Gingersnap Pumpkin Trifle Recipe

Name: Gingersnap Pumpkin Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied Pecans:; 1/2 cup pecan halves; 1 tablespoon brown sugar; 1/2 teaspoon pumpkin pie spice; 2 tablespoons butter; Trifle:; 42 2-inch gingersnap cookies; 1 (15 ounce) can pumpkin puree; 1 (8 ounce) package cream cheese, softened; 1 teaspoon vanilla extract; 1 3/4 cups cold milk; 1 (3.5 ounce) package instant vanilla pudding mix; 2 cups frozen non-dairy whipped topping, thawed and divided

Servings: persons

Candied Pecans:
1/2 cup pecan halves
1 tablespoon brown sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons butter
Trifle:
42 2-inch gingersnap cookies
1 (15 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
2 cups frozen non-dairy whipped topping, thawed and divided

1
Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
2
Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
3
Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
4
Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
5
Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
6
Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

1338

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Candied Pecans:, 1/2 cup pecan halves, 1 tablespoon brown sugar, 1/2 teaspoon pumpkin pie spice, and more.

Yes, Gingersnap Pumpkin Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Pumpkin Trifle

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