dessert! I love creamy sweet things. The ginger snaps
give it some depth. This would be great if you need to
bring a dish over the holidays.
Spiced Pumpkin Trifle
3 cups heavy cream
1 15-ounce can pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
pinch of salt
3 tablespoon of powdered sugar
one 7.5 ounce jar of marshmallow cream
3 cups broken ginger snaps, plus more for top
3 tablespoons dark rum, (optional)
1) Using an electric mixer, beat the cream and sugar
until cream is stiff. Reserve 2 cups for serving.
2) In a large bowl, stir together the pumpkin, vanilla
cinnamon, ginger, cloves and salt. Fold in half of the
marshmallow cream, then half of the whipped cream.
Repeat with the remaining marshmallow cream and
whipped cream until combined.
3) In a medium bowl sprinkle gingersnaps with rum.
I made 2 versions of this dessert. One with and one
with out the rum. So this step is optional.
4) Spoon one third of the pumpkin mixture into a
clear glass serving bowl, spreading evenly, and sprinkle
half the cookies on top. Repeat with remaining pumpkin
and the cookies. Then top with with final layer of
pumpkin and top with the reserved whipped cream.
Chill before serving.