Description
A delightful no-bake layered dessert combining creamy pumpkin cheesecake, crunchy gingersnap cookies, and toasted pecans, sweetened with real maple syrup. Perfect for autumn celebrations or Thanksgiving, this trifle blends traditional fall flavors into an easy-to-make, visually stunning treat.
Ingredients
Scale
Pumpkin Mixture
- 2 cups pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, whipped to stiff peaks
Other Ingredients
- 1 package (about 14 oz) gingersnap cookies or graham crackers, crushed
- 1 cup chopped pecans, toasted
- Additional whipped cream and pecans for garnish
Instructions
- Prepare Pumpkin Mixture: In a medium bowl, mix together the pumpkin puree, maple syrup, and pumpkin pie spice until smooth and well combined to create the pumpkin layer.
- Make Cheesecake Layer: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth. Gently fold in half of the whipped cream, blending carefully to maintain airiness and create the cheesecake layer.
- Assemble Trifle: In a trifle dish or individual serving cups, begin by layering crushed gingersnap cookies at the bottom. Follow with a layer of pumpkin mixture, then spread a layer of the cheesecake mixture on top, and sprinkle with toasted pecans. Repeat these layers until the dish is filled, ensuring the cheesecake mixture is the final top layer.
- Garnish and Chill: Finish by decorating with additional whipped cream and pecans. Cover and refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to set properly before serving.
Notes
- Substitute maple syrup with brown sugar for a richer, deeper flavor.
- This trifle can be prepared a day in advance and kept refrigerated, making it great for entertaining.
- For a lighter version, replace part of the cream cheese with Greek yogurt while maintaining the rest of the recipe as is.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
