Mini Pumpkin Pie Trifles
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 8-12 mini trifles
 
(Originally published in my column in Ami's Whisk Magazine)
Ingredients
Crumble:
  • 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
Mousse:
  • 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
Instructions
Crumble:
  1. Preheat oven to 350.
  2. 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.
  3. Line a cookie sheet with baking paper and spread the crumbs on it.
  4. Bake at 350 for five minutes, stir, then bake another five minutes.
  5. Set aside to cool completely before making the trifles.
Mousse:
  1. 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.
  2. 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.
  3. Refrigerate the mixture for at least an hour, but preferably longer, until the mixture is stiff enough to pipe.
Assembly
  1. In a glass or jar, layer the crumble and mousse in alternate layers.
  2. Serve chilled.
Plan Ahead:
  1. These trifles freeze beautifully. For best freezing results, assemble in glass jars with lids.
Recipe by Overtime Cook at https://overtimecook.com/2015/11/24/mini-pumpkin-pie-trifles/