Mini Butterscotch Pumpkin Trifles Recipe

Mini Butterscotch Pumpkin Trifles Recipe

Miniaturizing food is “in” right now. Everything from burgers to cakes has become bite sized. This week BTP is hopping on the bandwagon with a pumpkin inspired individualized dessert. (I did give you all fair warning about all the pumpkin to come!) So here we go with Mini Butterscotch Pumpkin Trifles.

The recipe I’m sharing today is for mini trifles. Trifle is a dessert composed of ingredients, often soft or gelatinous items like cakes and custards, which are layered in a serving dish to create a beautiful and deliciously sweet course.  Pumpkin is the main character for my recipe and I love pairing it with other earthy Fall flavors. Cinnamon, with its spicy wood flavor and butterscotch’s brown sugar undertones make great couplings with pumpkin.

These mini desserts will:

  • Make a splash at your Halloween festivities
  • Become the hit of your Thanksgiving “pie” tables
  • Or become the go-to dessert for autumnal dinner parties.

Everyone will love to have their very own “harvest in a jar” flavored sweets. They also lend to the decoration at your event with the eye catching layers of colors.

For some additional Pumpkin recipe love check out Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce.

…all for the love of the dish


Mini Butterscotch Pumpkin Trifles Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings


  • 4 cinnamon graham crackers
  • 1 instant (fat free & sugar free) Jello butterscotch pudding
  • 1 cup cold milk
  • 1/2 cup of canned pumpkin
  • 3/4 cup of cool whip
  • 1/4 cup mini semi-sweet chocolate chips
  • 2 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • a pinch each of ginger, cinnamon, and nutmeg to be added to the pudding mixture


  1. Tools Needed for this recipe are a Blender/Food Processor AND 4 clear mini jars, ramekins, cups etc. (Mine held about 3 oz) also having them be clear is optional, they just look nicer that way!
  2. This dish is intended to be made at least 1 day in advance of serving so the flavors soak into one another!
  3. Preheat the oven to 375 degrees.
  4. Using the blender/food processor grind up 4 cinnamon graham crackers until they are small crumbs. Add 1/2 tsp cinnamon, 1 tbsp brown sugar, and a pinch of salt and continue to pulse for another 5 seconds. Stir in melted butter until all crumbs have been coated. Spread out the mixture in a baking dish and bake in the oven for 10 minutes or until lightly browned.
  5. In a mixing bowl add the instant pudding mix. Pour in 1 cup of cold milk and whisk until the pudding begins to set. Whisk in the pumpkin and spices.
  6. Put a layer of the graham cracker crumb mixture and a sprinkle of chocolate chips at the bottom of each mini container. Scoop a large spoonful of the pumpkin pudding mixture on top of that mixture. Then put in a dollop of the cool whip. Continue to layer in this order until your mini serving dishes are full. Top with more graham cracker crumbs and chocolate chips.
  7. Put the trifles in the fridge overnight before serving (your graham crackers will become almost cake-like…and believe me you want that!).


1. This dish is intended to be made a night in advance 2. This recipe can easily be doubled for your larger parties

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  1. November 11, 2014 / 9:28 am

    What a fabulous flavour combination for a trifle! Much better than standard old trifle! 🙂

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