This fall trifle has layers of pumpkin bread or cake, cheesecake with warm spices and whipped cream. It comes together quickly, can be made in individual servings or a large bowl, and the different components can be made ahead. Make it with homemade ingredients, or use store-bought ones and have a last-minute Thanksgiving dessert that will delight everyone.
Very easy, no-bake dessert!
I love trifles.
They are delicious, easy to make, and have many possible combinations!
This post includes shortcuts to make your life easier, as you can use several purchased components to make it simpler to put together.
Most sweet leftovers can find their way into a trifle.
I love them with fruit, specifically peach trifle and the easy strawberry trifle and they fall into the easy dessert category similar to dump cakes.
But it's fall season for most of you reading this post and the holidays are near.
Today's recipe is creamy and delicious, but it does not contain fruit; it uses a vegetable: good old pumpkin puree.
FAQ
Though there can be a better way to layer this dessert, there is no right or wrong way. Trifles include dry components such as cake pieces or cookies. It's recommended for the dry layer to be in touch with the cream, so it soaks up liquid and softens it up, melds it with the rest of the ingredients.
It can, and it's a good idea to allow the layers to meld depending on the type of cake/cookies you're using. A few hours before is recommended for sure. I don't like it more than a day and try to assemble it no more than 4-6 hours before serving, but that's personal taste.
This is not recommended as it will be extremely soggy when defrosted. You can freeze the pumpkin cake or soft cookies. Make sure you plan the time it takes to thaw them and lightly toast the cake in the oven before assembling the trifle.
Ingredient list
- Pumpkin puree: use canned fresh pumpkin or make homemade pumpkin puree. Please don't mistake it for pumpkin pie filling, which is a different product.
- Heavy whipping cream: choose a heavy cream that is fresh and good for whipping.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess.
- Powdered sugar: also called confectioners or icing sugar.
- Spices: use your favorite pumpkin spice mix, homemade or store-bought.
- Soft pumpkin cookies: this dessert is the result of leftover whoopie pies. You can also use this Pumpkin Bread recipe or pumpkin bundt cake or spiced pumpkin cake, both without the frosting.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations
As I mentioned before, some shortcuts can make this pumpkin dessert even easier to make:
- Store-bought pumpkin bread: use it instead of the whoopie cookies.
- Gingersnaps: use them crushed instead of the crumbs. Use store-bought or our recipe for gingersnap cookies which can be made ahead.
- Pumpkin pie filling: use it alone instead of the cheesecake pumpkin mixture in the middle of the trifle.
- Cream: make your own sweet whipped cream with the recipe below or use store-bought ones, such as Cool Whip, if you like them.
How to make cake crumbs
I use the soft pumpkin cookies in 2 ways: soft as they are originally made (without the filling), and crunchier by tearing them up and drying them in the oven, like bread crumbs.
It's a great way to add crunch to any dessert and use any cake or soft cookies simultaneously.
Low oven - we need to dry out the pieces of cake or cookies rather than toast them. So that they stay crunchier longer. So they need to bake at a low temperature.
How toasted and crunchy you want the crumbs is up to you. Remember that they will toast differently unless you evenly cut the pieces. I like irregular chunks.
How to assemble a trifle
These easy desserts are all about layering flavors and textures. So they can vary wildly depending on what your taste is.
You can mix and match as you please. Use more cream or more cheesecake mixture, or more crunchy crumbs, less whipped cream.
Though there's no right or wrong way to do it, this is how I assemble a pumpkin trifle:
Crunchy layer
Start with a single layer of dry crumbs. Or crumbled cookies.
Cream layer
Add a couple of tablespoons of whipped cream. It will moisten the crumbs.
Pumpkin
Then a thick layer of sweetened and spiced pumpkin and cream cheese mix.
Soft cookie
Top it off with a soft cookie (I used leftover pumpkin whoopie pies), pumpkin bread, or cake.
Serving
Cold: it should be chilled. I keep it in the refrigerator until the last minute.
Toppings: right before serving, add another dollop of whipped cream and pumpkin crumbs. We want them to stay crunchy, so we add them at the last moment.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Cream: dairy products vary in the percentage of water and content. I experienced that the higher the percentage of water, the less they hold and the easier they curdle. If this happens, change brands and buy the best one you can afford.
- Make ahead: I recommend making it several hours before serving to allow the flavors to meld. Some components, like the crumbs, cake or soft cookies, and the pumpkin cheese mixture, can be made ahead.
- Pumpkin spice mix: use your favorite combination. I make my own with (all ground) 1 teaspoon cinnamon, 1 teaspoon ginger, ⅛ teaspoon allspice, and ⅛ teaspoon nutmeg. Occasionally, I add a pinch of ground cloves.
- Toppings: besides the last dollop of whipped cream and pumpkin cake crumbs, you can use edible flowers, leaves, pumpkin seeds, or a fresh berry to add color to the trifle.
Family style dessert
Trifles can be assembled as individual desserts or as one big dessert in a large trifle bowl or glass. It's a great option when serving many and for a dessert table.
Depending on the bowl size you're using, you might need to double or triple the recipe.
Vintage Kitchen Tip
If making a large trifle (and not individual ones) consider making two layers (or even three, depending on the size of your serving bowl) of each ingredient. Use half the amount for each layer and repeat. This way, you don't have to go to the bottom of the bowl when serving it to get all the components.
Related recipes you might like:
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Pumpkin Trifle (easy recipe)
Ingredients
- 12 whoopie cookies or 4 pumpkin bread slices
For the whipped cream:
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
For the pumpkin mixture:
- ½ cup pumpkin puree, homemade (or canned), at room temperature
- ½ cup cream cheese, at room temperature
- ¼ to ½ cup powdered sugar
- ¼ teaspoon pumpkin spices
Instructions
- All components can be made up to 2 days ahead and keep refrigerated (cream and pumpkin mixture) or in jars or tins (crumbs).
Make the crumbs:
- Preheat the oven to 300°F (150°C).
- Tear apart in chunks 8 soft cookies or 2 bread slices.
- Put in a clean cookie sheet and bake for about 30 minutes, or until they're crisp and darkened in color. The time depends a lot on the size of the pieces so check them regularly and move them around so they toast better.
- Let cool while making the rest of the dessert.
For the pumpkin mixture:
- Mix the pumpkin puree with the cream cheese until smooth.
- Add half the powdered sugar (¼ cup) and the spices, and integrate well.
- Taste and adjust sugar or spices to your palate. Reserve.
For the whipped cream:
- Beat cold cream with the rest of the powdered sugar (¼ cup) until medium peaks form.
- If making ahead keep refrigerated, and covered.
To assemble:
- Have ready 4 individual glasses.
- Put a layer of crumbs in the bottom of each glass.
- Add a few tablespoons of cream but don't spread it the sides.
- Top with ¼ of the pumpkin cheese mixture.
- Top with a whole whoopie (or ½ slice of pumpkin bread) and gently press down.
- Top with the rest of the cream and crumbs, dividing evenly among glasses.
- Refrigerate for an hour or two before serving. Freezing is not recommended.
Notes
Store-bought pumpkin bread instead of the whoopie cookies.
Gingersnaps, use them crushed instead of the crumbs.
Canned pumpkin pie filling can be used alone instead of the cheesecake pumpkin mixture that goes in the middle of the trifle.
Cream, I know there are canned creams that can be used, such as Cool Whip. Crumbs: to make crumbs, we need to dry out the pieces of cake or whoopies rather than toast them so that they stay crunchier longer. It's as easy as tearing the soft cookies or cake pieces, putting them on a clean, dry cookie sheet, and baking them at a low temperature. How toasted and crunchy you want the crumbs is up to you. Keep in mind that unless you evenly cut the pieces, they will toast differently. I like that.
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