Recipe: Pumpkin Trifle


I realize that I already posted a pumpkin recipe. But honestly? I can’t get enough! This recipe was so quick and easy…not to mention delicious….that I just had to share it with all of you! Oh, and you can make it in cute jars. What’s not to love here?!



3/4 cup ginger cookie crumbs (I want to try this with oreos some time too!)

2 tbs butter, melted

1 eight ounce block of cream cheese, softened

1 cup pumpkin puree

1 cup whipped cream

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup sugar

Additional whipped cream for layers (I cheated and use a can of Reddi-Whip!)

Additional crumbs for topping


Mix cookie crumbs and butter together. Press into bottoms of 6 jars or other glass dishes used for single servings.

With a mixer, cream together the cream cheese and the sugar until smooth. Slowly add in pumpkin, vanilla, spices and 1 cup whipped cream.

Spoon half of the pumpkin mixture into the jars, dividing evenly amongst them. Add a layer of whipped cream. Spoon in the rest of the pumpkin mixture evenly. Add another layer of whipped cream. Sprinkle with additional crumbs.

Store in refrigerator until ready to serve. I did notice that a couple of hours after I made these and was ready to serve them that the whipped cream was starting to melt. I suppose if you used cool whip, that would not happen, but I prefer the taste of real cream. I would suggest making the pumpkin mixture and storing in the fridge until ready to prepare, then layering right before serving for best results. However, even with the whipped cream a little melted, it was fantastic!





  1. Yummy! Thanks Shannon… I just bought a couple of boxes of Organic pumpkin puree at Cheese Traders (99 cents!) with which I was lamenting the thought of making ordinary pumpkin pie…
    …& with Gluten free cookie crumbs, the recipe is Gfree!


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