@butternspice76: Creamy pumpkin spice pudding, chunks of pumpkin pie, crunchy gingersnaps, praline pecans, and whipped topping come together in this easy make-ahead dessert. Serves: 12 Chill time: At least 4 hours Ingredients * 1 (10-inch) pumpkin pie * 1 (5.1-ounce) package instant vanilla pudding and pie filling * 3 cups half-and-half * 2 teaspoons pumpkin pie spice * 2 teaspoons vanilla bean paste or vanilla extract * 4 cups thawed extra-creamy whipped topping, divided * 36 gingersnap cookies, divided, plus extra for garnish * 2 cups roughly chopped praline pecans, divided, plus extra for garnish * Salted caramel dessert sauce, for drizzling Directions 1. Reserve one slice of pumpkin pie for garnish, if desired. Cut the remaining pie into 2-inch pieces. 2. In a large bowl, whisk together the pudding mix, half-and-half, pumpkin pie spice, and vanilla. Refrigerate for 8–10 minutes, until slightly thickened. Fold in 2 cups of the whipped topping. 3. Arrange 12 gingersnaps in the bottom of a 3- to 4-quart trifle dish. Sprinkle with ½ cup pecans. Spread half the pudding mixture over the cookies, then add half the pumpkin pie pieces. 4. Repeat with 12 gingersnaps, ½ cup pecans, the remaining pudding mixture, and the remaining pumpkin pie pieces. Top with the last 12 gingersnaps and 1 cup pecans. 5. Spread the remaining 2 cups whipped topping over the top. Cover and refrigerate for at least 4 hours, or up to 24 hours. 6. Before serving, garnish with extra gingersnaps, pecans, and the reserved pie slice. Drizzle with salted caramel sauce. #PumpkinPieTrifle #FallDesserts #ThanksgivingDessert #EasyDessert #FarmhouseRecipes

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Sunday 01 November 2026 12:15:29 GMT