No-Bake Pumpkin Trifle

Post-holidays I had some leftover pumpkin pie filling that needed to be used up. 

Since I don't have a regular store of pumpkin recipes, I started searching for ideas. 

When I came across the idea for pumpkin trifle, I knew that it was perfect. 

Mr. A loves everything to do with trifle. Everything. 

So I found a couple recipes and modified them to make them easier for me :) 

Here's what I came up with:

Crunchy Pecan and Graham Cracker Crumb Layer

Ingredients:

1.5 cups of graham cracker crumbs

3 tbsp. of brown sugar

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 cup crushed pecans

5 tbsp of butter, melted and slightly cooled

Instructions: 

Combine graham cracker crumbs, brown sugar, cinnamon, and salt. Cover with butter making sure it is evenly softened/mixed.

Pumpkin Cheesecake Layer

Ingredients: 

8 oz. of cream cheese, softened

1 can pumpkin pie filling

1/2 cup sugar

1 tsp. vanilla

Instructions:

Beat the cream cheese until smooth. Then add the pumpkin, vanilla, and sugar. Mix until Creamy. 

Whipped Cream Layer

Ingredients: 

Heavy whipping cream (whipped into whipped cream!)

Once all the layers are made, you simply layer them one at a time into each cup, and top with extra graham cracker crumb at the end.  I did 6 layers total (2 of each). Best if served fresh, but they can be refrigerated and eaten the next day - just watch the whipped cream doesn't settle too much!

That's it! 

This recipe made approx. 12 mini trifles (as seen above) and took approx. 30 minutes to prepare.

{yumm}