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{pumpkin trifle-a recipe}

a few days ago we were invited to a pumpkin carving party.  we were only asked to bring a few things...1) a pumpkin, 2) carving tools, and 3) your drink of choice.   in my attempt to be martha stewart (whom stopped by my work meeting a couple weeks ago, and left me speechless because she is quite stunning)  i decided to make mini pumpkin trifles for everyone in individual mason jars. 

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i saw the recipe over here on dashing dish, and decided to make a only a few changes because it really sounded like such a good recipe already.  basically, the only thing that i did differently, was make my own spice cake (super easy) and not add as much pumpkin. making it again, i would probably skip the pudding mixture too...as i have a weird thing with texture and sometimes pudding makes me gag. i know, tmi....but it's true.  

i think the most fun part of it, was creating them once i was done with all the baking and mixing. i had to fill 12 mini mason jars with double layers of each part, so...needless to say they all came out a little different. 

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pumpkin trifle

cake layer

  • one box spice cake mix (or if you can't find that, use yellow cake mix and make into spice cake by adding 1 tsp ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice or cloves)

pudding Layer

  • one box instant vanilla pudding mix (can omit if you just want whipped cream like texture)
  • 2 12 oz containers of cool whip (i used lite and/or sugar free) 
  • 1/2 can of pumpkin (i used organic no sugar added) 
  • 1 TBSP brown sugar
  • 1 tsp cinnamon
  • one box of gingersnaps

i started off by making the spice cake and letting that cool. when it was cool, i ran a knife through it and made little crumbles. this part is totally up to you. if you want a more "formal" trifle, maybe you would cut it into squares? i liked mine a bit crazy looking :) 

then you make the pudding layer. add the instant vanilla, 1 container of cool whip, 1/2 can of pumpkin, brown sugar and cinnamon together. mix until as smooth as you want.

next, crumble the gingersnaps. i just stuck them in a ziploc and smashed them with a meat pounder. worked well, was quick...and fun! 

add all the layers into individual mason jars. i started with the spice cake, then the pudding, then gingersnaps, and then the cool whip. but i'm sure you can do any order you like. my theory was the cake was the base, then the pudding, and then crunch on top of pudding, then cool whip to finish. 

yum.

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{wear}

{rocking horse}