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Mini pumpkin-and-chocolate trifle recipe

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!


t 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.

tMini pumpkin-and-chocolate trifle

t Makes about 2 dozen


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

t ·1 teaspoon pumpkin-pie spice

t ·1 small container instant vanilla pudding

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

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

t ·1 small container instant chocolate pudding

t ·2 cups milk

t ·24 small (2 ounce) disposable shot glasses


t Make the pumpkin fluff:

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

t 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.

tCrush half the crackers:

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

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


t Begin to assemble:

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

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


t Make the pudding:

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

t 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.

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

t Finish assembly:

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

t Garnish:

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

t 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.

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


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