A Spicy Gingerbread Pumpkin Trifle For Fall

I’m a sucker for anything pumpkin. Pumpkin spice lattes (wait have you tried my spiked ones?), pumpkin candles, pumpkin pie, you name it, I want to eat it. While brainstorming fun ideas for easy mason jar desserts, Mandy of Waiting on Martha suggested a pumpkin trifle. Genius!

A Spicy Gingerbread Pumpkin Trifle For Fall

I suppose I’ll attempt my s’mores one at a later date because fall calls for pumpkin. I added my own little twist to this with broken up gingersnap cookies.  This pumpkin trifle recipe is very light and actually not THAT bad for you, yes not that bad.  So go on, make it, eat it, and thank me.

This trifle is a great combination of spicy gingersnap cookies, sweet whipped cream and warm pumpkin pudding.  Depending on how thick you want your pudding to be, you can add in a packet of gelatin to make it more firm.

This recipe keeps it the same consistency as the whipped topping. Feel free to change it up though as I think it adds a nice layer of texture to have the light whipped cream, crunchy cookies and thick pudding.

Ingredients

Whipped Cream

• 8 oz of heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Pumpkin Layer

• 1 cup of whipped cream
• 1 cup of pureed pumpkin
• 1 tbsp brown sugar
• 1 tsp pumpkin pie spice
• Gingersnap cookies – crumbled

Method

Step One

First make your whip cream by whipping together your heavy whipping cream with sugar and vanilla. You can definitely use Cool Whip to make this recipe even faster to make. Set your whipped cream aside.

You’ll also want to crumble up some gingersnap cookies, or gingerbread cookies, whichever you prefer. Set aside for step three.

Step Two

Mix the ingredients for the pumpkin layer together until combined. Then, fold in one cup of your whipping cream to the pumpkin mixture.

Step Three

Take your mason jar and start layering. You’ll start with some cookie, then whipped cream, then pumpkin, and repeat. Keep layering until you get to the top.

Garnish with a whole cookie and cookie crumbles.

PS try my pumpkin pancakes or spiked pumpkin spice latte here.

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Pumpkin Gingersnap Trifle

Servings 2

Ingredients

• Whipped Cream
• 8 oz of heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Pumpkin Layer
• 1 cup of whipped cream
• 1 cup of pureed pumpkin
• 1 tbsp brown sugar
• 1 tsp pumpkin pie spice
• Gingersnap cookies – crumbled

Instructions

• First make your whip cream by whipping together your heavy whipping cream with sugar and vanilla
• Set aside
• Mix pumpkin mixture together
• Fold in 1 cup of your whipping cream to your pumpkin mixture
• Layer in a mason jar
• Eat. It. All.

Notes

If you want your pumpkin layer to be a bit more firm, add gelatin to turn it more into a pudding. Easily substitute gingerbread for the cookies.