Description
This picture-perfect trifle layers silky pumpkin mousse, warm cinnamon apple compote, and a crunchy almond crumble—all beautifully stacked in mason jars for a cozy, rustic vibe. Tied with a fall leaf, it’s the ultimate make-ahead dessert for gatherings, gifts, or a personal fall moment.
Ingredients
Pumpkin Mousse:
1 cup pumpkin purée
½ cup heavy cream or coconut cream
¼ cup maple syrup or monk fruit sweetener
1 tsp pumpkin pie spice
½ tsp vanilla extract
Pinch of salt
Cinnamon Apple Compote:
2 apples, peeled and diced
1 tbsp butter or coconut oil
1 tbsp maple syrup or sweetener
1 tsp cinnamon
Splash of lemon juice
Almond Crumble:
½ cup almond flour
¼ cup chopped almonds
2 tbsp butter, melted
1 tbsp sweetener
Pinch of cinnamon and salt
Instructions
Make mousse: Whip all mousse ingredients together until light and fluffy. Chill.
Make compote: Sauté apples in butter, maple syrup, cinnamon, and lemon juice until tender. Cool.
Make crumble: Toast almond flour, almonds, butter, and sweetener in a skillet until golden and crisp. Cool.
Assemble jars: Layer mousse, compote, and crumble in small mason jars. Repeat layers, ending with crumble.
Garnish with a tiny spoon, cinnamon dusting, or a twine-tied fall leaf for extra charm.
Nutrition
- Calories: 250/ Triffle
- Sugar: 7g/ Triffle
- Fat: 18g/ Triffle
- Carbohydrates: 9g/ Triffle
- Fiber: 2g/ Triffle
- Protein: 4g/ Triffle