Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups whipped topping or stabilized whipped cream
- 1 box (about 12 oz) spice cake or gingerbread, cut into 1-inch cubes
- 3/4 cup toffee bits (Heath bits work great)
- Optional: Caramel sauce for drizzling
Instructions
- Step 1: Whip the Pumpkin Filling. In a large mixing bowl, beat the softened cream cheese and brown sugar together until the mixture is smooth and light. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on medium speed until completely combined. Gently fold in 1 cup of the whipped topping using a spatula. This creates a light, airy mousse that holds its shape beautifully in the cups.
- Step 2: Prepare the Trifle Base. Take your pre-baked spice cake or gingerbread and cut it into uniform cubes. If you prefer a more rustic look, you can also crumble the cake slightly. Set aside a handful of cake pieces for the final garnish. Prepare your individual glasses or mason jars by ensuring they are clean and dry.
- Step 3: Assemble the Layers. Place a few cubes of cake at the bottom of each cup. Press them down slightly to create an even base. Spoon or pipe a layer of the pumpkin mousse over the cake. Sprinkle a generous tablespoon of toffee bits over the mousse. Repeat the layers—cake, mousse, and toffee—until the cups are nearly full. Pipping the mousse with a pastry bag makes this step much cleaner and gives it a professional look.
- Step 4: Final Garnish and Chill. Top each cup with a dollop of the remaining whipped topping. Sprinkle more toffee bits on top and add a small cube of cake for decoration. If you want extra decadence, drizzle a little caramel sauce over the top. Place the cups in the refrigerator for at least one hour before serving. Chilling allows the cake to absorb some moisture and the flavors to meld perfectly.
- Cook Time: 20 minutes