The Ultimate Thanksgiving Dessert

Thanksgiving is coming, and we all know that means pumpkin pie. Don’t get me wrong, I LOVE pie – any kind, really, and would be happy if that were all that was served. But, a few years ago, I wanted to come up with a new, more exciting fall dessert to serve at an event I was helping with. I wanted to stick with the traditional fall flavors, but I didn’t want to bring the same old thing everyone always expects. I scratched out this recipe on my nearest notebook (see my love of notebooks here), made a few changes here and there as I created some prototypes (which Jeremy was happy to test), and came up with this final recipe for a Butterscotch Pumpkin Trifle. I will tell you, it is as delicious as it sounds.

This dessert is ALWAYS a huge hit – just look at all those layers of pumpkin-y goodness. The different textures with the creamy mousse, fluffy whipped cream, soft pumpkin bread, crunchy gingersnaps and pecans make it so, so yummy. I hope you enjoy it as much as my family does!

Make the layers

Pumpkin bread: 1 standard loaf of pumpkin bread (I use Krusteaz), baked as directed, cooled and then crumbled or cubed

Pumpkin mousse:
– 2 packages Jell-O butterscotch instant pudding
– 3 cups cold milk
– 2 cups Cool Whip, thawed
– 1 tsp cinnamon
– 1/2 tsp allspice
– 1/2 tsp ginger
– 1 cup pumpkin purée (from a can)
Prepare pudding with the 3 cups cold milk (not according to directions on package), then combine with spices and pumpkin. You can also substitute pumpkin pie spice for the spices if you have it.  Fold in Cool Whip, then set aside in fridge.

Whipped cream:
– 3 cups whipping cream
– 6 tbsp Starbucks cinnamon dolce syrup (this can be hard to find – it’s ok to just use vanilla and sugar to taste)
Whip cream together with syrup until stiff peaks form (may not become very thick because of syrup – this is ok!)

Toppings:
Crushed gingersnaps
Candied pecans and caramel sauce (both optional but recommended)

Assemble the trifle

Get out your favorite trifle dish and start layering, in this order:

1. Half the pumpkin mousse
2. Half of the pumpkin bread
3. Half of the whipped cream

Do the layers one more time, ending with the whipped cream on top. Sprinkle the gingersnaps on top. If you’re going to serve right away, I would add the pecans and caramel sauce on top now. Otherwise, put the whole trifle in the fridge until you’re ready to serve and put the pecans and caramel on then. I think this trifle tastes even better the next day, so feel free to prepare ahead of time.

Tell me if you try my recipe out and how you like it, and if anyone missed the pumpkin pie!