It’s the most wonderful time of the year! And yes, I am singing that line – because right now is Fair Trade Pumpkin Spice time. My favorite of all Green Mountain Coffee® blends, made even better because it is Fair Trade Certified™. I big puffy heart developing recipes around all the Green Mountain Coffees that I do, but anyone who’s known me for a while knows that Fair Trade Pumpkin Spice is the end-all, be-all in my coffee world. Developing a recipe with this scrumptious coffee is a highlight for me every Fall.
Let’s talk about classic combinations for a second. Peanut butter and jelly. Cookies and milk. Doughnuts and coffee. Just a few simple ingredients: pumpkin doughnuts from your favorite bakery, vanilla pudding with a Fair Trade Pumpkin Spice kick, and fresh, decadent whipped cream. Put them together and what have you got? Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle! Fair Trade Pumpkin Spice coffee provides the perfect flavor profile for a decadent Autumnal dessert fancy enough for Thanksgiving, but also at home on a Tuesday. These trifles are make-ahead, and look adorable in mini trifle cups or Mason jars, which also means they’d be easy to transport to the next football tailgate too. Just a couple of Fair Trade Pumpkin Spice K-Cup® packs and you’ll be on your way. Just make sure you get your K-Cup® packs ordered soon. They’re known to sell out quickly!
Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle
4 Pumpkin doughnuts from your favorite bakery (Cake doughnuts with a sugar glaze work best.)
1 3 oz package Vanilla Cook & Serve Pudding
3 8 fl oz cups Green Mountain Coffee Fair Trade Pumpkin Spice coffee, divided
2 pints heavy whipping cream, divided
1 tablespoon pure vanilla extract
4 tablespoons granulated sugar Pumpkin Pie Spice for garnish
Prepare the vanilla pudding mix. The cook and serve style calls for 2 cups of milk on the package. Instead, use 1 cup of heavy whipping cream (You will have 3 cups of heavy whipping cream left over) and brew one cup of Fair Trade Pumpkin Spice coffee. Add both to a small saucepan, and then add the pudding mix.
Stir constantly over medium heat until just reaching a bubbling boil. Remove from heat, place in a bowl and cover with plastic wrap. Place the pudding in the refrigerator – it will thicken as it cools.
After about an hour, the pudding should be the perfect consistency, and nicely chilled.
Slice each of the doughnuts in half, and then chop each halve into smaller pieces. Fit 1/2 a donut into each vessel, whether it be a mini trifle cup or an 8 oz mason jar.
Brew two 8 oz cups of Fair Trade Pumpkin Spice Coffee. Pour 2 oz (the size of a shot glass) over the pumpkin doughnut pieces in each vessel and set aside.
Spoon about 3-4 tablespoonfuls of pudding over the donuts in each serving glass. Distribute evenly among the glasses until all the pudding is used.
Add the remaining cream to a large bowl, along with the pure vanilla extract and granulated sugar. Whip on high speed in a stand mixer or with a hand mixer until the cream has stiff peaks.
Spoon whipped cream over the pudding layer in each trifle, making sure each cup gets an equal amount until the cream is all gone.
Cover each trifle with plastic wrap (or screw on lids if you’re using mason jars) and refrigerate for at least 4 hours. Just before serving, sprinkle each trifle lightly with pumpkin pie spice for garnish.
Trifles can be refrigerated for up to 2 days.
[Psst – if you go over to Bluebonnets & Brownies, there’s a Pumpkin Spice giveaway going on, too! Go on over and check-it out!]