GF Pumpkin Pie Trifle

Desserts, Egg Free, Nut Free | 0 comments

RGFC ยป GF Pumpkin Pie Trifle

So as you might have guess from an earlier post, I currently live north of the border (American Pumpkin Trifleborder into The Great White North). And that leads to not having one, but two of my favourite holidays – Thanksgiving! Or as I call it Turkey Day. For some reason, I almost never do turkey any other time of the year even though it’s one of two meals I look forward to in the fall.

Since I was diagnosed with Celiac’s there were a lot of things I had to give up. But I was determined that Turkey Day would not be one of them. Thus the Cajun Rice Stuffing and this recipe for a pumpkin trifle – again, not sure why I never do it any other time of the year. Maybe it’s ingrained that I would be cheating on Turkey Day? But I digress …

This was one of those things that I was determined that I would be able to have. My wife found a recipe and I altered it to fit into my GF lifestyle. And it rocks – thanks to those all important GF graham crackers! The good thing about this recipe is that it can be made either in one large batch or as individual servings.

GF Pumpkin Pie Trifle

16 oz, (440 g) GF Graham Crackers (such as S’moreables by Kinnikinnick Foods)
1/2 cup (125 g) butter
16 oz (500 g) cream cheese
2 cups (500 ml) pure pumpkin
1 tbsp (15 ml) vanilla
1 cup (240 g) sugar
2 tbsp (30 g) pumpkin pie spice
2 tubs (30 oz) Cool Whip

  1. Crush your graham crackers before combining with the melted butter. I found that if you leave it with smaller chunks instead of just dust, that the desert actually has a nice texture. Layer the bottom of a cup with about 2 tbsp (or the trifle bowl with about half your base).
  2. Beat the cream cheese until smooth and then add all of the ingredients except your base and the Cool Whip. Once the ingredients are smooth add in about two/thirds of one tub of Cool Whip and beat until thoroughly mixed.
  3. Layer about 2 tbsp of the pumpkin mix and 2 tbsp of Cool Whip followed by another coat of the base and repeat with the pumpkin and Cool Whip. If you’re doing the trifle bowl, use about half of the pumpkin on the bottom and the other half on the top. You could be more ambitious and do multiple layers, but that’s up to you and how thin you want those layers.
  4. If you have enough crumbs left or you want to save some to put on the top, the effect is nice.
  5. Chill and serve. You can make this ahead of time, it will be good for even a few days before serving.