For an even more intense pumpkin flavor, add 1/4 teaspoon of pumpkin pie spice to the pumpkin-cream cheese mixture. If you prefer homemade whipped cream, substitute 2 cups of heavy cream, whipped with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract. To make ahead, the candied pecans and pumpkin-cream cheese mixture can be prepared up to 2 days in advance and stored separately in the refrigerator.
Gingersnap Pumpkin Trifle
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS10
Embrace the spirit of autumn with this Gingersnap Pumpkin Trifle, a symphony of textures and flavors that dance on your palate. Layers of spiced gingersnap cookies, creamy pumpkin mousse, and crunchy candied pecans create an unforgettable dessert experience, perfect for gracing your holiday table or indulging in a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol29 mg
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Fiber2 g
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Protein5 g
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Saturated Fat10 g
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Sodium373 mg
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Sugar21 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Candied Pecans: In a bowl, toss together the pecan halves, brown sugar, and pumpkin pie spice. (2 minutes)
02
StepToast the Pecans: Melt butter in a skillet over medium heat. Cook and stir the pecan mixture in the hot butter until lightly toasted and fragrant. (5 minutes). Spread the candied pecans out onto a sheet of parchment paper and let cool completely. (20 minutes)
03
StepCookie Base: Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl. (5 minutes)
04
StepPumpkin Cream: In a bowl, beat pumpkin puree and cream cheese together with an electric mixer until smooth and creamy. Add vanilla extract. (5 minutes)
05
StepVanilla Pudding: In a separate bowl, whisk milk and vanilla pudding mix together until the pudding mix is completely dissolved and the mixture is well-blended. (2 minutes). Let the pudding stand until slightly thickened. (5 minutes). Fold in 1 1/2 cups of whipped topping. Stir the pumpkin mixture into the pudding mixture.
06
StepAssemble the Trifle: Spoon half of the pudding mixture over the cookies in the prepared serving dish. Arrange the remaining gingersnap cookies over the pudding mixture. Spread the remaining pudding mixture over the cookies and top with the remaining whipped topping. (10 minutes)
07
StepGarnish and Chill: Sprinkle the candied pecans over the top of the trifle. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together. (120 minutes)
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Sean Ledner
Jul 1, 2025I substituted homemade whipped cream, and it was absolutely divine!
Lucious Block
Jun 26, 2025My family devoured this in minutes! The candied pecans are the perfect touch.
Kallie Flatley
Jun 24, 2025I made this the day before, and it was even better after the flavors had a chance to meld.
Ashley Schmitt
Jun 23, 2025I love that this recipe is so adaptable. I've tried different cookies and nuts, and it always turns out great!
Callie Anderson
Jun 20, 2025This was a huge hit at Thanksgiving! Everyone loved the combination of flavors and textures.
Martin Heathcote
Jun 16, 2025Great recipe! I added a layer of caramel sauce and it was amazing.
Polly Sanford
Jun 13, 2025So easy to make and looks so impressive! Will definitely be making this again.