As promised, here’s the recipe for the pumpkin and gingerbread trifles I served at Thanksgiving. Since November is almost over (I can hardly believe it), I wanted to squeeze in one last pumpkin recipe.
I’m in charge of bringing a dessert every Thanksgiving, but couldn’t decide on what to bring this year. My Mimi (aka grandma) came to the rescue and suggested I make these pumpkin trifle cups, as she said they’re always a hit. I tweaked her recipe a bit, making homemade whipped cream, adding cinnamon, etc., but kept the general focus of the dessert.
My Mimi was right–the dessert received rave reviews. I’ve already contemplated variations I could make on the trifle. I think a lemon curd, whipped cream and graham cracker trifle would be pretty delicious. :)
- 1 box (3.4 oz.) Jell-O instant pudding and pie filling, vanilla
- 1 cup fat-free milk
- 1 can (15 oz.) Trader Joe's Organic pumpkin puree
- ½ tsp. ground cinnamon, plus more to taste
- 2 cups heavy whipping cream
- 2 tbsp. confectioner's sugar
- 2 tsp. vanilla extract
- 1 bag (5 oz.) Pepperidge Farm Ginger Man Home Style Cookies, crumbled
- In a medium bowl, whisk together pudding mix and milk. Whisk in pumpkin puree and cinnamon.
- In the bowl of a stand mixer with the whisk attachment, whip cream, confectioner's sugar and vanilla at high-speed until stiff peaks form. Make sure not to overbeat.
- Gently fold about 1 cup of whipped cream into pumpkin mixture and stir until fully incorporated.
- In small clear cups or mason jars, layer gingerbread crumbs then pumpkin mixture then whipped cream. Repeat layering process one more time. Sprinkle gingerbread crumbs on top layer of whipped cream. Chill for 1-2 hours, then serve.