Individual Pumpkin Pie Trifles with Gingersnap Crust
makes 4 servings
INGREDIENTS
13 Gingersnap cookies, crushed into crumbs yielding about 3/4 cup
2 TBSP unsalted butter, melted
8 ounces cream cheese, completely softened {let sit out for about an hour}
1 cup pumpkin puree
1 teaspoon pure vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg {freshly ground if possible}
whipped cream {recipe below}
whipped cream recipe
2 cups heavy whipping cream
3 Tablespoons sugar
whipped cream directions
Place the sugar into a mixing bowl and add the cream. Whisk with an electric mixer until stiff peaks form.
DIRECTIONS
In a medium bowl, combine crumbled gingersnap cookies with melted butter. Mix so that the butter evenly coats crumbs. Divide crumb mixture amongst 4 serving glasses {I used stemless wine glasses}, pressing to form an even layer of crust.
In a large bowl of an electric mixer, beat cream cheese until it’s completely smooth. You don’t want any lumps, which is why you want to make sure it softens beforehand. Add pumpkin puree, vanilla extract, sugar and spices. Beat until creamy and then fold in half of the whipped cream. Mix gently so that no streaks remain.
To assemble desserts: Layer pumpkin mixture on top of crust with a spoon or piping tool. Follow that with a layer of whipped cream and then alternate between the two, finishing with a layer of whipped cream on the top. Store covered in the fridge until ready to serve. Top with leftover gingersnap crumbs.
*note: I made my own whipped cream but it might be easier to use whipped cream from a can because then no piping is needed and it looks extra pretty!
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