Wednesday, November 9, 2016

Caramel Spiced Pumpkin Trifle

This Caramel Spiced Pumpkin Parfait brings your favorite fall flavors together in this incredible 4 layer trifle! Truly a taste of autumn in a glass. A simple recipe that is perfect for individual servings or a big trifle dish for the holidays. This would be perfect for Thanksgiving!

It is the first week of November and all I can think of is fall.  As the temperatures in Phoenix finally dip below 90, I am truly craving pumpkin, apples and warm woodsy spices I had a desire, no actually I had a need to enjoy a fall dessert.  I swear the pumpkin was calling to me from the nearly bare shelves at the grocery store.

I give you 4 incredible layers of warm autumn flavors that come together to bring you a taste of fall.  Layer upon layer of warm, spiced flavors that tickle your tongue and sooth your soul.  My 6-year-old and I went crazy on this dessert, although we cut the serving size down quite a bit.  It is so amazing I had to save some for later.  I have a dish in the fridge for breakfast.  Oops.  I meant later.

Pumpkin, caramels, graham crackers, cream cheese, heavy cream, brown sugar, butter and fall spices are in these autumn delights.   Munchkin and I each devoured our parfaits and I know you are going to love them too.


With love from our simple kitchen to yours. 


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Caramel Spiced Pumpkin Trifle

Caramel Sauce
1 (11-oz) bag caramels, unwrapped
1/2 cup heavy cream

Pumpkin Mousse
4 ounces cream cheese, softened
1 (15-oz) can pure pumpkin, (not pie filling)
1 cup heavy cream
1/4 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Brown Sugar Whipped Cream
2 cups heavy cream
1/4 cup light brown sugar, packed

Cookie Layer
4 graham cracker sheets
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
2 tablespoons light brown sugar

Prepare caramel sauce: Place unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.

Prepare Mousse: Combine ingredients in a medium bowl. Beat with an electric mixer on medium until light and fluffy, about 3 minutes. Place in refrigerator while you prepare the remaining ingredients.

Prepare Whipped Cream: In a tall bowl whip cream with an electric mixer until soft peaks form. Add brown sugar and whip until stiff peaks form (when you lift mixer out of the bowl, cream stands up on the end of the beater). Place in refrigerator while you prepare the next layer.

Prepare Cookie Layer: In a small bowl combine ingredients, smash graham crackers with a fork. Continue mashing until you have one cohesive mixture.

Assemble: Add a heaping tablespoon of cookie mixture to trifle dish. Add a heaping tablespoon of mousse. Add a heaping tablespoon of whipped cream. Pour 2 tablespoons of caramel sauce into dish. Repeat layers. Drizzle final caramel layer on top of trifle for a spectacular presentation.

Chill until ready to serve.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


  1. This is so beautiful! Donna you are an artist. Hope you are well and continue to think of you. Bring the pumpkin - I'm so ready!

    1. Happy autumn (almost) to you Miss Tricia! We are incredibly ready for fall, now can we have some cooler weather please? :)

  2. I'm ordinarily not a trifle fan, but oh my I have to try this even if I hate graham crackers. I've not found any of your recipes I don't want to try. Keep up the good work.


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