Mini Pumpkin Spice Trifles
These individual layered desserts combine the classic comfort of pumpkin spice with elegant presentation, making them perfect for both casual gatherings and formal holiday dinners. They can be prepared ahead of time, customized to dietary preferences, and served in various vessels from wine glasses to mason jars.
Equipment
- Clear serving glasses or jars
- Mixing Bowls
- Electric Mixer
- Food processor or ziplock bag with rolling pin
Ingredients
For the Pumpkin Layer
- 15 oz pumpkin puree not pumpkin pie filling
- 8 oz cream cheese softened
- 1/2 cup brown sugar can substitute coconut sugar for a less refined option
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Cream Layer
- 2 cups heavy whipping cream or coconut cream for dairy-free option
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Crumble Layer
- 2 cups gingersnap cookies crushed (about 30 cookies)
- 1/4 cup butter melted (or coconut oil)
- 2 tbsp granulated sugar
For Garnish (Optional)
- Additional whipped cream
- Cinnamon or pumpkin pie spice for sprinkling
- Caramel sauce optional
- Chopped pecans or pepitas optional
Instructions
- Place gingersnap cookies in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place cookies in a ziplock bag and crush with a rolling pin.
- In a medium bowl, combine the cookie crumbs with melted butter and sugar until the mixture resembles wet sand. Set aside 2 tablespoons for garnishing the tops of your trifles.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
- Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until fully incorporated and silky smooth.
- In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.
- Take your serving glasses or jars and start with approximately 2 tablespoons of the crumble mixture pressed into the bottom of each glass.
- Follow with about 3 tablespoons of the pumpkin mixture, smoothing it into an even layer.
- Next, add 3 tablespoons of the whipped cream layer.
- Repeat the layers, ending with a whipped cream layer on top.
- Sprinkle the reserved cookie crumbs over the top layer of whipped cream. If desired, add a light dusting of cinnamon, a drizzle of caramel sauce, or a few chopped nuts.
- Cover each trifle with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, allowing the flavors to meld and the cookies to soften slightly.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps.
- For best results when whipping cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping.
- These trifles keep well in the refrigerator for up to 3 days.
- For make-ahead convenience, prepare all components separately and store in airtight containers in the refrigerator for up to 2 days before assembling.
- These desserts do not freeze well due to the cream layer, which can separate upon thawing.
- For best results when whipping cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping.
- These trifles keep well in the refrigerator for up to 3 days.
- For make-ahead convenience, prepare all components separately and store in airtight containers in the refrigerator for up to 2 days before assembling.
- These desserts do not freeze well due to the cream layer, which can separate upon thawing.
Nutrition
Calories: 385kcalCarbohydrates: 32gProtein: 4gFat: 28gSodium: 245mgFiber: 2gSugar: 22g
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