Spiced Pumpkin & Caramel Trifle

Pallet and Pantry
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
Recipe details
  • 4  trifles
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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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
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.
Pallet and Pantry
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