• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Pumpkin Mousse Trifle with Salted Caramel Whipped Cream

November 24, 2014 by Tina Verrelli 6 Comments
Modified August 16, 2020 at 9:31 pm

Thanks for Sharing!

41 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

If you were to cross a pumpkin pie with a light fluffy cloud…

this is what you’d get!  It’s a super easy no-bake dessert that looks great layered in a large glass bowl or spooned into little mason jars.  I love the creamy, fluffy texture that is layered with crunchy gingersnap cookies.  And…well…salted caramel whipped cream just happens to be one of my favorite things. ( :

*Update: 3/5/15 – I made a Mason Jar Pumpkin Mousse Parfait version yesterday – see directions below.

Pumpkin Mousse Trifle w/Salted Caramel Whipped Cream:

Whip the cream…

…to soft peaks

Add caramel and salt

Continue whipping to stiff peaks, then remove to a bowl

Stir together pumpkin mixture

Alternately fold in marshmallow fluff…

…and salted caramel whipped cream

YUM!

Layer with crumbled cookies

Top with whipped cream, a drizzle of caramel and some cookie crumbs

*MASON JAR PUMPKIN MOUSSE PARFAITS DIRECTIONS:  (MAKES 36 JARS)

I was going to be the guest at a meeting of the Wayne Woods Garden Club.  I was invited to talk about my cooking contest experiences.  They were going to be making flower arrangements in mason jars that evening, so I offered to bring dessert in mason jars.  I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream.  I also crunched up extra gingersnap cookies – I used 24 ounces of cookies (1 1/2 packages).  I used 3 dozen Ball® 8oz Regular Mouth Half Pint Jars.  First I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16 inch disposable piping bag to pipe a layer of pumpkin mousse into each jar.  Next, I spooned on more cookies.  Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop.  I wanted to put the lids on the jars, so I didn’t fill them too high.  The double batch of mousse and whipped cream were just enough for all 36 jars.  I assembled and transported them right in the divided box the jars came in.  This kept them nice and safe on the car ride.  Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left for the meeting.  These were fun to make and the ladies enjoyed them!

THANKS FOR SPENDING SOME TIME IN THE CLOUD WITH ME!

I HOPE YOU ENJOY THE RECIPE!  TINA ( :

Pumpkin Mousse Trifle with Salted Caramel Whip

If you were to cross a pumpkin pie with a light fluffy cloud… this is what you'd get!  It's a super easy no-bake dessert that looks great layered in a large glass bowl or spooned into little mason jars.  I love the creamy, fluffy texture that is layered with crunchy gingersnap cookies.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Servings: 10

Ingredients

  • 8 ounces gingersnaps (spiced wafers) crumbled
  • 3 cups heavy cream
  • 1/3 cup caramel syrup
  • 1/4 + 1/8 teaspoon salt
  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon vanilla
  • 2 tablespoons confectioners’ sugar 
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 (7 1/2-ounce) jar marshmallow cream

Instructions 

  • Crush gingersnap cookies
  • Whip heavy cream to almost soft peaks
  • Add caramel syrup and salt and continue to whip until stiff peaks. Remove whipped cream to a separate bowl.
  • In original mixing bowl, mix together pumpkin, vanilla, sugar and pumpkin pie spice.
  • Fold in half the marshmallow cream.  Fold in about 1½ cups whipped cream.  Fold in the rest of the marshmallow cream.  Fold in another 1½ cups whipped cream.
  • In trifle dish, layer pumpkin mousse, cookies, pumpkin mousse and more cookies.  
  • Top with whipped cream and garnish with a drizzle of caramel sauce and cookie crumbs.

Notes

Note:  You can make a few hours ahead of time and refrigerate.  The cookies will get softer the longer it sits.  To keep the cookies crunchy, you can make all the components and then assemble closer to serving time.

To Make individual Mason Jar Servings: (I used 36 half-pint jars)

I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream.  I also crunched up extra gingersnap cookies - I used 24 ounces of cookies (1 1/2 packages).  I used 3 dozen Ball® 8oz Regular Mouth Half Pint Jars.  First I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16 inch disposable piping bag to pipe a layer of pumpkin mousse into each jar.  Next, I spooned on more cookies.  Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop.  I wanted to put the lids on the jars, so I didn't fill them too high.  The double batch of mousse and whipped cream were just enough for all 36 jars.  I assembled and transported them right in the divided box the jars came in.  This kept them nice and safe on the car ride.  Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left for the meeting.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Cooking for A Crowd, Dessert, Desserts for a Crowd, Holiday Recipes, Thanksgiving Tagged With: mason jar dessert, no-bake dessert, Pumpkin Mousse, pumpkin mousse parfaits, Pumpkin Mousse Trifle, Salted Caramel Whipped Cream, Thanksgiving

Reader Interactions

Comments

  1. Nancy Hillen

    November 24, 2014 at 9:03 pm

    Hmmm, substitue a pumpkin pie for Pumpkin Mousse Trifle???

    Reply
    • Christina Verrelli

      November 25, 2014 at 3:16 am

      LOL! We’re going to need a larger buffet table! ( :

      Reply
  2. CakeSpy

    November 29, 2014 at 9:13 pm

    A.W.E.S.O.M.E

    Reply
    • Christina Verrelli

      November 30, 2014 at 2:35 pm

      btw me and you I think I like this better than pumpkin pie. So light and fluffy, I could dive right in!
      Hope you had an awesome T-Day!! Let me know if you’re East Coast bound anytime soon!! Tina ( :

      Reply
  3. Christine Stotler

    November 30, 2014 at 3:47 am

    I made this tonight for a family party. It was gone in no time. The process was ridiculously fast & easy. As suggested, I made the components first then assembled right before I headed out the door. I will absolutely positively be making this again. Thank you!

    Reply
    • Christina Verrelli

      November 30, 2014 at 2:37 pm

      Hi Chris –
      So glad it went over well! We have been enjoying it too! Thanks so much for letting me know – makes me so happy when my recipes work out well for others ( : Have a great day! Tina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Jan
28
Sat
11:00 am KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
Jan 28 @ 11:00 am – 3:00 pm
From QVC Studio KitchenAid Espresso Maker KitchenAid 7-Cup Food Processor    
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Homemade Rosemary Salt in mason jar on cutting board with vegetables and fresh rosemary

Homemade Rosemary Salt

Ultimate Chocolate Peanut Butter Cheesecake

Homemade Dog Waffles – “Woofles”

KitchenAid Bread Bowl (Gluten-Free) Bread

Savory Roasted Butternut Squash Hummus

North Pole Pie {Peppermint Bark Mousse Pie}

Crispy Cornflake Chocolate Cookie Butter Bars (or Peanut Butter) No-Bake

Herb and Garlic Roasted Olives

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

41 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss