Mini Pumpkin Trifles Recipes

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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

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 CARAMEL TRIFLE



Pumpkin Caramel Trifle image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix
1 cup water
3 tbsps. Crisco® Pure Vegetable Oil
1 large egg
3 cups milk
2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling
1 (8 oz.) container frozen extra creamy whipped topping, thawed
1/2 cup Smucker's® Caramel Flavored Topping
1/2 tsp. ground cinnamon
6 tbsps. chopped pecans

Steps:

  • HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
  • PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
  • LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
  • SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.

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

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

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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