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Pumpkin Trifle with Graham Cracker Crust

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My daughter’s words…”a delicious little pumpkin pie in a tiny little glass!”  We are not kidding here, if you love pumpkin pie, you have got to try this!  We have to let you in on a little secret though…it’s not really pumpkin pie.  Well, it’s not your standard pie that has been around for a million years, but have no fear… it tastes almost exactly like the real thing!  Maybe a little less sweet but we are totally cool with that because this is a cleaned up version of pie and we are so excited to share it with you.  This pie, not pie recipe is sweetened with one of our favorite ingredients…dates!  You are not going to see any canned evaporated milk going on here either.  One of the best parts about this recipe is how easy it is to make.  The pumpkin mixture can be made in a blender, and the graham cracker crust takes only minutes to prepare.  Layer the ingredients in a glass serving dish and boom, you have a show stopping dessert!  Top with a little coconut cream and nutmeg and your guests are going to be blown away.  This is happening for Thanksgiving at our house for sure!

pumpkintrifle

Stephanie Heymann Photography

 

Pumpkin Trifle with Graham Cracker Crust
 
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Serves: 6-8
Ingredients
  • 1 cup pumpkin puree
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • ¾ cup medjool dates - pitted
  • 1 teaspoon vanilla
  • 1½ teaspoons pumpkin pie spice
  • 12 squares (6 full rectangles) graham crackers
  • 2 tablespoons butter - melted
For the Coconut Cream:
  • 1 14 oz can coconut cream
  • ¼ cup powder sugar (may adjust depending on prefered sweetness)
  • ½ teaspoon vanilla
Instructions
  1. Combine pumpkin puree, almond milk, coconut oil, dates, vanilla and pumpkin pie spice in a blender and blend until smooth
For the Graham Cracker Crust:
  1. Place graham crackers in a food processor and pulse until finely ground. With processor running, slowly add in the melted butter until combined (consistency will be like brown sugar).
To Assemble Trifles:
  1. Using a small serving glass, bowl or jar, scoop a small amount of the graham cracker mixture and press down using the back of a spoon. Top with pumpkin mixture, add another layer of the graham cracker and top with more pumpkin mixture.
For the Coconut Cream:
  1. Chill a can of coconut cream in the refrigerator overnight. At least 15 minutes before making, chill beaters and bowl in the freezer. (Not mandatory but helps keep the cream chilled while mixing). Remove the coconut cream from the fridge, making sure to keep can upright - do not shake can. Remove hardened cream from can leaving liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add powder sugar and vanilla and beat for about another minute.
  2. Top trifles with a spoonful of cream, remaining cream can be stored in fridge for up to 10 days in airtight container. Refrigerate trifles for at least 1 hour before serving. Sprinkle top with nutmeg or cinnamon

Cream Cheese Tarts with Fresh Strawberries

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You are looking at one of the easiest desserts on the planet but shhhh….don’t tell anyone!  Make them think that you slaved away all day in the kitchen.  These cream cheese tarts (which can also be made in a pie dish and served as slices) are sure to score BIG points with your Valentine, and anyone else that gets their hands on them. The good news is that aside from quickly browning up the graham cracker crust in the oven, the rest of the dessert is no-bake. Now that’s my kind of dessert!!

You can change up the topping with your choice of berries, we love using a mix of raspberries and blueberries as well.  Use whatever you prefer, or happen to have in the fridge!! These are great as a make ahead dessert as well for entertaining.  Throw this dessert together in the morning and store them in the refrigerator without the berries.   When you’re ready to dig in, top with fresh berries and a sprinkle of powdered sugar if you’re really feeling fancy and serve.

 

Cream Cheese Tarts with Fresh Strawberries
 
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Serves: 12
Ingredients
  • 12 muffin liners
  • 1¼ C Honeymaid graham cracker crumbs
  • ¼ C sugar
  • 5 tbsp butter, melted
  • 1 C heavy whipping cream
  • 1 C powdered sugar
  • 1 C cream cheese, softened
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
  2. Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.
Good Thyme Tip - This can also be made into a pie instead. Just use a glass pie dish and bake the crust in the pie dish. Fill the crust with the cream cheese filling and refrigerate.