Thanksgiving No-Bake Pumpkin Pie Gingerbread Trifles

5 from 4 reviews



Coconut milk whipped cream

Cappello’s Paleo Gingersnap Cookies

For the gingerbread crumb

For the pumpkin pie filling


  1. Make the coconut milk whipped cream then set in the fridge to chill while you make the rest.
  2. Make the cookies then set aside to cool.
  3. While the cookies bake, place the ingredients for the gingerbread crumb in a food processor and pulse until ingredients combine and break down into a crumb mixture. Remove and set aside then wipe out food processor.
  4. Place the pumpkin pie filling in a food processor and blend until smooth and combine, wiping down the sides of the food processor as needed.
  5. To make the trifles (and these could also be made it a shot glass for a smaller dessert option) – fill a sundae glass or jar with 1-2 tablespoons of the gingerbread crumb, then 1-2 tablespoons of the pumpkin pie filling, then 1-2 tablespoons of the coconut milk whipped cream and repeat until glass or jar has filled. Top with a cookie.

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