Pumpkin Toffee Trifle Cups Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 15 oz can pumpkin puree (not pie filling)
- 8 oz container whipped topping (thawed)
- 3.4 oz box instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1/2 cup cold milk
- 1 loaf pound cake or gingerbread cake, cubed
- 1 cup toffee bits (with or without chocolate)
- Caramel sauce for drizzling (optional)
Instructions
- In a large mixing bowl, whisk together the cold milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until the mixture is smooth and begins to thicken.
- Gently fold in half of the whipped topping into the pumpkin mixture using a spatula. Keep folding until no white streaks remain, ensuring the mousse stays light and airy.
- Cut your pound cake or gingerbread into small, bite-sized cubes. Place a layer of cake cubes at the bottom of 8 individual glass cups, wine glasses, or small mason jars.
- Spoon or pipe a thick layer of the pumpkin mousse over the cake cubes. Sprinkle a generous tablespoon of toffee bits over the mousse layer to add that signature crunch.
- Repeat the layers once more: add more cake cubes, another layer of pumpkin mousse, and top it all off with a dollop of the remaining plain whipped topping.
- Top each cup with extra toffee bits and a drizzle of caramel sauce if desired. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to soften slightly.