Description
A delightful dessert that combines the warm flavors of pumpkin and gingerbread, perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 12–15 gingerbread cookies, crumbled
- Additional ground cinnamon for dusting
- Caramel sauce for drizzling
Instructions
- Prepare the gingerbread by crumbling store-bought or homemade cookies.
- Make the pumpkin cream by mixing pumpkin puree, cream cheese, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
- Assemble the trifle by layering crumbled gingerbread and pumpkin cream in a glass dish.
- Chill the assembled trifle for at least 2 hours before serving.
Notes
- Use fresh pumpkin puree for the best flavor.
- Store leftovers in the refrigerator for up to three days.
- For gluten-free, use gluten-free gingerbread cookies.
- For vegan, substitute cream cheese and heavy cream with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin, Gingerbread, Trifle, Dessert, Fall, Holiday