pumpkin pie trifles with a gingersnap crust

October 28, 2014


pumpkin pie trifles via M Loves M @marmar
Halloween week is here! I can hardly believe it! Halloween is such a fun holiday and even though I don’t go trick or treating anymore, I love eating lots of sweets! I made these Pumpkin Cheesecake Trifles over the weekend and I think they’d be a great dessert to make for a party. Pumpkin pie gets a lot of love this time of year, but pumpkin cheesecake is just as good in my opinion! I love that this is a no-bake recipe, making is super easy to prepare ahead of time. All you need to do before serving is add some gingersnap crumbs on top. I love the combination of ginger with pumpkin. It has a good spicy & sweet element! 
gingersnap crust for pumpkin pie trifles via M Loves M @marmar
pumpkin pie trifle mixture via M Loves M @marmar
pumpkin pie trifle and whipped cream mixtures via M Loves M @marmar
making pumpkin pie trifles via M Loves M @marmar
pumpkin pie trifles via M Loves M. An easy fall dessert. @marmar
easy fall dessert pumpkin pie trifle via M Loves M @marmar

Individual Pumpkin Pie Trifles with Gingersnap Crust
makes 4 servings

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.

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!

Are any of you hosting a Halloween party? I love that it’s on a Friday this year! I’m going to be making up my mom’s famous chili recipe, serving it with spaghetti noodles, and finishing it with these trifles. I can’t wait!

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