Mini Pumpkin Spice Trifles Recipes

EASY PUMPKIN CREAM TRIFLE

Easy Pumpkin Cream Trifle image

I won 3rd place in a cook-off with this very easy holiday recipe.

Provided by Stacey Lynch

Categories Fruits and Vegetables Vegetables Squash

Time 3h10m

Yield 20

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
½ cup water
½ cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g

PUMPKIN TRIFLE

Pumpkin Trifle image

One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional

Steps:

Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

MINI PUMPKIN SPICE TRIFLES

Mini Pumpkin Spice Trifles image

These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! -Rhiannon Brownell, Newport News, Virginia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup canned pumpkin
3/4 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional ground cinnamon, optional

Steps:

Preheat oven to 350°. Whisk together the first 8 ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended., Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack., For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth., To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.

Nutrition Facts : Calories 573 calories, Fat 29g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 419mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

MINI PUMPKIN TRIFLES

Mini Pumpkin Trifles image

Provided by Fake Bake

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

One 15-ounce can pumpkin pie filling (not pumpkin puree)
Whipped topping
1/4 of a store-bought angel food cake, cut into 1/2-inch pieces
Pumpkin seeds, for serving
Ground cinnamon, for serving

Steps:

Stir the pumpkin pie filling well. Divide half the can of pie filling between 4 dessert cups or small glasses. Layer 1 to 2 tablespoons whipped topping on top of the pie filling. Layer the cake pieces over the whipped topping, then repeat with the remaining pumpkin pie filling and more whipped topping. Garnish with pumpkin seeds and ground cinnamon.

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