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Pumpkin Pie Trifle

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So, between you and me, how do you feel about friends who have similar food-loves as you do?
Are you okay with sharing that last piece of pumpkin pie with your friend? What happens when there’s just one forkful of pie left? Do you tell them to have the last piece and then sit there and inwardly stew with resentment that they didn’t reciprocate the offer? I mean – this is pie after all!


For me – I cringe at the thought of one piece of pie and two forks! If you and I meet for pie and you finish your pie and reach over for a forkful of mine – I will draw my fork and we will duel! Seriously!


I have a friend who loves pumpkin pie – she loves it hot out of the oven and cold with whipped cream – she loves it on china plates in the comfort of her home and in tupperware on the ball-field – she loves it with coffee and milk – unfortunately, so do I

Recently, when she had a baby, she wanted pumpkin pie; so I stopped by my neighborhood Walmart and grabbed a Mrs. Smith Pumpkin Pie, which I took to her hot out of my oven. She had just had a baby, so I couldn’t cut into her pie! When I was being a total recluse as I was working on my Master’s, she showed up on my doorstep with a Mrs. Smith Pumpkin Pie and a tub of Cool Whip. When she was leaving, she longingly glanced at the leftover pie on my table – which I didn’t think to offer her any of; I like to think the thought didn’t occur to me, but, subconsciously, I think I was looking forward to a piece of leftover pie with the 3 cups of coffee I would be pounding as I worked on my paper that night.


So, for her, I came up with these individual pumpkin pie trifles in snazzy, portable, mason jars! #ThankfullySweet


I used a Mrs. Smith Pumpkin Pie for one layer – which I crumbled up after it had cooled down. And a Pumpkin Cream for another layer – the pumpkin cream is made with 100% pumpkin puree mixed with Cool Whip and honey and vanilla. And a nutritious Chocolate Avocado Mousse (yup, I had to sneak in something green) makes up another layer of this trifle. The chocolate avocado mousse has (in addition to chocolate and avocado), brown sugar, vanilla, cocoa, almond milk and Cool whip in it.

I began with a layer of pie at the bottom of the mason jar, topped that with a layer of pumpkin cream and topped that with a layer of chocolate-avocado mousse and yet another layer o pie, cream and mousse. I topped these with some chopped up ark chocolate. These trifles stay fresh for about 2-3 days in the fridge – and can be enjoyed just about everywhere by simply unscrewing the lid!

I am not gonna tell you how good these were – I am hoping you will make them and see for yourself!


If you need more inspiration, check out the Cooking Up Good website. They have recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!

Deal Alert:

From now through December 10th, Save $1.00 on Mrs. Smith’s Pie with the purchase of Cool Whip

by clicking here!


Pumpkin Pie Trifle

Pumpkin Pie Trifle


  • I Mrs. Smith Pumpkin Pie -baked according to package instructions and cooled and cut into cubes
  • For Pumpkin Cream
  • 2 1/2 cup Cool Whip
  • 1 cup 100% pumpkin puree
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla
  • For Chocolate-Avocado Mousse
  • 2 avocados
  • 1/2 cup cocoa
  • 1 cup almond milk
  • 5-6 tablespoons sugar
  • 1/4 teaspoon vanilla
  • 1/2 cup Cool Whip
  • 4 mason jars
  • Chopped Dark chocolate


  1. Cut the prepared Mrs. Smith Pumpkin Pie into pieces
  2. Prepare the Pumpkin Cream by mixing the Cool Whip, pumpkin puree, honey and vailla
  3. Prepare the Chocolate-Avocado Mousse by placing the avocados, cocoa, almond milk, honey, and vanilla in a blender or food processor and blending till smooth. Pour into a bowl and fold in the Cool Whip with a spoon.
  4. Assemble the trifle by placing one layer of pumpkin pie pieces at the bottom of the mason jars, top with a layer of pumpkin cream, top that with a layer of chocolate-avocado mousse. Then add another layer of pie, and another layer of pumpkin cream and another layer of chocolate-avocado mousse and sprinkle with chopped dark chocolate.
  5. Can be eaten immediately but will also stay fresh for upto 2-3 days in the fridge.

Did you make this recipe?

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Easy Gluten-Free Pumpkin Spice Cake Recipe - Savory Spin

Wednesday 14th of July 2021

[…] We love pumpkin treats and some of our favorites are this Easy Pumpkin Spice Cake with Maple Brown Sugar Icing, these Easy Gluten-Free Pumpkin Cake Bars, and these pumpkin pie trifles. […]


Tuesday 9th of December 2014

Shashi! This Pumpkin Pie Trifle looks so good. I would be scraping the bottom of jar like nobody's business. I'm tweeting this later today, and pinning it right now!


Thursday 11th of December 2014

Thanks so much Sean! You rock! I made 4 of these trifles - I gave one to my daughter to taste test and before I knew it SHE was scraping the bottom of it!!! And she claims she doesn't like anything with avocado in it!!!


Tuesday 9th of December 2014

So creative, Shashi and such a great way to spread the pumpkin pie around. Love the mason jar concept. Great post!!


Tuesday 2nd of December 2014

These are so cute!!!


Monday 1st of December 2014

This looks incredibly yummy - almost like a tiramisu-pumpkin pie!

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