Description
Indulge in the sweet flavors of fall with these delicious Caramel Pumpkin Trifles, featuring layers of pumpkin puree, whipped cream, and ginger snap cookies.
Ingredients
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup caramel sauce (store-bought or homemade)
- 1 package (14 oz) ginger snap cookies, crushed
- 1 cup whipped topping (optional for garnish)
- Chopped pecans or walnuts (optional for garnish)
Instructions
- In a large mixing bowl, combine the pumpkin puree, heavy cream, powdered sugar, vanilla extract, and pumpkin pie spice. Whip the mixture until it is smooth and creamy.
- In serving glasses or bowls, layer the crushed ginger snap cookies at the bottom.
- Add a layer of the pumpkin mixture on top of the cookies, followed by a drizzle of caramel sauce.
- Repeat the layers until the glasses are filled, finishing with a layer of the pumpkin mixture on top.
- Drizzle additional caramel sauce over the top and, if desired, add a dollop of whipped topping.
- Sprinkle chopped pecans or walnuts on top for added crunch and flavor.
- Refrigerate the trifles for at least 1 hour before serving to allow the flavors to meld.
Notes
- To make this recipe gluten-free, use gluten-free ginger snap cookies.
- For a spicier flavor, add an extra 1/2 teaspoon of pumpkin pie spice to the pumpkin mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg