Description
A delightful dessert that combines layers of pumpkin puree, whipped cream, and caramel sauce, all nestled between crunchy ginger snap cookies.
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup caramel sauce
- 2 cups ginger snap cookies, crushed
- 1/2 cup chopped pecans (optional)
- Whipped cream for topping (optional)
Instructions
- In a mixing bowl, combine the pumpkin puree, heavy cream, powdered sugar, vanilla extract, and pumpkin pie spice. Whip the mixture until it forms soft peaks.
- In serving glasses or bowls, layer the crushed ginger snap cookies at the bottom.
- Add a layer of the pumpkin mixture over 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 sprinkle with chopped pecans if desired.
- Chill the trifles in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Just before serving, top with a dollop of whipped cream if desired.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- You can also swap ginger snap cookies for crushed graham crackers for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg