Description
These Spiced Pear and Pumpkin Trifle Cups are a quick and easy fall dessert with layers of spiced pears, creamy pumpkin mousse, and crunchy gingerbread crumbs. Perfect for busy evenings or holiday gatherings, they come together in about 25 minutes and look impressively elegant.
Ingredients
Scale
- 3 medium ripe but firm pears (Bosc or Anjou), peeled, cored, and diced
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 cup crushed gingerbread cookies or gingersnaps (about 8–10 cookies)
- 2 tablespoons melted unsalted butter
- 1 tablespoon brown sugar
- Whipped cream (for garnish, optional)
- Extra crushed gingerbread (for garnish, optional)
- Thin pear slices (for garnish, optional)
- Drizzle of caramel sauce (for garnish, optional)
Instructions
- Cook the pears: In a small saucepan over medium heat, melt the butter. Add the diced pears, brown sugar, ginger, cinnamon, and lemon juice. Stir gently to coat. Cook for 5-7 minutes, stirring occasionally, until the pears are tender but still hold their shape. Remove from heat and let them cool completely.
- Make the crunchy layer: In a small bowl, combine the crushed gingerbread cookies, melted butter, and brown sugar. Stir until the crumbs are evenly moistened. Set aside.
- Whip the mousse: In a large mixing bowl, combine the cold heavy cream, powdered sugar, pumpkin pie spice, vanilla, and salt. Using a hand mixer on medium-high speed, whip until soft peaks form—about 2-3 minutes. In a separate medium bowl, stir the pumpkin puree to loosen it up. Gently fold the whipped cream into the pumpkin puree in three additions, using a spatula. Fold until just combined—no streaks of white remaining.
- Assemble the trifle cups: Grab your serving cups. Start with a layer of the spiced pears at the bottom—about 2 tablespoons each. Next, add a layer of the pumpkin mousse—about 3 tablespoons. Sprinkle a generous layer of the gingerbread crumbs on top. Repeat the layers: pears, mousse, crumbs. Finish with a final dollop of mousse and a sprinkle of crumbs on top. You should get about 4-6 cups depending on the size of your glasses.
- Chill and serve: Cover the cups with plastic wrap and refrigerate for at least 1 hour before serving. Before serving, add a dollop of whipped cream and a thin slice of pear on top if desired.
Notes
Don’t skip cooling the pears before layering to prevent the mousse from melting. For best texture, chill assembled cups for at least 1 hour. The mousse can be made ahead and stored separately. For gluten-free, use certified gluten-free gingersnaps. For dairy-free, use full-fat coconut cream and dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 trifle cup
- Calories: 285
- Sugar: 22
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 34
- Fiber: 4
- Protein: 3
Keywords: spiced pear pumpkin trifle, fall dessert, easy trifle recipe, pumpkin mousse, gingerbread crumbs, individual desserts, Thanksgiving dessert