So, that can sat in my fridge for a week before I finally got around to figuring out what I was going to do with it. After contemplating several much more time consuming and difficult recipes, I decided to try My Baking Addition's recent post for Pumpkin Cheesecake Trifles. I had a little bit more than a cup of pumpkin left over, but figured it would be fine if I mixed it all in. I also made my own pumpkin spice. I had all the ingredients for it and do not need one more spice in my tiny space. The last change I made was the cookie used for the crust. I wanted to make it gluten free so my neighbor could enjoy them as well, I knew I had to be able to share. Rereading the recipe now, I see I forgot to fold half the whip cream in the pumpkin mixture. They turned out fine for all my changes and mistake. Everyone still enjoyed them. They were also super easy so I will have to remember to make them (correctly) more often and make a few scones after.
makes 4 to 6 servings
- 12 Gluten Free Vanilla Cookies, crushed into crumbs
- 1 tablespoon unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup pure pumpkin puree (again I had maybe a 1/4 cup more, but I am not sure)
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 12 oz. whipped topping (Cool Whip), thawed
- In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses (I used short Ikea ones and the one above). Gently press crumbs to form an even layer of crust.
- In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and spices. Beat until well combined and creamy.
- Spoon a layer of pumpkin mixture onto the cookie crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass.
- Store trifles in the refrigerator until ready to serve.