Pumpkin Spice Mini Trifles with Gingerbread Crust Recipe

Prep Time 35 mins
Cook Time 10 mins
Rest Time 2 hrs
Total Time 2 hrs 45 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Fall
Description

These Pumpkin Spice Mini Trifles with Gingerbread Crust are the perfect fall dessert — creamy, spiced, and irresistibly layered. Each glass holds a cozy combination of buttery gingerbread crumbs, smooth pumpkin spice mousse, and lightly whipped cream for a festive finish. Whether you’re serving them at Thanksgiving dinner, a cozy fall party, or just treating yourself to something seasonal, these mini trifles are an elegant yet easy-to-make dessert that captures the warm flavors of autumn.

Ingredients
    For the Gingerbread Crust
  • 1 ½ cups crushed gingerbread cookies (finely crushed)
  • 4 tbsp unsalted butter (melted)
  • 1 tbsp brown sugar (optional, for extra sweetness)
  • ¼ tsp ground cinnamon (enhances the spice aroma)
    • For the Pumpkin Spice Mousse
  • 1 cup pumpkin puree (canned or homemade)
  • ¾ cup heavy cream (chilled)
  • ½ cup cream cheese (softened)
  • ¼ cup brown sugar (packed)
  • ¼ cup granulated sugar (adjust to taste)
  • 1 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, and cloves)
  • ¼ tsp ground ginger (optional for stronger spice tone)
    • For the Whipped Cream Layer
  • 1 cup heavy whipping cream (cold)
  • 2 tbsp powdered sugar (sifted)
  • ½ tsp vanilla extract (optional)
    • For Garnish (Optional)
  • Crushed gingerbread cookies (for topping)
  • Cinnamon stick or dusting of nutmeg (decorative touch)
  • Small dollop of whipped cream (to finish each cup)
Instructions
    Prepare the Gingerbread Crust
  1. 1
    In a medium bowl, combine the crushed gingerbread cookies, melted butter, brown sugar, and cinnamon. Mix until the texture resembles damp sand.
  2. 2
    Spoon about 2 tablespoons of the mixture into the bottom of each serving glass. Press down gently using the back of a spoon to form a compact base.
  3. 3
    You can either bake it at 180°C for 8–10 minutes for a firmer crust or keep it unbaked for a softer texture. Let cool completely if baked.
    4. Make the Pumpkin Spice Mousse
  4. 4
    In a mixing bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and creamy.
  5. 5
    Add in the pumpkin puree, vanilla extract, and pumpkin spice blend. Mix until fully combined and fluffy.
  6. 6
    In a separate bowl, whip the heavy cream until soft peaks form.
  7. 7
    Gently fold the whipped cream into the pumpkin mixture until smooth and airy — avoid overmixing to maintain a light mousse texture.
    8. Prepare the Whipped Cream Layer
  8. 8
    In another chilled bowl, beat heavy whipping cream with powdered sugar and vanilla until medium peaks form.
  9. 9
    This will be your soft topping layer for the trifles.
    10. Assemble the Mini Trifles
  10. 10
    Begin layering:
  11. 11
    Start with a layer of gingerbread crust at the bottom of each cup.
  12. 12
    Add a generous layer of pumpkin spice mousse.
  13. 13
    Follow with a thin layer of whipped cream.
  14. 14
    Repeat these layers if using taller glasses.
  15. 15
    Finish with a final swirl or dollop of whipped cream on top.
    16. Garnish and Chill
  16. 16
    Sprinkle crushed gingerbread crumbs or dust lightly with cinnamon or nutmeg.
  17. 17
    Chill the trifles for at least 2 hours before serving to let the layers set and flavors blend beautifully.
    18. Serve
  18. 18
    Serve chilled, directly from the refrigerator. Each spoonful should reveal the creamy mousse, crunchy base, and soft whipped topping — the perfect festive balance of texture and flavor.
Note
  • Storage: Keep the trifles covered in the refrigerator for up to 3 days. Do not freeze, as the mousse may lose its texture.
  • Make-Ahead Tip: You can prepare the mousse and crust a day in advance. Assemble just before serving for best presentation.
  • Variation: Add a layer of caramel drizzle between the mousse and whipped cream for a richer flavor, or swap the gingerbread base with speculoos cookies for a milder spice profile.
  • Vegan Option: Use coconut cream instead of heavy cream and dairy-free cream cheese for a plant-based version.
Keywords: pumpkin dessert, fall recipe, trifle cups, easy no-bake dessert, festive treat
Read it online: https://petitepanini.com/recipe/pumpkin-spice-mini-trifles-with-gingerbread-crust-recipe/