To make the whipped cream, mix the whipping cream with ½ tablespoon of granulated sugar and ½ teaspoon of cinnamon. Beat until stiff peaks form. Set aside
Mix cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until combined. Gently fold in ⅓ cup of the whipped cream, setting the rest of the whipped cream aside.
Layer the angel cake with the pumpkin cheese-cake in jars, alternating the layers as shown. Top each jar with a dollop from the remaining whipped cream, and then top with toasted pecans and caramel. Chill until ready to eat, or up to 3 days.
Pumpkin Trifle https://www.saltharvestcreatives.com/perfectly-fall-pumpkin-pie-trifle/ October 13, 2020