Last week I promised to hold off on pumpkin recipes until it got a little later in the season, but then I got sent into a panic from some fellow bloggers. Apparently, there is a little bit of a pumpkin shortage going on and cans are flying off the shelves. I was trying my best to save my pumpkin cravings until it was finally October, but my nerves got the best of me. Luckily my local grocery store had plenty of pumpkin on their shelves, and yes I could have held off on this recipe, but then my mom told me she was having turkey for dinner. Since turkey at her house basically is Thanksgiving dinner with all of the fixings, I knew this recipe would be a wonderful addition to the end of the meal.
It comes together fairly quickly and can be made in advance. I made the pumpkin spice component on Saturday and finished the rest on Sunday. There is little baking required and of course, anything in a trifle dish is pretty to look at. The trifle tastes like a pumpkin cheesecake just will all the components in a pudding type consistency. If you are in a pinch you could swap out the homemade whipped cream for some cool whip, but in my opinion, you can never match the taste of homemade whipped cream. It definitely was a welcome addition to a Sunday fall dinner.
Pumpkin Spice Trifle
Ingredients:
For the Pumpkin Spice Filling:
- 2 blocks of cream cheese (16 oz.) softened
- 2 cups sweetened condensed milk (*16 oz total)
- 3/4 cup canned pumpkin puree
- 2 tsp. pumpkin pie spice
For the Graham Cracker Pecan Crumble:
- 3/4 cup graham cracker crumbs
- 1/4 cup whole pecans
- 1/3 cup sugar
- 3 tbsp. salted butter melted
For the Whipped Cream:
- 2 cups heavy whipping cream**
- 1/3 cup powdered sugar (plus more to taste)
Directions:
For the Pumpkin Spice Filling:
In the bowl of a mixer, blend together softened cream cheese, condensed milk, pumpkin, and pumpkin pie spice. Pour into an airtight container, and allow to set in the refrigerator for a few hours.
For the Graham Cracker Pecan Crumble:
Heat oven to 350° F. Place whole pecans on a baking sheet and toast for about 8 – 10 minutes. Remove & allow to cool to touch. Place toasted pecans into a food processor & pulse until finely chopped. Pour chopped pecans into a bowl and thoroughly mix together with remaining ingredients: graham cracker crumbs, sugar, and melted butter. Firmly press mixture into an 8 x 8 pan that has been coated with cooking spray. Bake at 350° F for 12 – 15 minutes or until golden brown. Remove from oven and allow to cool. Crumble well using a fork or spatula.
For the Whipped Cream:
Beat cream until stiff peaks form. Add in powdered sugar until desired sweetness is acquired.
To Assemble:
In a large trifle bowl layer the Pumpkin Spice Filling followed by the Graham Cracker Pecan Crumble and then the Whipped Cream. Repeat and top with additional Graham Cracker Pecan Crumble.
*Note: One 14oz can plus 1/4 cup = 16 oz
**If you are in a pinch, I bet Cool Whip would work just as well
