Description
This Ginger Snaps Pumpkin Trifle is a delicious, easy, no-bake dessert with layers of spiced gingersnap cookies, pumpkin filling, and whipped cream.
Ingredients
Units
Scale
- 1 15-ounce can of pumpkin
- 1 teaspoon pumpkin pie spice
- 1/4 cup mascarpone cheese
- 1/4 cup cane syrup
- 2 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla
- 75 ginger snap cookies, 15 ounces
- 2 crushed cookies for a garnish
Instructions
- Place the pumpkin, pumpkin spice, mascarpone, and cane syrup in a medium bowl. Sir, until well combined, set aside.
- In a separate large mixing bowl, whip the heavy whipping cream with an electric mixer until thickened, then add the powdered sugar a little at a time. Continue beating until the cream forms soft peaks, stir in the vanilla, and set aside.
- Layer 25 cookies on the bottom of a glass trifle bowl or in a large glass bowl.
- Spread 1/3 of the pumpkin filling onto the cookies, making a thin layer.
- Spread 1/3 of the whipped cream over the pumpkin filling.
- Repeat layers of the cookies, pumpkin filling, and cream two more times, ending with the whipped cream.
- Crush the cookies to make ginger snap crumbs, then sprinkle them on top as a garnish.
- Cover with plastic wrap and refrigerate for about 8 hours before serving. The longer it sits in the refrigerator, the better it tastes.
Notes
- Use real pumpkin, not pumpkin pie filling.
- Do not overbeat the cream, or it will turn to butter.
- You may eat this dessert after it's made, but it's better after it sits in the refrigerator for about 8 hours.
