This delicious portable pumpkin pie trifle is made with layers of crumbled-up Mrs. Smith Pumpkin Pie, Pumpkin Cream, and Chocolate Avocado Mousse.
Ingredients
- I Mrs. Smith Pumpkin Pie -baked according to package instructions and cooled and cut into cubes
For Pumpkin Cream
- 2 ½ cup Cool Whip
- 1 cup 100% pumpkin purée
- 2 teaspoons honey
- ½ teaspoon vanilla
For Chocolate-Avocado Mousse
- 2 avocados
- ½ cup cocoa
- 1 cup almond milk
- 5-6 tablespoons sugar
- ¼ teaspoon vanilla
- ½ cup Cool Whip
- 4 mason jars
- Chopped Dark chocolate
Instructions
- Cut the prepared Mrs. Smith Pumpkin Pie into pieces
- Prepare the Pumpkin Cream by mixing the Cool Whip, pumpkin puree, honey, and vanilla
- 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.
- 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.
- Can be eaten immediately but will also stay fresh for up to 2-3 days in the fridge.
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Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 72g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Cholesterol: 9mg | Sodium: 108mg | Fiber: 12g | Sugar: 49g
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