Healthy Pumpkin Cheesecake Trifle

Healthy Pumpkin Trifle

Happy Thanksgiving Everyone!

I have been looking forward to this weekend as Brian and I are hosting a fundraiser to raise money for AARCS today.  If you live in the Calgary area and are free today from 12-2, come out to the Saddledome at the Avison Young Club Entrance. Meet the Calgary Flames, their better halves, their fur babies and meet some adoptable pets! Get your photo taken and receive autographs from the players, raffles with great prizes, Flames dog merchandise, the Tailgate Grill and much more! All proceeds will go to the Alberta Animal Rescue Crew Society.

Before I head out I thought I would share this delicious recipe…it can be served in individual servings or in a large trifle bowl. If serving individuals, just divide up the recipe among small mason jars or small clear glasses. Have a great weekend! 🙂

HEALTHY PUMPKIN CHEESECAKE TRIFLE

(Makes 4-6 Servings)

INGREDIENTS

  • 12 gluten free, regular or homemade gingersnap cookies, crushed into crumbs
  • 1 tablespoon coconut oil or organic butter, melted
  • 1 cup light cream cheese or a dairy free cream cheese alternative
  • 1 cup pure pumpkin puree
  • 1/4 cup coconut sugar or cane sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • coconut whipped topping (1 can full fat coconut, 1-2 tbsp powdered sugar, 1/2 tsp vanilla extract) or 1 tub of cool whip, thawed
  • pecans, walnuts, sprinkles for topping, optional

DIRECTIONS

In a medium bowl, combine ground gingersnap cookies and coconut oil. Place 1/3 of cookie mixture into the bottom of your trifle glass. Gently press crumbs to form an even layer of crust.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, maple syrup and pumpkin pie spice. Beat until well combined and creamy.

For the coconut whipped topping, open the can of coconut milk and scoop the top layer of white, fatty part into a decent sized mixing bowl and discard the coconut water. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.

Use a spatula to fold in half of the whipped topping into the pumpkin mixture. Gently combine until no streaks remain.

To assemble the trifle pipe or spoon a layer of pumpkin cheesecake onto the cookie crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your jar or glasses if doing indiviuals servings.

Store trifle in the refrigerator until ready to serve. If desired, garnish with pecans, walnuts, sprinkles and crumbled gingersnap cookie.

ENJOY!

Michelle xo