Pumpkin Spice Trifle

Turkey Day is tomorrow.

We’ve been trying to get ourselves in the thanks-giving mindset all month long, and sharing little thoughts of what we’re thankful for at the dinner table.  I’ve been using Instagram posts from Brooke to help me with our short but sweet Thanks-Living times.

Social media is crazy and scary sometimes, but there are definitely some benefits.

Getting in a thankful mindset early on helps to keep life-holidays-family in perspective.

That said, if you’ve been busier doing life than you’ve been cooking for tomorrow…

…I’ve got this scrumptiously luscious Pumpkin Spice Trifle for all of us who do not have 3 pies already made for Thanksgiving.

Every year, I do my specialty {better than Cheesecake Factor} New York Style Pumpkin Cheesecake.  I’m actually not the one who dubbed it better than C.F., but my friends unabashedly assert that it is way better than any restaurants’ versions.  I won’t fight them on it.

But today I felt like trying something different and extremely easy.  It’s kinda Cheaty McCheaty easy, but it’s definitely got homemade written all over it, like this best pumpkin souffle!

This Pumpkin Spice Trifle boasts layers of pumpkin and pudding, spice cake, homemade whipped cream (so easy), and crisp gingersnaps (McCheaty.)

It’s made a day ahead of time and chilled in the fridge for the big day.  Stress-free holidays are where it’s at.  If anything can be done ahead of time, I’m right there.

I know I rarely use cake mixes, but I did so here for ease and time constraints.  I wrote this recipe for those who need a wow-ing dessert in a jiffy.  If you have a fab spice cake recipe you prefer to use, by all means, go for it!

Here’s to make-ahead recipes.

Stress-free, purpose-driven holidays.

Sweet time with family/friends, whether that’s in person, on the phone, or Skype.

Happy Thanksgiving! 🙂

Pumpkin Spice Trifle

5 from 2 ratings

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This Pumpkin Spice Trifle is super easy, make-ahead, and show-stopping. Everyone will love the pretty look of this tasty trifle. Most importantly, it is full of deliciousness in every bite! Note: Chill a bowl and the whisk beaters of an electric mixer beforehand.

Prep Time: 30 minutes mins

Refrigerate: 8 hours hrs

Total Time: 8 hours hrs 30 minutes mins

Servings: 20 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 16 oz heavy whipping cream
• 3 TB powdered sugar
• 1 tsp pure vanilla extract
• 1 TB Knox plain gelatin powder, dissolved in 1 1/2 TB water in small glass bowl
• 14 oz spice cake mix, from box, baked according to package instructions and cooled
• 3 oz instant vanilla pudding mix, prepared according to instructions and chilled
• 15 ounce pumpkin pie mix filling, from can
• 1 TB brown sugar, packed
• 1 tsp ground cinnamon
• 16 whole crispy gingersnap cookies, broken into pieces

Instructions

• In a chilled bowl, add heavy whipping cream, powdered sugar, and vanilla. Using chilled beaters of an electric mixer, beat until soft peaks almost form.
• Microwave gelatin/water mixture for 5 seconds or until it is a thick liquid, but not hot. It should be lukewarm.
• In a slow stream, gently pour in the liquid gelatin straight into the whisks while you continue to beat. Be sure to fully incorporate the gelatin mixture into the whipped cream. Beat until stiff peaks form. It's fine if you over-beat it. Set aside to chill.
• In a bowl, stir together the prepared instant pudding, pumpkin pie filling, brown sugar, and cinnamon until well incorporated. Chill.
• In a trifle bowl, crumble half of the baked spice cake into the bottom and press down to form an even layer. Add half of the pudding/pumpkin mixture on top. Add half of the broken gingersnaps. Add half of the stabilized whipped cream. Repeat layers.
• If desired, sprinkle top with cinnamon for garnish. Cover loosely and place in fridge to chill overnight.

Equipment

• Trifle Bowl

Notes

• Spice cake mix can be found at most major grocery stores. 
• Final layer of whipped cream on top can be piped instead of spread, for decoration. 

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Nutrition (per serving)

Calories: 258kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 283mg | Potassium: 161mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2099IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

Course: Dessert

Cuisine: American

Here are a few more of our favorite easy desserts:

1.  Banana Pudding Cake.  This is always moist, super delicious, and perfect for snack or dessert.

1.  Lemon IceBox Cake is my favorite no-bake cake.  It tastes like a refreshing big bite of lemon with the perfect amount of sweetness.

1.  This Moist Pumpkin Bread is simply amazing.  We eat this for breakfast, but with a scoop of vanilla ice cream, it’s transformed into dessert.