Spiced Pumpkin & Caramel Trifle

Name: Spiced Pumpkin & Caramel Trifle
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups pumpkin puree; 4 oz cream cheese (room temperature); 1 tsp pumpkin spice; 1/2 cup brown sugar; 1 tsp vanilla; 1 1/2 cups heavy cream; 2 Tablespoons powdered sugar; 1 tsp vanilla; 1/2 a Package of Gingersnap cookies; 1/2 cup Caramel Sauce

by Pallet and Pantry

4 trifles

30 min

The moment the temperatures start to get cooler and the leaves begin to turn, I'm thinking all things fall. In the kitchen that means baking some of our favorite fall treats that of course include pumpkin and plenty of fall spices. I created this fun and delicious trifle last year when I was trying to come up with something different than pie to serve at Thanksgiving.This dessert is layers and layers of deliciousness and will definitely be enjoyed over the holidays for years to come. I chose to make my trifles in individual glasses but you could definitely serve it in a trifle bowl!

Layers of gingersnap cookies, fresh whipped cream, caramel sauce, and spiced pumpkin mousse.

Spiced Pumpkin & Caramel Trifle

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Recipe details

Yield 4 trifles
Time spent: Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min

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% Daily value

Ingredients

For the Pumpkin Spice Mousse

1 1/2 cups pumpkin puree
4 oz cream cheese (room temperature)
1 tsp pumpkin spice
1/2 cup brown sugar
1 tsp vanilla

For the Whipped Cream

1 1/2 cups heavy cream
2 Tablespoons powdered sugar
1 tsp vanilla

Remaining Ingredients

1/2 a Package of Gingersnap cookies
1/2 cup Caramel Sauce

Instructions

For the Mousse

Combine ingredients for the mousse into a stand mixer or large bowl. Beat until light and fluffy. Set aside.
Add ingredients for whipped cream in a large mixing bowl. Beat until it forms stiff peaks.
Place gingersnaps into a food processor and pulse until they are a crumb-like mixture. **Can also place in a large plastic Ziploc bag and tap gently with a mallet or rolling pin until crumbled.
Layer ingredients, starting with gingersnap crumbs into large dessert glasses.
Next, add a spoonful of whipped cream.
Drizzle with a bit of the caramel sauce.
Top with Pumpkin Spice Mousse.
Repeat layers, topping with whipped cream, a drizzle of caramel, and a gingersnap cookie!
Chill until ready to serve.

Comments

S on Aug 29, 2021

Hi. Can this be made the day before and assembled day of?

1 Reply
- Pallet and Pantry on Aug 29, 2021
  
  Yes! You absolutely can!!
  
  2
Frances Barnstein on Nov 09, 2021

Looks divine.

1 Reply
- Pallet and Pantry on Nov 10, 2021
  
  Thank you!!🥰
  
  Like

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