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    Home » Recipes » Desserts

    Published: Nov 12, 2022 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Easy Pumpkin Trifle

    Jump to Recipe
    Top view of pumpkin trifle in a glass, brown text overlay
    Front close-up of glass with layers of creamy pumpkin trifle; image with text
    White brown text over pumpkin trifle dessert in a glass

    Meet your new favorite, super easy-to-make pumpkin dessert! This trifle screams fall with layers of pumpkin cake, cheesecake, and whipped cream. It comes together in no time, and the different components can be made ahead. I love to make it with a few homemade ingredients, but you can use store-bought ones and have a last-minute pudding that will delight everyone.

    Close-up of glass with pumpkin cake, whipped cream, and pumpkin cheesecake; white surface.

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    I love trifles.

    They are delicious, easy to make, and have many possible combinations!

    And this post comes with 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 has no fruit, just a vegetable, our good old pumpkin puree.

    A single glass with pumpkin and cream trifle on a white surface
    Table of Contents Hide
    Ingredients
    Family style desserts
    How to make cake crumbs
    How to assemble a trifle
    Serving
    Frequently asked questions
    Variations
    Kitchen notes
    Related recipes you might like:
    Easiest Pumpkin Trifle Recipe

    Ingredients

    They are simple, as you can see in the image above. Let's talk a bit about the most important ones:

    • 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. I always use Philadelphia original cream cheese but other premium brands work fine.
    • Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
    • 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.

    See the recipe card at the end of this post for quantities.

    Bowls with ingredients for pumpkin trifle on a white surface including pumpkin cookies, cream, cream cheese, sugar, spices.

    Family style desserts

    Depending on the size, you might need to double or triple the recipe.

    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.

    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.

    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.

    Dark metal pan with toasted pumpkin cake crumbs
    Fresh pumpkin cake crumbs out of the oven

    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.

    Overview of glasses, bowls with pumpkin mixtures, spoons, all on a white surface
    Getting ready to assemble the dessert

    Though there's no right or wrong way to do it, this is how I assemble a pumpkin trifle:

    On a white surface, glasses with a pumpkin bread crumb layer.

    Start with a single layer of dry crumbs.

    Top view of whipped cream dollop atop pumpkin cake crumbs in a glass.

    Add a couple of tablespoons of whipped cream. It will moisten the crumbs.

    Dollop of pumpkin cheesecake mixture atop cream on wide glass, white table.

    Then a thick layer of sweetened and spiced pumpkin cream cheese mix.

    Whole pumpkin whoopie pie inside a glass with trifle ingredients. White surface.

    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.

    Single glass with pumpkin cream trifle on a white surface with grey background.

    Frequently asked questions

    What is the best way to layer a trifle?

    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.

    Can you make trifle the day before?

    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.

    Can trifles be frozen?

    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.

    A single glass with pumpkin and cream trifle on a white surface.

    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: I know there are canned creams that can be used, such as Cool Whip.

    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. My experience is that the more 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 can be made ahead, like the crumbs, cake or soft cookies, and the pumpkin cheese mixture.
    • 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.

    Related recipes you might like:

    • Pumpkin Pie with Graham Cracker Crust
    • Maple Pumpkin Cheesecake
    • Pumpkin Whoopie Pies
    • Creamy Peach Trifle

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Layered pumpkin cream trifle in a glass on white and grey background.

    Easiest Pumpkin Trifle Recipe

    Print Recipe
    Save Recipe Recipe Saved

    Meet your new favorite, super easy to make pumpkin dessert! This trifle screams fall with layers of pumpkin cookies, cheesecake, and whipped cream. It comes together in no time and the different components can be made ahead. I love to make it with a few homemade ingredients, but you can use store-bought ones and have a last-minute pudding that will delight everyone.

    • Total Time: 1 hour 20 minutes
    • Yield: 4 servings

    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: 

    1. Preheat the oven to 300°F (150°C).
    2. Tear apart in chunks 8 soft cookies or 2 bread slices. 
    3. 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. 
    4. Let cool while making the rest of the dessert. 

    For the pumpkin mixture:

    1. Mix the pumpkin puree with the cream cheese until smooth. 
    2. Add half the powdered sugar (¼ cup) and the spices, and integrate well. 
    3. Taste and adjust sugar or spices to your palate. Reserve. 

    For the whipped cream:

    1. Beat cold cream with the rest of the powdered sugar (¼ cup) until medium peaks form. 
    2. If making ahead keep refrigerated, and covered. 

    To assemble:

    1. Have ready 4 individual glasses. 
    2. Put a layer of crumbs in the bottom of each glass.
    3. Add a few tablespoons of cream but don't spread it the sides.
    4. Top with ¼ of the pumpkin cheese mixture. 
    5. Top with a whole whoopie (or ½ slice of pumpkin bread) and gently press down. 
    6. Top with the rest of the cream and crumbs, dividing evenly among glasses.
    7. Refrigerate for an hour or two before serving. Freezing is not recommended.

    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. My experience is that the more 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 can be made ahead, like the crumbs, cake or soft cookies, and the pumpkin cheese mixture.
    • 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. 
    • Spices: use your favorite pumpkin spice mix, homemade or store-bought. 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.
    • Whoopie cookies: this dessert is the result of leftover whoopie pies. They are like soft pumpkin cookies, and I use them in 2 ways here: soft as they are originally made (without the filling), and crunchier by tearing them up and drying them in the oven, like bread crumbs. You can also use this Pumpkin Bread recipe or pumpkin bundt cake or spiced pumpkin cake, both without the frosting.
    • Shortcut:
      Store-bought pumpkin bread instead of the whoopie cookies.  
      Gingersnaps, use them crushed instead of the crumbs. 
      Pumpkin pie filling, canned, use it 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: what we need to do to make crumbs is to dry out the pieces of cake or whoopies rather than toast them. So that they stay crunchier longer. So it's as easy as tearing the soft cookies or cake pieces, putting them in 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.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Chilling time: 1 hour
    • Category: Desserts
    • Method: Mixing + Layering
    • Cuisine: International

    Nutrition

    • Serving Size: ¼
    • Calories: 356
    • Sugar: 25.7 g
    • Sodium: 113.3 mg
    • Fat: 21.6 g
    • Carbohydrates: 39.8 g
    • Fiber: 8 g
    • Protein: 5.7 g
    • Cholesterol: 63.2 mg

    Keywords: pumpkin trifle

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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