Mini Pumpkin Cheesecake Trifles

Tender pumpkin bread squares and pumpkin cheesecake crème are warmly seasoned with our sustainably sourced spices and pure vanilla extract and layered into a rich and satisfying dessert that’s elegant enough to grace any table.

Ingredients

Pumpkin Bread:

• 1 3/4 cups flour

• 1 teaspoon Baking Soda

• 1/2 teaspoon Paducah Olive Oil Baking Powder

• 1/2 teaspoon Paducah Olive Oil Himalayan Pink Salt

• 1 1/2 teaspoons Paducah Olive Oil Ceylon Cinnamon

• 1/2 teaspoon Paducah Olive Oil Ground Ginger

• 1/4 teaspoon Paducah Olive Oil Ground Nutmeg

• 1/4 teaspoon Paducah Olive Oil Ground Cloves

• 2 large eggs

• 1 cup pure pumpkin purée (not pie filling)

• 3/4 cup light brown sugar, packed

• 1/2 cup vegetable oil (or another neutral oil)

• 1/4 cup whole milk

• 1 teaspoon Paducah Olive Oil Vanilla Extract

Trifle:

• 1 1/2 cups heavy cream, cold

• 3/4 cup powdered sugar, divided

• 1 1/2 teaspoons Paducah Olive Oil Vanilla Extract, divided

• 8 ounces cream cheese, room temperature

• 1 cup pure pumpkin purée

• 1/2 teaspoon Paducah Olive Oil Ceylon Cinnamon, plus more for topping

• 1 pinch Paducah Olive Oil Ginger

• 1 pinch Paducah Olive Oil Ground Nutmeg

• 1 pinch Paducah Olive Oil Ground Cloves

Instructions

Make the Pumpkin Bread:

1. Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper.

2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

3. In a separate bowl, whisk together eggs, pumpkin, brown sugar, oil, milk, and vanilla until smooth.

4. Pour wet mixture into dry ingredients and stir just until combined. Pour batter into prepared loaf pan and smooth top.

5. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

6. Cool in pan for 10 minutes, then lift loaf out using parchment and cool completely on a wire rack. When cool, slice into small cubes.

Make the Whipped Cream:

1. In a stand mixer fitted with the whisk attachment, add cold heavy cream. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract, and beat on medium speed until medium peaks form.

Make the Pumpkin Cheesecake Layer:

1. In a large mixing bowl or stand mixer, beat cream cheese for about 2 minutes, until soft and fluffy.

2. Add remaining 1/2 cup powdered sugar, 1 teaspoon vanilla extract, pumpkin, cinnamon, ginger, nutmeg and cloves and continue mixing for about 1 to 2 more minutes until smooth and well combined.

3. Using a spatula, gently fold in half of the whipped cream until combined.

Assemble the Trifles:

1. In small bowls, ramekins or mini trifle dishes, add a layer of pumpkin bread, then top with a thin layer of pumpkin cheesecake mixture. Repeat this, then pipe remaining whipped cream on top. Optional: garnish with a sprinkle of cinnamon.