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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

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    • in Recipes

      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

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    • in Recipes

      Brown Butter Apple Cider Blondies

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      Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

      Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
      One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

      Browning butter is easy!
      Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
      Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

      Get cookin’!
      Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

      Mix up the batter.
      All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

      13×9 love.
      Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

      Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

      It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
      This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

      Brown Butter Apple Cider Blondies

      Heather Baird

      Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

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      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch baking pan
      Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
      Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
      NotesSubstitutions
      Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
      Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
      What to expect:
      This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
      Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

      Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

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