Pumpkin Cream Pie Trifle is a delightful dessert that combines the rich flavors of pumpkin pie with the lightness of cream and layers of deliciousness. This no-bake dessert is perfect for fall gatherings, Thanksgiving celebrations, or any occasion where you want to impress your guests with a stunning yet simple treat. With its creamy texture, spiced pumpkin filling, and crunchy gingersnap layers, this trifle is sure to become a family favorite. Let’s dive into the ingredients and the step-by-step process to create this mouthwatering Pumpkin Cream Pie Trifle.
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 package (8 oz) cream cheese, softened
- 1 cup gingersnap cookies, crushed
- 1 cup whipped topping (optional for garnish)
- Additional gingersnap cookies for garnish
Instructions
Step 1: Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and spices (cinnamon, nutmeg, and ginger), mixing until well combined.
Step 2: Add Pumpkin Puree
Fold in the pumpkin puree into the cream cheese mixture until fully incorporated. This will create a rich and creamy pumpkin filling.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture, ensuring you maintain the light and airy texture.
Step 4: Layer the Trifle
In a large trifle dish or individual serving glasses, start with a layer of crushed gingersnap cookies at the bottom. Follow this with a generous layer of the pumpkin cream mixture. Repeat the layers until all ingredients are used, finishing with the pumpkin cream layer on top.
Step 5: Chill and Serve
Cover the trifle with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set. Before serving, top with whipped topping and garnish with additional crushed gingersnap cookies.
FAQs
Can I make Pumpkin Cream Pie Trifle ahead of time?
Yes! This trifle can be made a day in advance. Just ensure it is covered and stored in the refrigerator until you are ready to serve.
What can I substitute for gingersnap cookies?
If you don’t have gingersnap cookies, you can use crushed graham crackers or vanilla wafers as an alternative.
Is there a dairy-free option for this recipe?
Absolutely! You can use dairy-free cream cheese and coconut cream as a substitute for heavy whipping cream to make a delicious dairy-free version.
How long does Pumpkin Cream Pie Trifle last in the fridge?
This dessert should be consumed within 3-4 days when stored in the refrigerator for the best taste and texture.