Pumpkin Cheesecake Trifle

• Vegetarian

• Produce

  • 1 cup Pumpkin puree, canned

• Baking & Spices

  • 1 1/4 cups Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 3 cups Sprouts pumpkin snaps

• Dairy

  • 4 tbsp Butter
  • 1 (8oz. block Cream cheese
  • 2 cups Heavy whipping cream

Found on glorioustreats.com

Description

Ingredients

• 3 cups (about 30 cookies) Sprouts Pumpkin Snaps (see notes for substitutions)
• 1 cup chopped pecans
• 4 Tablespoons butter, melted
• 2 cups heavy whipping cream
• 1 1/4 cups powdered sugar (divided)
• 1 (8oz.) block cream cheese
• 1 cup canned pumpkin puree (I used Sprouts brand)
• 1 teaspoon Pumpkin Pie Spice (I used Sprouts brand)
• 1 teaspoon vanilla extract

Directions

• Make the crumble- Preheat oven to 350°F. Chop or crush the cookies so there are some crumbs and some small bite sized pieces.  Chop pecans.  Melt butter. Combine cookies, pecans and butter in a bowl and stir until well combined.  Spread onto a baking sheet and bake for 7-10 minutes.  Remove from oven and set aside to cool.  (Note- The crumble can be made ahead of time and stored in a airtight container up to 1 week) Make the filling layers-  While you gather ingredients, chill mixing bowl and beaters in the freezer. Pour heavy cream into chilled bowl and beat (with the whisk attachment) until the cream begins to thicken.  Slowly add 1/2 cup powdered sugar, while mixing.  Continue to beat until fluffy and thickened.  Scoop whipped cream into a different bowl and set in the fridge. Prepare pumpkin cheesecake filling by first blending the cream cheese (in the empty bowl you just made the whipped cream in) until smooth.  Add remaining 3/4 cup powdered sugar, pumpkin, pumpkin pie spice and vanilla, and blend until smooth and well incorporated. Remove whipped cream from the fridge and gently fold in about 1/2 of the whipped cream into the pumpkin mixture.  Reserve the other 1/2 of the whipped cream. Assemble- Add a thin layer of crumble to the bottom of each dish, then add a layer of pumpkin filling, then whipped cream.  Repeat (crumble, pumpkin, whipped cream).  Garnish with a bit of additional crumble. Serve immediately or keep in the fridge up to 2 hours.