Mini Pumpkin Pie Trifles are a decadent and creamy twist on a classic treat.
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Here’s a little secret. I’ve never had pumpkin pie.
Crazy, right? Well. What can I tell you? Growing up, pies were usually fruit based. We’d have apple pie, cherry pie, and others. Occasionally, we’d have pecan pie. But somehow, I never had a slice of pumpkin pie.
And because, as an adult, I enjoy creating twists on traditional favorites, I didn’t bother with pumpkin pie. Instead, I made Pumpkin Pie Trifle.
Are you ready for the next shocker? Here goes: I don’t love heavily flavored pumpkin recipes.
Don’t get me wrong. I love a bit of pumpkin flavor in my treats, as evidenced by my pumpkin pancakes, pumpkin pancakes, pumpkin pancakes, pumpkin pancakes. But I like a subtle pumpkin flavor – not being knocked over the head with it. And that’s the real reason that I’ve created these trifles. The fluffy, dreamy pumpkin mixture has just the right amount of pumpkin – it’s there, but not overwhelming.
So whether you’re like me, and don’t like too much pumpkin, or whether you simply want to try something new this Thanksgiving, here’s your dessert: Pumpkin Pie Trifle.
You can thank me later.
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- 8 vanilla sandwich cookies
- 1 cup flour
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- pinch ginger and cloves
- ¼ cup oil
- ⅔ cup canned pumpkin puree (NOT pumpkin pie filling)
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- pinch ginger and cloves
- 1 8-oz container cream cheese or tofutti cream cheese (unwhipped)
- ½ cup confectioners sugar
- 1 cup heavy whipping cream or non-dairy whip topping
- Preheat oven to 350.
- Crush the cookies so they are mostly large crumbs with a few bigger pieces for texture. Mix with all of the ingredients in a small bowl until combined.
- Line a cookie sheet with baking paper and spread the crumbs on it.
- Bake at 350 for five minutes, stir, then bake another five minutes.
- Set aside to cool completely before making the trifles.
- In a medium bowl, whisk together the pumpkin, brown sugar, vanilla and spices. Add the cream cheese and confectioner’s sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the whip topping until stiff peaks form. Use a rubber spatula to gently fold the whipped topping into the pumpkin mixture and stir until incorporated. Don’t overmix.
- Refrigerate the mixture for at least an hour, but preferably longer, until the mixture is stiff enough to pipe.
- In a glass or jar, layer the crumble and mousse in alternate layers.
- Serve chilled.
- These trifles freeze beautifully. For best freezing results, assemble in glass jars with lids.
Tools Needed for This Recipe:
Piping Bags and Tips
If You Liked This Recipe, You’ll Also Love:
Peanut Butter Mousse with Chocolate Pretzel Crumbs
No-Bake Lemon Cheesecake Mousse Cups
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Thanks for stopping by folks! Happy baking – and come back soon! – Miriam
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I don’t like a huge amount of pumpkin flavoring either. This looks really good. I’m really gonna have to try it!