Spiced Pumpkin Mousse Trifle
Many moons ago (3 years ago to be exact) I made a pumpkin mouse trifle, It was so good I actually had it here on our blog. But when I looked back at the old post I cringed at the sight of my old terrible iPhone pictures, and how I wrote the whole thing. I can’t believe I would commit such crimes. Gladly out photo and writing skills have improved. So I’m bringing the trifle back! 
This pumpkin trifle is so good, it’s easy and quick to make, kids and adults love it, it’s a little sweet and spicy. It’s basically the trifecta of desserts…if there is such a thing. Lol I originally saw this recipe in a Rachel Ray magazine from a few years ago and decided to make it. You can go here for the recipe on her website if you would like to. Oh and we also did a Facebook live video of me making this trifle, you can go check it out here to see me in action! 
 I continue to make this trifle year after year because it’s so easy and quick to make, plus it’s better if you make it and let it sit in the fridge for a day or two. I’m actually planning on making this instead of pumpkin pie for Thanksgiving, I’m just breaking all the rules, and throwing tradition out the window this year!! 
 

 

 All you need is-
  • 1 16oz container of whipped topping
  • 1 15 ounce can  pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 Box of gingersnap cookies (crushed)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • 1 7 1/2 ounce jar  marshmallow cream

Spiced Pumpkin Mousse Trifle

In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. 

The way I’ll make mousse is by “folding” the whipped cream into the rest of the mixture, I will just use a rubber spatula and go in the middle and fold the mixture and whipped cream together slowly and gently. It’s all about making it a fluffy pumpkin cloud. 

Spiced Pumpkin Mousse Trifle

Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Then spread one-third of the whipped cream on top, and repeat twice having the whipped cream be on top and sprinkle some cookie crumbs on top to make it pretty.

Spiced Pumpkin Mousse Trifle

You can serve this immediately, or let it sit int he refrigerator for a couple days or overnight. If you guys do decide to make this be sure to tag us or use the #tpscoooking hashtag so we can see your wonderful creations!

Whats a go to dessert that you like to make for Thanksgiving??

 
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Spiced Pumpkin Mouse Trifle
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Ingredients
  1. * 1 16oz container of whipped topping
  2. * 1 15 ounce can  pure pumpkin puree
  3. * 1 teaspoon pure vanilla extract
  4. * 1 teaspoon ground cinnamon
  5. * 1/2 teaspoon ground ginger
  6. * Pinch ground cloves
  7. * 1 7 1/2 ounce jar  marshmallow cream
  8. 1 Box of gingersnap cookies (crushed)
Instructions
  1. n a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream.
  2. The way I'll make mousse is by "folding" the whipped cream into the rest of the mixture, I will just use a rubber spatula and go in the middle and fold the mixture and whipped cream together slowly and gently. It's all about making it a fluffy pumpkin cloud.
  3. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Then spread one-third of the whipped cream on top, and repeat twice having the whipped cream be on top and sprinkle some cookie crumbs on top to make it pretty.
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