Mackenzie and I have been making The Trifling Pumpkin for Thanksgiving for years and years, and it holds such a special place in our hearts. I love that so many of my favorite Thanksgiving memories come from the time we spend in the kitchen together. This is one of those recipes that makes me think of her as soon as I pull out the gingersnaps. I look forward to making it with her just as much as I look forward to getting that first spoonful.
It starts with a buttery gingersnap crumble that gets ten minutes in the oven. Then come two creamy layers. The first is a vanilla filling made with cream cheese and instant pudding, with Cool Whip folded in to lighten it up. The second is a pumpkin cream cheese filling with cinnamon and pumpkin pie spice. We build those three layers twice and finish the whole thing with a little more Cool Whip and a handful of the baked gingersnap crumbles. My favorite bites are the ones where you get a little of everything.
If you have a glass trifle dish, this is a fun time to pull it out so you can see all the layers. A 9x13 dish works just as well and makes it easy to spread the fillings out and scoop servings at the table. Either way, give it plenty of fridge time. I like getting dessert assembled early on Thanksgiving so it can set up while everything else is going.
Ingredients
Gingersnap crumble
50 to 55 gingersnap cookies
1/4 cup sugar
1 stick salted butter, melted
Vanilla cream cheese layer
8 ounces cream cheese, at room temperature
1/4 cup sugar
2 packages instant vanilla pudding mix
1 pint heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
3/4 tub Cool Whip, thawed
Pumpkin cream cheese layer
8 ounces cream cheese, at room temperature
1/4 cup sugar
1 can (15 ounces) pumpkin puree
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Topping
Remaining 1/4 tub Cool Whip, thawed
Reserved baked gingersnap crumbles
Directions
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Crush the gingersnaps with the sugar until the cookies are in small pieces. Stir in the melted salted butter until the crumbs are evenly coated.
Spread the crumb mixture evenly on the prepared cookie sheet and bake for 10 minutes. Let it cool completely, then break up any large clumps. Set aside a handful for the topping and divide the remaining crumbles in half for the two layers.
In a mixing bowl, beat the room temperature cream cheese and sugar until smooth. Add the instant vanilla pudding mix, heavy whipping cream, whole milk and vanilla extract. Mix until creamy, then gently fold in three quarters of the tub of Cool Whip.
In a second mixing bowl, beat the room temperature cream cheese and sugar until smooth. Add the pumpkin puree, vanilla extract, cinnamon and pumpkin pie spice. Mix well, scraping the sides of the bowl as needed, until the filling is evenly combined.
Scatter half of the layering crumbles in the bottom of a trifle dish or 9x13 dish. Spoon half of the vanilla cream cheese filling over the crumbles and gently spread it out. Add half of the pumpkin filling the same way. Repeat with the remaining layering crumbles, vanilla filling and pumpkin filling.
Spread the remaining quarter tub of Cool Whip over the top and sprinkle with the reserved gingersnap crumbles. Cover and refrigerate for 4 to 6 hours to let the layers set before serving. Scoop all the way to the bottom so everyone gets some of that buttery gingersnap crumble.
