Mini Layered Pumpkin Trifles
These sophisticated mini pumpkin trifles offer an elegant individual dessert perfect for autumn gatherings. Featuring a velvety, spiced pumpkin cheesecake mousse layered with crunchy gingersnap cookie crumbles, these treats provide perfect portion control and a delightful contrast in textures. Simple to assemble in clear glassware, they bring professional visual appeal to your table without the need for complex baking, making them an ideal choice for busy holiday entertaining.
- Prep Time: 20
- Total Time: 20
- Yield: 8 servings
- Category: Deserts
- Method: No-Bake Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pumpkin puree
8 ounces cream cheese, softened
0.5 cup powdered sugar, sifted
1 teaspoon pumpkin pie spice
8 ounces whipped topping, thawed
12 gingersnap cookies, crushed
Instructions
In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture.
Whisk until the mixture is uniform in color.
Gently fold in the thawed whipped topping until light and airy.
Place two tablespoons of crushed gingersnaps into the bottom of each of the 8 serving glasses.
Spoon or pipe a generous layer of the pumpkin mousse over the cookie base.
Repeat the layers of cookies and mousse until the glasses are filled to the top.
Notes
For the best flavor and texture, refrigerate the assembled trifles for at least 30 minutes before serving. This allows the cookies to soften slightly while retaining a pleasant crunch. You can substitute homemade ginger biscuits for the gingersnaps if preferred. Store any leftovers covered in the refrigerator for up to 2 days.
Find it online: https://flavoornote.com/mini-layered-pumpkin-trifles/