Pumpkin Trifle

The City Cradle has some great images of pumpkin treats on her blog from Katie Grace Designs:

I love the idea of making little pumpkin pies, especially these that look like more crust than filling!  I am all about the pie crust and whipped cream:

And these mason jars have pumpkin trifle inside:

She didn't have a recipe for it on her blog, but this recipe from Paula Deen looks like it would work:

Paula Deen's Spiced Pumpkin Mousse Trifle

What you need:

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

What you do:

Bake the gingerbread according to the package directions; cool completely.
Prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

So I would take the recipe, use real whipped cream instead of whipped topping because I refuse to eat whipped topping, and layer it in glass jars!  So cute!