Easy Pumpkin Trifle

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.

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.

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I use the soft pumpkin cookies in 2 ways: soft as they are originally made (without the filling), and crunchier by tearing them up and drying them in the oven, like bread crumbs.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.

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:

Start with a single layer of dry crumbs.

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

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

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.

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.