Layered Pumpkin Trifles

A beautiful and delicious dessert that looks like you labored for hours. The perfect blend of seasonal and sweetness. Also, a wonderful option for those that may not enjoy traditional pumpkin pie. Easily made ahead for a crowd. (I’m making these on Wednesday for our Thanksgiving meal on Thursday!) Enjoy!

Serves 4

Ingredients:

2 cups heavy whipping cream

3 Tbsp granulated sugar

8 oz cream cheese, softened to room temperature

1 cup pumpkin puree

1/3 cup pumpkin butter

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1 cup gingersnaps, crushed

3 Tbsp melted butter

Pinch of salt

Directions:

Using a hand mixer or stand mixer, beat cream and sugar until soft peaks form.

In a separate bowl, beat cream cheese, pumpkin puree, pumpkin butter, vanilla and pumpkin pie spice until smooth and combined. Fold half of whipped cream into pumpkin mixture.

In a small bowl, combine crushed gingersnaps, melted butter and a pinch of salt. Combine until texture is like wet sand.

In small glasses or individual trifle dishes, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Repeat layering pumpkin cream and whipped cream two times. Top each portion with a sprinkling of crushed gingersnaps.

Refrigerate until ready to serve.