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.
- 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
- 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.
- 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.
- Place both bowls in the refrigerator until ready to plate (will keep in refrigerator over night).
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 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).
- Remove the oat mixture from the oven and let cool (you can store them in a zip-lock bag if prepping the next day).
- While the oats are cooling, Spoon or pipe the first layer (cream cheese mixture) of the trifle in each of the cups.
- Sprinkle oat topping onto the first layer (once they are cooled enough) and then spoon or pipe the final layer (pumpkin mixture).
- Smash a few ginger snap cookies using a zip-lock bag and a rolling pin.
- 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.
As we enter into October I have started to long for fall foods. And not just your traditional pumpkin flavors but those amazing Thanksgiving flavors of turkey and cranberry. It is such a lovely combo that I just had to make these delicious pinwheels. Trust me you’ll love them!
6 oz whipped cream cheese
½ cup of avocado cilantro dressing
2 lbs of Turkey meat
1 container of sprouts or spinach
10 large flour tortillas, spinach tortillas or flat bread
1 cup of dried cranberries
- Mix together the whipped cream cheese and dressing until well blended.
Made with yogurt
- Layout the tortilla and spread the cream cheese dressing leaving ½ inch clear from the edge.
- Sprinkle the dried cranberries evenly across the cream cheese dressing.
- Lay the sliced turkey meat across the tortilla leaving a one inch area open (this is so the turkey isn’t wasted and sticks out the end when wrapping). You can do one layer or more.
- Spread your choice of sprouts or spinach over the sliced meat.
- Carefully roll your tortilla tightly starting at the opposite end of the one inch opened area.
- Wrap the rolled tortilla tightly in cling wrap and place in the frig for about one hour before slicing and serving.
A nice, healthy snack or lunch item to satisfy the taste buds.
Add your favorite dressing to the cream cheese to make it your own. I’ll be trying honey mustard dressing next.
You can also leave it as a wrap and enjoy. I highly recommend adding pecans or walnuts to give it some crunch and extra flavor. Thanks for reading and that it was everything you were hoping for! 🙂 You can check out my sweet potato casserole dish that would pair well with this recipe.
There is nothing like moms cooking. This dish is a Thanksgiving family tradition. My mom always brought the sweet potato casserole to our large family gathering among other dishes. This sweet and crunchy recipe pairs well with turkey or ham and of course some cranberry sauce. With the small addition of marshmallows on top, I’d say its perfection.
|Sweet Potato Mix
3 to 4 cups of sweet potatoes, cooked and mashed
1 cup sugar
8 tbsp butter (room temp)
½ cup evaporated milk
1 tsp nutmeg
1 tsp cinnamon
4 tbsp butter melted
1 cup brown sugar
½ cup flour
1 cup chopped pecans
- Rinse/wash sweet potatoes before placing in a large pot on the stove. Bring sweet potatoes to a boil and turn to medium/low heat. Leave them to cook for at least an hour (until your fork and easily penetrate the sweet potato. (I use 4 to 5 medium sized sweet potatoes)
- Drain the hot water. Using a cutting board, place each sweet potato on it to peel. Use the fork to hold the sweet potato still while you slice and peel each sweet potato. Place sweet potatoes in large mixing bowl.
- Add in the butter and sugar. Using a masher, mash the sweet potatoes until ingredients is well blended.
- Add in the evaporated milk, nutmeg and cinnamon and mix again.
- Spray your baking dish (9x13in) with butter. Add in the sweet potato mix. Smooth it out and place to the side.
- Preheat oven to 350 degrees.
- To make the topping, melt butter in a small pot on the stove. Once melted, add in the pecans, brown sugar and flour. Mix well with a small spoon.
- Sprinkle the topping onto the sweet potatoes.
- Bake in the oven for 40 minutes.
- When time is up, take the casserole out of the oven and sprinkle marshmallows on top.
- Change the oven settings to broil and place casserole back in the oven for 5 minutes (watch carefully so that you don’t burn the marshmallows).
- Remove when completed and let cool before serving.
Hope you enjoy!
Thanks mom for sharing your delicious sweet potato casserole dish. It brings back many fun childhood family memories. And tasty ones 🙂
What’s your favorite dish that your mom always made?