oats

Pumpkin Pie in a cup.  This is a great dessert for kids at Thanksgiving or just for fun at home.  Simple to make, easy to eat.  Get ready to relieve your sweet tooth and enjoy this pumpkin treat.

Servings: 8

Ingredients:

• 1 15oz can of pumpkin
• 1 (8oz) container of frozen whipped topping, thawed and divided
• 1 cup confectioners sugar divided
• 1 and 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 (8oz) package of cream cheese, softened
• 2 tsps vanilla extract
• 1/4 cup of ginger snap cookie crumbs
• 1/2 cup oats
• 1/2 cup brown sugar
• 2 tbsp butter softened
• 1 can of ready whip
• 8 to 10 ginger snap cookies

 

Directions:

1. In a medium bowl, combine pumpkin, 1/2 a container of whipped topping, 1/2 cup of confectioners sugar, pumpkin pie spice, cinnamon and salt.  Beat with mixer at medium speed until well blended.
   

   
2. In another medium bowl, combine cream cheese, remaining 1/2 container of whipped topping, vanilla extract and remaining confectioners sugar (1/2 cup).  Beat with a mixer until smooth.  
3. Place both bowls in the refrigerator until ready to plate (will keep in refrigerator over night).  
4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
5. In a small bowl mix the oats, brown sugar and butter until well blended.  You’ll need to get your fingers in it to make sure the butter spread evenly.  Spread out oat mixture onto the baking sheet and bake for 15 minutes.  Using a spatula, move the oats around and bake for another 5ish minutes (until golden brown color).
   

   

   

    

    

6. Remove the oat mixture from the oven and let cool (you can store them in a zip-lock bag if prepping the next day).
   

   
7. While the oats are cooling, Spoon or pipe the first layer (cream cheese mixture) of the trifle in each of the cups.  
8. Sprinkle oat topping onto the first layer (once they are cooled enough) and then spoon or pipe the final layer (pumpkin mixture).
   

   

   
9. Smash a few ginger snap cookies using a zip-lock bag and a rolling pin.  
10. Garnish the trifle with whipped cream, a sprinkle of ginger snap crumbs and a ginger snap cookie.
    

    

    

    

Hope you enjoy my take on the pumpkin trifle by adding my oat topping to the mix.  It is seriously like eating pumpkin pie cheesecake in a cup.  And it’s perfect to eat in our Florida fall heat.

Thank you tiny book of Tea and Treats for sharing your delicious recipes.

Katie