAPE batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.
For the Candied Pecans
PREHEAT oven to 300ºF, line a rimmed baking sheet with parchment paper and set aside.
ADD both sugars, cinnamon, and salt in a medium bowl. Whisk until combined. Set aside.
WHISK the egg white, vanilla, and water together until frothy in a large bowl. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
SPREAD the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
For the Milk Pudding
WHISK together condensed milk, cold water and instant pudding until thoroughly combined in a large bowl. Refrigerate until set.
For the Milk buttercream
BEAT together in a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), the butter, condensed milk, vanilla, and milk until combined.
ADD in sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
DOLLOP, in a trifle dish, about 1 cup of the pudding on the bottom and spread evenly to the edges.
TOP with a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans (about 1/2 cup).
TOP the pecans with another cup of the pudding, followed by a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans.
REPEAT these layers until you are out of pudding and pumpkin bread.
SPRINKLE your last pumpkin bread with some candied pecans.
USE a piping bag or just with a spatula, pipe or spread the buttercream across the top of the trifle. Sprinkle with a few final pecans.
REFRIGERATE for an hour or two before serving.
Recipe Credit to Jenna from Butter Loves Company