Mini pumpkin-and-chocolate trifle recipe

Nov 10, 2013 at 10:34 p.m. ET

Need an easy and elegant dessert idea for your Thanksgiving table? What’s better than a pumpkin-flavored dessert? How about a pumpkin-and-chocolate dessert… served in a cute mini size!

This fun little dessert looks fancy, but it is so easy to make. It takes a whipped pumpkin fluff and layers it with chocolate pudding and graham crackers.

Mini pumpkin-and-chocolate trifle

Makes about 2 dozen


·1/2 (15 ounce) can solid-pack pumpkin

·1 teaspoon pumpkin-pie spice

·1 small container instant vanilla pudding

·1 (8 ounce) container frozen whipped topping, thawed

·1 sleeve graham crackers (about 8 to10 full cracker sheets)

·1 small container instant chocolate pudding

·2 cups milk

·24 small (2 ounce) disposable shot glasses


Make the pumpkin fluff:

1.Using a hand mixer in a large bowl, whip together the pumpkin, spices, frozen whipped topping and vanilla-pudding mix.

2.Cut a small corner off a pastry bag or plastic storage bag (so you can squeeze the fluff out of the bag later) and then use a spatula to fill the bag with the fluffy mixture.

Crush half the crackers:

1.Place about half the graham crackers in a plastic bag and crush them with a rolling pin to create graham-cracker crumbs.

2.Leave the rest of the crackers uncrushed and reserve them for garnish later.

Begin to assemble:

1.Squeeze one dollop of the pumpkin fluff out of the bag and into the bottom of each of the 24 shot glasses.

2.Sprinkle about 1 teaspoon of crushed graham crackers onto the fluff in each shot glass.

Make the pudding:

1.Because the pudding will set quickly, make the pudding right before you plan to add it to the cups.

2.Using a whisk or hand mixer, beat the pudding powder and 2 cups of cold milk in a large bowl for about 2 minutes until soft set.

3.Immediately spoon about 1 tablespoon of the pudding into each shot glass.

Finish assembly:

1.Squeeze another dollop of pumpkin fluff on top of the chocolate pudding in each shot glass. Refrigerate the glasses until ready to serve.


1.Break apart the remaining graham crackers into long, small pieces.

2.Right before you are ready to serve, press a piece of cracker into the top of each dessert. This will keep the graham cracker piece crispy and not soggy.

3.Serve immediately. Admire the pretty layers of your mini treats!