Pumpkin Pie Cookie Trifles

  • Prep time: 30 min
  • Total Time: 50 min
  • Servings: 4-6 6-oz jars


For the Pumpkin Spice Cookies:

  • 1 package Krusteaz Pumpkin Spice Cookie Mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg 

For the Pumpkin Pie Filling: 

  • 2 large eggs
  • 2/3 cup condensed milk
  • 3/4 teaspoons unflavored gelatin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • a pinch of cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)

For the topping

  • 1 cup heavy cream (very cold)
  • 1/4 teaspoon nutmeg


1. Prepare the pumpkin spice cookies according to the directions on the box. Add the cinnamon and nutmeg to the mix before combing with the eggs and butter. 

2. Bake cookies as directed and let cool while you prepare the pie filling. 

3. For the pie filling, whisk together the eggs and condensed milk in a medium saucepan. Add in the gelatin, cinnamon, nutmeg and cloves. Over medium heat, cook the mixture, stirring constantly, until thickened, about 3-5 minutes. 

4. Remove from heat and whisk in the pumpkin puree. Let cool before serving. 

5. For the topping, in a cold mixing bowl, whisk the heavy cream and nutmeg until soft peaks form. 

6. To assemble, layer the pumpkin pie filling and crumbled cookies in a jar. Top with heavy cream.