Turkey may be the star of your Thanksgiving dinner, but this delectable dessert may just steal the show. I love the idea of presenting an alternative dessert to the traditional pumpkin or pecan pie and not only is this delightful Maple Cream Pumpkin Trifle simply divine, it’s also makes for pretty table décor. Now that I’m 30 and own my first home, I want to start creating my own traditions that are unique and personal to me. Decorating my first Thanksgiving table, preparing a meal and sharing my favorite dessert with my family and friends is the perfect way to celebrate the holidays. I look forward to moments of laughter while playing cards late into the evening and enjoying sipping our favorite Cambria wines around the fire pit. It’s in these moments where memories are created and cherished and held onto for years to come.
Maple Cream Pumpkin Trifle
- 1 box Graham Crackers
- 2/3 cup + 3 tbsp of Pure Maple Syrup
- 1 pkg Vanilla Instant Pudding and Pie Filling
- ½ cup Milk
- 1 can Solid Pack Pumpkin (not pumpkin pie filling)
- 2 tsp Pumpkin Pie Spice
- 2 containers (8oz) Frozen Whipped Topping, thawed
- a dash of Cinnamon
- Coarsely break graham crackers into large mixing bowl. Heat 2/3 cup of the pure maple syrup in small glass bowl in the microwave oh HIGH for 60 seconds. Pour hot syrup over crackers; toss gently to coat and set aside.
- For the pumpkin filling, combine vanilla pudding mix and milk in a stainless mixing bowl. Whisk until mixture begins to thicken. Add pumpkin and spice to pudding mixture; whisk well until completely combined. Fold 1 container (8 oz) of the whipped topping into pudding mixture and set aside.
- For the maple cream, combine 3 tbsp of pure maple syrup and the other 8 oz container of whipped topping; fold gently until combined. Tip — do not stir as the mixture will become runny.
- To assemble the trifle, place one-third of the graham cracker mixture onto the bottom of the trifle bowl. Top with half of the pumpkin filling, spreading evenly. Top with another third of the graham cracker mixture and then top with layer of maple cream mixture. The next layer is the remaining graham cracker mixture and pumpkin filling.
- Using a frosting decorating tool, use remaining maple cream mixture to decorate the top layer of the trifle. Sprinkle with a dash of cinnamon. Optional topping — candied walnuts or pecans
The richness of the pumpkin and spices pairs wonderfully with Cambria’s Benchbreak Chardonnay due it’s rich fruit flavors and natural acidity. It’s the perfect compliment to finish off your Thanksgiving feast!
Unfortunately living 2000+ miles away from my immediate family often means I can’t be with them for every holiday. Thankfully I get to incorporate a piece of my family into the dessert by using my Uncle’s 100% pure maple syrup harvested from his own land in northern Wisconsin. I highly suggest only using pure maple syrup for this recipe and not pancake syrup.
I hope your holidays are rich in timeless and new traditions. Enjoy this dessert surrounded by your family and friends (because you’ll need help eating it!) and lets be thankful for the food, wine and love that surrounds us all during this time of year.
Written by: Kristin Mansky