Pumpkin Trifle
- By Amy Dong
- Updated Oct. 24, 2024
This Pumpkin Trifle is super easy, feeds a large crowd, and is teeming with fall flavors. It’s the ideal last-minute holiday dessert, show-stopping yet quick to prepare. It’s fluffy, creamy, and crunchy all at once!
In This Article
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Video: watch us make this Recipe
Why This Recipe Stands Out
Easy pumpkin desserts are a must during the fall season, and this Pumpkin Trifle is a total show-stopper. Here’s why we love it:
- Mouthwatering Layers: This trifle is all about layers of goodness. From the pumpkin and pudding to the spice cake and homemade whipped cream, every bite is a dream.
- Easy to Make: We’ve used a few store-bought items like the spice cake mix and gingersnap cookies. For an easy apple dessert, check out our Easy Apple Crisp.
- Make-Ahead Recipe: This trifle can be made the night before. It’s even better the next day, just like our Lemon Blueberry Bundt Cake.
- Perfect for the Holidays: As in our Pumpkin Spice Cookie., the pumpkin and spice flavor in this trifle is a hit at holiday gatherings.
- Friends and Family Love This: We’ve tried this trifle with friends and family, and the reaction is always the same – they rave over it!
Key Recipe Ingredients
- Heavy Whipping Cream, Powdered Sugar, and Vanilla Extract – These are combined to make a sweet, velvety whipped cream that adds a light and airy texture to our trifle.
- Spice Cake Mix – We use a boxed mix to save time, and its warm, autumnal flavors are the perfect complement to the pumpkin and spices in this trifle.
- Instant Vanilla Pudding Mix – This is prepared and chilled, then layered in the trifle to add a smooth, creamy contrast to the cake and pumpkin layers.
- Pumpkin Pie Mix Filling – We use a can of this to save time, and it’s the star of our trifle, adding a rich, spiced pumpkin flavor that’s perfect for fall.
- Gingersnap Cookies – These add a crunchy texture and a warm, spicy flavor that complements the other ingredients beautifully.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Different Cake Mix: Feel free to substitute the spice cake with your favorite pumpkin or vanilla cake.
- Different Pudding Mix: While we use instant vanilla pudding in this recipe, feel free to experiment with different flavors. White chocolate, butterscotch, chocolate, or lemon pudding could add a fun twist to the trifle layers.
- Cookie Topping: We love the crunch and spice of gingersnap cookies in this trifle, but feel free to substitute them with graham crackers or vanilla wafers.
- Other Whipped Cream: If you love a bit of coconut aroma, try this 1-Ingredient Coconut Whipped Cream (Dairy-Free).
Step-By-Step Recipe Instructions
- Beat heavy whipping cream, powdered sugar, and vanilla in a chilled bowl until almost stiff peaks form.
- Microwave the gelatin/water mixture for 5 seconds or until it is a thick liquid, but not hot.
- Beat the mixture into the whipped cream until stiff peaks form.
- In a separate bowl, stir together instant pudding, pumpkin pie filling, brown sugar, and cinnamon. Chill this mixture.
- In a trifle bowl, crumble half of the spice cake into the bottom. Add half of the pudding/pumpkin mixture on top. Then, add half of the broken gingersnaps. Finally, add half of the whipped cream.
- Repeat the layers in the same order. Sprinkle the top with cinnamon for garnish. Cover and refrigerate overnight before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- Stabilized Whipped Cream: The whipped cream in this recipe can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
- Pudding and Pumpkin Mixture: The pudding and pumpkin mixture can also be prepared in advance. Mix the instant pudding, pumpkin pie filling, brown sugar, and cinnamon, and chill it until you’re ready to assemble the trifle.
- Pre-Crumble the Gingersnaps: Place pre-crumbled cookies in an airtight container for up to 3 days until ready to use.
- Assemble Entire Recipe the Night Before: You can assemble the entire trifle a day ahead of time. Follow the recipe, cover, and chill overnight, as instructed. This saves time and allows the flavors to meld together.
Commonly Asked Questions
What can I use if I don’t have a trifle bowl?
If you don’t have a trifle bowl, you can use a large glass bowl or even a clear glass dish. The layers may not be as visible, but it will still look beautiful and, most importantly, it will still be delicious!
What is the purpose of adding gelatin to the whipping cream?
The gelatin helps to stabilize the whipping cream, making it firmer and longer-lasting. It’s especially useful if you’re making the trifle ahead of time and want the whipped cream to maintain its texture and shape.
How long does pumpkin trifle keep?
This pumpkin trifle can be kept in the fridge for up to 3 days. Be sure to cover it with plastic wrap or store it in an airtight container to maintain its freshness.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Pumpkin Trifle
This Pumpkin 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!
Ingredients
- 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
Notes
- Chill your mixing bowl and beaters in the freezer for about 15 minutes before making whipped cream. This helps the cream to become fluffy and hold stiff peaks more easily.
- Spice cake mix can be found at most major grocery stores.
- The final layer of whipped cream on top can be piped instead of spread, for decoration.
- Be sure to chill the trifle overnight for best results. This allows the flavors to meld and the cake to soften, giving you a deliciously moist trifle.
- This recipe is part of our Fall Pumpkin Recipes Collection.
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
More to BAKE And Eat
- Banana Pudding Cake – This is always moist, super delicious, and perfect for snack or dessert.
- Moist Pumpkin Bread – You’ll love this bread; it is simply amazing. We eat this for breakfast, but with a scoop of vanilla ice cream, it’s transformed into dessert.
- Lemon IceBox Cake – This is my favorite no-bake cake. It tastes like a refreshing big bite of lemon with the perfect amount of sweetness.
- Fluffy Pumpkin Pancakes – These Fluffy Pumpkin Pancakes are delicious and surprisingly healthy. Nothing beats a spiced pumpkin treat on a crisp fall morning as the most delicious weekend breakfast for the whole family.