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      Pumpkin Oatmeal Creme Pie Trifle

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      Dive into the cozy flavors of fall with this Pumpkin Oatmeal Creme Pie Trifle. It’s here to steal the show at your Thanksgiving feast or any autumn gathering.

      We all know and love those iconic Little Debbie Oatmeal Creme Pies. They’re nostalgic, chewy, and have that perfect hint of molasses. I’ve always thought they’d be delicious paired with pumpkin for a fall dessert. Inspiration struck when I found myself with a big box of them leftover from my Dad’s 80th birthday party. They are his favorite snack, so we gave them out to guests as favors.
      Enter the Pumpkin Oatmeal Creme Pie Trifle. It’s a heavenly concoction that combines the beloved Oatmeal Creme Pies with pumpkin cream cheese filling, whipped cream, and caramel.

      Make the pumpkin cream cheese filling.
      In a mixing bowl, combine canned pumpkin puree, room temperature cream cheese, sugar, vanilla extract, and pumpkin pie spice. Mix it until it’s well combined and velvety smooth.

      The star of the show – Little Debbie Oatmeal Creme Pies!
      Using a large sharp chef’s knife, quarter the Little Debbie Oatmeal Creme Pies. Half of them will be placed at the bottom of a trifle bowl. This forms the foundation on which to build the whole shebang. I wondered how well the pies would stand up with so many creamy elements layered on top – but they held their shape and provided a nice, chewy/cakey bite. They are just perfect in this trifle!
      After you’ve quartered the pies, whip 1 cup of heavy cream to stiff peaks. To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor.

      Layer the ingredients.
      This trifle has 8 layers total. First, layer in half of the Oatmeal Creme Pies, then top with half of the pumpkin cream cheese filling. Next, top with half of the whipped cream and spread to the edges. Then, a layer of prepared caramel goes on top. Lately I’ve been loving Torani prepared caramel which can be found in the coffee aisle at the grocery store with the flavored syrups. It’s surprisingly good for something store-bought! However, you could also use Smucker’s hot caramel topping, which is widely available and found with the ice cream toppings (just microwave it for 30 seconds so it loosens). Or, use homemade if you have it.

      Repeat the layers – oatmeal pies, pumpkin cream cheese, whipped cream, and…

      .. more caramel! The best part about this Pumpkin Oatmeal Creme Pie Trifle is that it’s incredibly easy to make and assemble. You don’t need to be a baking expert to whip up this fall masterpiece.

      Finish with flair.
      Crumble one Oatmeal Creme Pie and sprinkle it over the whipped cream and caramel. Make sure you don’t crumble it too fine – you want a few larger pieces that are identifiable as Oatmeal Creme Pies.

      This trifle takes a nostalgic childhood treat to a whole new level. It’s like a taste of fall in every spoonful, with the warm and comforting flavors of pumpkin spice and oats. What’s better? You can make it a couple of days ahead!

      Pumpkin Oatmeal Creme Pie Trifle is the perfect alternative to traditional pumpkin pie at Thanksgiving. It’s easy to assemble, looks stunning in a trifle bowl, and the flavors are (*chef’s kiss*) an autumnal dream come true.
      Related recipe: Sour Cream Pumpkin Muffins with Coffee Glaze

      Pumpkin Oatmeal Creme Pie Trifle

      This no-bake trifle is ready to steal the show at your Thanksgiving feast or any fall gathering. It’s a dessert that combines the nostalgia of childhood treats with the warmth of autumn flavors. It’s as easy to make as it is to devour.Little Debbie Oatmeal Creme Pies can be found at nearly any US grocery store in the cookies and snacks aisle. You’ll need an entire box of 12 for this recipe.

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      Prep Time 25 minutes minsTotal Time 25 minutes mins

      Course DessertCuisine American

      Servings 14

      EquipmentTrifle bowlHand mixer
      Ingredients  16 oz. cream cheese at room temperature3/4 cup granulated sugar15 oz. pumpkin puree 1 can1 1/2 tablespoon pumpkin pie spice2 teaspoons vanilla extract12 Little Debbie Oatmeal Crème pies 1 box1 cup heavy whipping cream beaten to stiff peaks1 cup prepared caramel sauce such as Torani
      Instructions In the bowl of an electric mixer, combine the cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat well until combined and no streaks of cream cheese remain. Set aside.Set one oatmeal pie aside for later use. Using a large chef’s knife, quarter the remaining pies. Layer half of the pies into the bottom of a 3 to 4 quart capacity trifle bowl.Top the pie pieces with half of the pumpkin cream cheese mixture. Spread to the edges of the bowl.Top the pumpkin mixture with half of the whipped cream. Spread evenly to the edges of the bowl.Spoon or drizzle half of the caramel over the top of the whipped cream layer.Repeat the layering with the remaining pie pieces, pumpkin cream cheese mixture, whipped cream, and caramel sauce.Crumble/tear apart the remaining Oatmeal Crème Pie and place it on the top center of the trifle.The trifle can be served immediately, or you can make it 2 days ahead and store it in the refrigerator covered with plastic wrap.
      NotesLittle Debbie Oatmeal Crème Pies come in two sizes – you can use either size. The standard size comes in a box of 12 and is carried at most grocery stores. If you find the larger pies (packaged for resale in vending machines) you’ll need 9 for this recipe.
      To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor. The finished dessert will be sweeter using the whipped topping, because it is presweetened. The homemade whipped cream has no sugar added and relies on the caramel to deliver sweetness. 

      Keyword canned pumpkin puree, cream cheese, fall desserts, Little Debbie Oatmeal Creme Pies, pumpkin pie spice, pumpkin trifle

      You may also enjoy: LEGGI TUTTO

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      Sourdough Sandwich Loaf

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      You probably envision sourdough bread as a crusty, chewy boule, but this version is a richly flavored, soft-textured loaf. It’s the perfect bread for your ultimate grilled cheese. Another option is to rub fresh garlic on a slice of toasted sourdough and top it with perfectly ripe tomatoes drizzled with olive oil and fresh basil. […] LEGGI TUTTO

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      The Essential: Sourdough Starter

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      Understanding Sourdough Sourdough is an enigma, as it’s both simple and complex. It’s a naturally leavened bread that comes from the starter, which is the life force of your bread. A starter is a mixture of flour and water that absorbs the yeast and bacteria from the air and forms a stable colony. The living […] LEGGI TUTTO

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      Cranberry-Sage Fantails

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      Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage. Cranberry-Sage Fantails In the […] LEGGI TUTTO

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      Caramel Apple Hand Pies

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      Embrace the cozy flavors of fall with these irresistible Caramel Apple Hand Pies. They’re the perfect way to satisfy your sweet tooth while savoring the season’s finest apples.

      Ah, September – the time of year when the air gets crisper, the leaves start turning, and apple season is in full swing. I always look forward to this time of year because it marks the beginning of baking season. Homemade apple pie is first on my baking list, but this year I’m taking the apple love to the next level with a sweet hand-held treat: Caramel Apple Hand Pies. They’re like tiny packages of fall goodness, perfectly portioned for a snack or dessert on the go.

      Choosing the right apples.
      Let’s talk apples. For most apple pie recipes, and certainly apple hand pie recipes, I prefer Granny Smith apples. Why, you ask? Well, Granny Smith apples are known for their tartness and firm, dry texture, which makes them ideal for baking. They don’t give off much juice, so that means no soggy pie bottoms. They hold their shape beautifully even after spending some time in the oven. Plus, they add a nice contrast to the sweetness of the caramel.

      Making the apple pie filling.
      The apple pie filling is surprisingly simple to make, but you will do some work breaking down the apples. Start by peeling, coring, and dicing 3 lbs. Granny Smith apples into small even pieces (slightly larger than 1/4 inch pieces). This step is crucial because a uniform dice ensures that your pies cook evenly.
      Once you’ve got your apples ready, toss them in a big saucepan with some lemon juice, butter, sugar, and apple pie spice. This mixture strikes a lovely balance between sweet and tangy. Cook on the stovetop until the apples soften slightly, and most of the juices cook off. It should be a fairly dry mixture.

      Let the apple filling cool to room temperature, then refrigerate for about an hour or overnight. Chilling it helps keep the hand pie crusts cold, so they keep their shape while you’re filling them.

      A new gadget – mini lattice pie molds!
      The lattice pie mold is what sets these hand pies apart and gives them that bakery-made look. They are from Williams Sonoma and there are three styles in the box. However, I just used the circle lattice cutter for these pies.
      Now. You could totally forgo the mold and opt for the folded circle & fork crimp method, but if you’re interested in these lattice-style cutie pies – read on. As with any new gadget, there was a learning curve. So, I’m reporting my tips here so you’ll have an edge before you begin!

      A few tips for success.
      Roll out your pie dough (store-bought or homemade – your choice) slightly thicker than the standard 1/8″ thickness, and cut it into circles. The lattice crust needs a little extra heft to hold together during baking. The outside of the mold actually works like a cookie cutter and cuts the bottom plain round crust, and the top round lattice crust.
      Cut the pie dough while it is cold. You may want to roll it out between parchment, refrigerate, and then cut. Cold dough will remove easier from the lattice cutter, which you will have to gently coax out using a toothpick to one side of the edge.
      Use a toothpick to quickly remove the little diamond pieces of lattice dough from the mold. As I picked them all out they threaded on the tooth pick, and I added them back to the re-roll scraps of pie dough.

      Assemble the pies.
      First, add a little prepared caramel to the bottom pie crust. Spread it around on the crust using a spoon within 1/2 inch of the edge of the pie. Use your favorite store-bought brand of caramel, or if you have homemade ready to hand – all the better!

      Fill – but don’t overfill!
      Add 1 1/2 to 2 tablespoons of the apple filing on top of the caramel. It’s important to not overfill the crust, because the lattice top will burst with the bubbling filling. Brush some egg wash around the edge of the crust before you add the top crust.

      No doubt about it – the mold makes a gorgeous little pie! After your hand pies are prepped and looking absolutely adorable, transfer them to the refrigerator to chill for about 30 minutes. This will help the lattice keep its shape during baking.
      Transfer the chilled pies to baking sheets lined with parchment paper. Brush the tops with an egg wash for a beautiful golden finish. Then, pop them into a preheated oven at 350°F and bake for about 25-27 minutes, or until they’re well browned.

      These little pies are lovely on their own, and believe it or not – they are not overly sweet! That’s due to the tart Granny Smith apple filling. They taste just fine on their own, but I think they are best served with an accompaniment. We love them served warm with a scoop of ice cream.

      And! Even though these pies already have caramel inside, a little pot of caramel dipping sauce on the side is totally appropriate. Sprinkle with a little flake sea salt – it’s too good!
      So, the next time you find yourself with a bunch of Granny Smith apples and a craving for something sweet, give these Caramel Apple Hand Pies a try. They’re the perfect embodiment of fall in every bite – a little tart, a little sweet, and a whole lot of deliciousness. Happy baking, and happy apple season!
      Related recipe: Peanut Butter and Jelly Hand Pies

      Caramel Apple Hand Pies

      Heather Baird

      These Caramel Apple Hand Pies are the perfect way to celebrate apple season. Whether you’re enjoying them at home with a scoop of vanilla ice cream or packing them for a picnic in the park, they’re sure to be a hit.These pies are made using a special lattice pie mold, which you can find for purchase at Williams-Sonoma (linked in recipe). If you use ready-made pie crusts from the grocery store, you’ll need 4 crusts total (two 14.1 oz. packages). Or, you’ll need two recipes of a homemade double crust. See the recipe notes for my all-butter double crust recipe.This recipe calls for 3 pounds of Granny Smith apples, which is about 8 medium apples.

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      Prep Time 30 minutes minsCook Time 25 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 55 minutes mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric 3 pounds Granny Smith Apples cored, peeled, and diced to 1/4″2 tablespoons lemon juice1/4 cup unsalted butter1 cup granulated sugar2 tablespoons apple pie spicePinch of salt4 pie crusts store-bought or homemade1/2 cup prepared caramel sauce such as Torani caramel sauce plus more for serving1 egg beaten with 1 tablespoon water
      Instructions Toss the apples with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, sugar, apple pie spice, and salt. Stir together and cook until the sugar is melted and the apples have softened slightly, about 7 minutes. The mixture should be fairly dry and any liquid should be syrupy and clinging to the apples. If mixture seems wet, cook another 2 minutes until dry.Transfer the mixture to a large bowl and cool, uncovered, to room temperature. Cover and refrigerate for 1 hour or overnight.Roll out cold pie dough on a lightly floured surface to slightly greater than 1/8-inch thickness. Using back of the pie mold, cut lattice top rounds; as you cut, pick out the diamond shapes from the mold using a toothpick. Gently coax the lattice tops out of the mold using a toothpick and your fingers to remove it. Reroll dough scraps and cut bottom crusts. Refrigerate if dough begins to get warm and floppy (dough will cut easier if it’s cold).Preheat the oven to 350F.Place a bottom crust into the pie mold. Add about 2 teaspoons caramel and spread over the bottom of the crust using a spoon within 1/2 inch of the pie crust edge. Fill the pie with about 2 tablespoons of the chilled apple filling.Brush the edges with some of the beaten egg and water mixture. Lay a lattice top over the filled crust and hinge the mold closed and press lightly to seal.Remove pie to a parchment-lined baking sheet. Repeat with remaining caramel, pie crusts, and egg wash. Refrigerate pies for 30 minutes. Using a pastry brush, coat the tops of the pies with the egg wash.Bake the pies for 25 to 27 minutes, or until they are golden brown and fragrant. Remove pies to a wire rack to cool slightly.Serve pies warm. They are lovely as-is, but our favorite way to eat them is with a scoop of ice cream. They are also wonderful with a side of caramel dipping sauce sprinkled with flake sea salt.
      NotesCan I use other apples? Honeycrisp and Golden Delicious apples can also be used in this recipe.  They may not require as much time in the saucepan, so take care not to overcook them.
      I don’t have/want to use a pie mold. If you don’t have the drawer space for another gadget, you can use a 4 1/2 inch round cookie cutter to make these pies. Cut dough rounds and fill with 1 teaspoon of caramel and 1 tablespoon of filling to one side of the round. Brush the edges with egg wash and fold over to a half mood shape. Crimp the edges with a fork. Coat with egg wash then cut 2 slits in the top of the pie. Bake as directed. Yield will almost double with this method (24 pies).
       
      All-Butter Pie Crust (yields 2 crusts)
      2 1/2 cups all-purpose flour plus more for dusting
      1 teaspoon salt
      1 teaspoon sugar
      16 tablespoons cold unsalted butter, cubed
      4 tablespoons ice water, additional as needed
      In a food processor combine the flour, salt, and sugar; pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Remove the lid and sprinkle 2 tablespoons ice water over the mixture. Re-attach lid and pulse until the dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, a little at a time, through the feeding tube). Turn dough out onto a work surface and divide in two equal pieces. Form each piece of dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

      Keyword apple hand pies, apple pie spice, caramel apple hand pies, caramel sauce, egg wash, fall pie recipe, granny smith apples

      You may also enjoy: LEGGI TUTTO

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      Spiced Apple Cider Doughnuts

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      As essential to fall as the changing leaves, these Spiced Apple Cider Doughnuts are a warm, lightly crisp treat that captures the essence of the orchard in every bite. Reduced apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped […] LEGGI TUTTO

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      Aunt Cheryl’s Home EC Muffins

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      Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. This is one of those recipes. “My Aunt Cheryl has been baking these muffins for literally decades now,” Brian Hart Hoffman says, “and I never knew about the […] LEGGI TUTTO

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      Caribbean Rum Cake

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      Caribbean Rum Cake has a soft, tender crumb, delightful rummy flavor, and billowy coconut cream topping. It’s a slice of paradise!

      Hi friends, – it’s been a while! I took an unintentional break from blogging and social media for most of July and half of August. It wasn’t a vacation- quite the opposite! It’s a busy time of year, where content creators are hard at work collaborating with brands for holiday content. I cannot wait to share all the things I’ve cooked up, baked up, and styled for spooky season, Thanksgiving, and beyond!
      In the meantime, summer is still very present. This recipe fits right into this in-between time. It offers tropical flavors to help prolong the magic of summer. But, Caribbean Rum Cake is also a staple for the holiday season. You can find these cakes lining the shelves gourmet and specialty shops during November and December, because they are often gifted at Christmastime.

      Historians suggest that the roots of rum cake can be traced back to the 18th century when British colonists established themselves on the islands. These settlers brought along a tradition of rum-soaked steamed Christmas puddings, which is believed to have laid the foundation for the rum cakes we know today. This, along with the fact that rum and sugar are great preservers, could be why it’s so popular at Christmas. (However, I’m game for a slice year-round!)

      Reverse creaming.
      First, we should talk about reverse creaming. Cake recipes usually begin with creaming butter and sugar together in a stand mixer. Not this one. For this technique, you beat the fat (in this case oil and butter) directly into all the dry ingredients until a dry, crumbly mixture is formed. Next, you beat in the liquid ingredients and magically, the sandy-cornmeal-y stuff turns into a thick, cohesive batter.

      Why use this method? Cakes have a more velvety texture with reverse creaming, and they don’t rise quite as much during baking. This means you won’t have to level the cake before plating it.

      Pudding in the mix.
      This batter has instant pudding added to the dry ingredients. Don’t be tempted to skip this ingredient. I almost did due to lots of box mixes on the market using ‘pudding in the mix’ as a marketing ploy. It truly makes a huge difference in the softness and moistness of this cake. Texturally, it’s one of the best bundt cake recipes I’ve ever made.

      Rum syrup.
      Here’s the good stuff. It’s pretty much the standard for rum syrups, except I swapped in brown sugar for half of the white sugar in the recipe. This tastes really great along with the golden rum I used in the recipe. Speaking of rum! You can use plain rum, coconut rum, golden rum – but for the holidays spiced rum is where it’s at!

      Begin a day ahead.
      After the syrup is cooked, poke holes in the cake. Then gradually pour the syrup over it. Lightly cover the cake with plastic wrap. Then let it stand overnight to infuse.

      Toppings are optional.
      Whip up some easy coconut flavored whipped cream for a summer-appropriate topping. This cake is delicious both cold and at room temperature. I added some shaved coconut, which makes it look extra tropical and it adds another layer of texture. You can find the dried coconut chips with edible brown rind that I used right here.
      If you plan to serve or give this for the holidays, it needs no topping. However, a sprinkle of cinnamon-sugar for holiday spice and crunch is nice and the cake still travels well.

      I’m so happy I made this cake, after years of it being on my (lengthy) baking bucket list. It’s a great recipe that I adapted from the trustworthy King Arthur Baking website – totally holiday worthy, and it’s not shy with the booze. However, if you’re avoiding alcohol but would still like to make this rum cake, see the recipe notes for a no-alcohol version made with rum extract.

      Related recipe: Spiced Rum Cake Trifles

      Caribbean Rum Cake

      Heather Baird

      This cake is adapted from King Arthur Baking’s excellent recipe “Caribbean-Style Rum Cake”. The cake portion of the recipe remains largely the same, however I’ve added brown sugar to the rum syrup for a molasses note (my southern slant). Another addition is the coconut whipped cream topping, which is cold and satisfying – really nice in hot weather months. Plus, with the coconut shavings on top, it looks pretty and tastes tropical. However, this cake is also beloved Christmas tradition for many. The rum preserves it well and it’s sturdy enough to travel or ship for holiday gifting.This recipe uses a box of instant vanilla pudding. If you’re on the fence about using it – I’d ask you to make a concession this once. Yes, the cake can be made without it but the texture is firmer and drier. This addition makes a big difference in the tenderness of this cake. Begin a day ahead, the rum syrup needs to soak overnight.

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      Prep Time 30 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 25 minutes mins

      Course DessertCuisine American, British, Caribbean

      Servings 16

      Equipmentbundt pan 10-12 cup
      Ingredients US CustomaryMetric Cake2 cups all-purpose flour1 ½ cups granulated sugar3.4 oz. instant vanilla pudding mix 1 box2 teaspoons baking powder1 teaspoon fine grain salt½ cup unsalted butter softened½ cup vegetable oil I like grapeseed oil½ cup whole milk at room temperature4 large eggs at room temperature½ cup rum I like golden rum2 teaspoons vanilla extractRum soaking syrup½ cup unsalted butter¼ cup water½ cup granulated sugar½ cup brown sugar¼ teaspoon fine grain salt½ cup rum½ teaspoon vanilla extractCoconut whipped cream¾ cup heavy whipping cream2 tablespoons granulated sugar1 teaspoon coconut extract½ cup dried coconut shavings for garnish
      Instructions CakePreheat the oven to 325F.In the bowl of an electric mixer fitted with the paddle attachment, add the four, sugar, pudding mix, baking powder, and salt. Whisk well to combine. Add the butter and oil. Mix until thoroughly combined and the mixture has a sandy cornmeal appearance.With the mixer on low speed, add the milk, then the eggs one at a time. Scrape down the sides and bottom of the bowl and mix again. Add the rum and vanilla. Mix until well combined.Spray a 10 or 12 cup bundt pan with flour-based baking spray (or grease and flour). Pour the batter into the pan and even the top with a rubber spatula.Bake the cake for 50-60 minutes, or until a toothpick tester inserted near the center comes out clean. Remove the cake from the oven and leave the cake in the pan while you make the rum syrup.Rum soaking syrupPlace the butter, water, sugars, salt, and rum in a saucepan and bring to a boil on the stove top. Reduce to a simmer and cook about 8 minutes, or until the mixture thickens slightly. Remove from the heat and stir in the vanilla.Poke many holes in the top of the cake using a skewer. Gradually pour over the syrup a little at a time, pausing to allow the syrup to soak into the cake before adding more. When the all of the syrup is used, lightly cover the cake with plastic wrap and allow it to stand overnight.Turn the cake out onto a serving plate.Coconut whipped creamPlace the heavy cream in a stand mixer fitted with the whip attachment. Beat until the mixture thickens slightly, then gradually add in the granulated sugar. Beat until thick and fluffy. Add the coconut extract and mix briefly. Top the rum cake with a crown of the billowy coconut whipped cream. Arrange dried coconut shavings on top.Loosely wrapped, the whipped cream-topped cake will store in the refrigerator for several days. Without whipped cream, tightly wrapped, it will keep for several days at room temperature.
      NotesWhat to expect: This cake is so tender, moist, and deliciously rummy. Its soft texture makes it 10/10 a special occasion cake.
      Help! My cake is stuck: If you have trouble turning the cake out, don’t try to pry it out. Instead, place the cake in the pan in a preheated 350F oven and warm for 10 minutes. This will loosen the cake and you should have no problem turning it out.
      No alcohol version: Replace the rum in the cake recipe with ½ cup of water with 2 teaspoons rum extract added to it. Do the same for the rum in the syrup.
      Holiday flavor: Use spiced rum for extra warmth and holiday spirit. The cake can also be dusted with ¼ cup cinnamon-sugar mixture (1/4 cup granulated sugar + 2 teaspoons cinnamon).

      Keyword caribbean rum cake, golden rum cake, golden rum syrup, instant vanilla pudding, mini bundt cakes

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