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Gingersnap Pumpkin Trifle
Gingersnap Pumpkin Trifle
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Pumpkin gingersnap trifle: A festive holiday treat!
Ingredients:
  • 0.5 cup pecan halves
  • 0.5 teaspoon pumpkin pie spice
  • 2 tablespoons butter
  • 42 2-inch gingersnap cookies
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1.75 cups cold milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 2 cups frozen non-dairy whipped topping, thawed and divided
Instructions:
  • Combine pecans, rich brown sugar, and aromatic pumpkin pie spice in a bowl.
  • In a skillet over medium heat, melt butter. Stir pecans into the melted butter and cook until they are lightly toasted and fragrant, approximately 5 minutes. Transfer the candied pecans to a sheet of waxed paper to cool completely.
  • Line the bottom and sides of a 2 1/2-quart serving bowl with 32 gingersnap cookies in a single layer.
  • In a bowl, use an electric mixer to blend the smooth pumpkin puree and cream cheese until creamy. Mix in vanilla extract and pumpkin pie spice.
  • In a bowl, vigorously whisk together milk and vanilla pudding mix until completely dissolved and well-blended, approximately 2 minutes. Allow the pudding to slightly thicken for about 5 minutes. Gently fold in 1 1/2 cups of whipped topping, then stir in the pumpkin mixture.
  • Pour half of the pudding mixture over the cookies in the serving dish. Layer the rest of the gingersnap cookies on top. Pour the rest of the pudding mixture over the cookies. Spread the remaining whipped topping over the pudding mixture. Sprinkle candied pecans on top.

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