Recipes Desserts Specialty Dessert Recipes Trifle Recipes Gingersnap Pumpkin Trifle 4.7 (3) 3 Reviews 3 Photos This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping. Submitted by Julie G Updated on November 25, 2024 Save Rate Print Share Close Add Photo 3 3 Prep Time: 20 mins Cook Time: 5 mins Additional Time: 5 mins Total Time: 30 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Candied Pecans: ½ cup pecan halves 1 tablespoon brown sugar ½ teaspoon pumpkin pie spice 2 tablespoons butter Trifle: 42 2-inch gingersnap cookies 1 (15 ounce) can pumpkin puree 1 (8 ounce) package cream cheese, softened 1 teaspoon vanilla extract 1 ¾ cups cold milk 1 (3.5 ounce) package instant vanilla pudding mix 2 cups frozen non-dairy whipped topping, thawed and divided Directions Toss pecans, brown sugar, and pumpkin pie spice together in a bowl. Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely. Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl. Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice. Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture. Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top. I Made It Print Nutrition Facts (per serving) 323 Calories 20g Fat 34g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 323 % Daily Value * Total Fat 20g 25% Saturated Fat 10g 49% Cholesterol 29mg 10% Sodium 373mg 16% Total Carbohydrate 34g 12% Dietary Fiber 2g 6% Total Sugars 21g Protein 5g 9% Vitamin C 2mg 2% Calcium 78mg 6% Iron 2mg 9% Potassium 192mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.