Pumpkin Pie Trifle

I love whenever I go to a party and there is a trifle on the dessert table! It’s a combination of a cold and creamy pudding or sweet cream, with a muffin, cake, or brownie sandwiched in between!

Here is a play off of that dessert, only it’s a whole lot healthier and you don’t have to make a whole party serving size!


Pumpkin Pie Trifle

For the Ice Cream

  • 1 cup pure pumpkin puree
  • 4 Tbsp milk of choice
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. all spice
  • ¼ tsp. cloves

For The Cake

  • 1 tsp. coconut oil
  • 2 Tbsp pure pumpkin puree
  • ¼ tsp. pumpkin pie spice
  • 1 tsp. chia seeds mixed w/ 1 tsp. water
  • ½ tsp. vanilla
  • 2 ½ Tbsp flour, whole wheat
  • ¼ tsp. baking soda
  • 1 Tbsp chocolate chips
  1. In a bowl, whisk together the puree, milk, and spices. Freeze the mixture into an ice cube tray. Once frozen, let the cubes thaw a little (15 minutes or until somewhat soft).
  2. Right before you make the ice cream, make the cake.
  3. Melt your coconut oil in a ramakin. Then mix in the pumpkin puree, chia seeds, and vanilla. Then mix in the dry ingredients.
  4. Put the cake in the microwave and cook for 60 seconds.
  5. Add the softened ice cream cubes to your Dessert Bullet, catching the ice cream in a bowl.
  6. Layer the ice cream with crumbled cake and enjoy!

-Ari Morasco of The Diva Dish



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