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Pumpkin Spice Trifle

Looking for a last-minute holiday dessert that is show-stopping yet fast and easy to prepare?  This Pumpkin Spice Trifle is the perfect solution.  It’s super easy, feeds a large crowd, and full of pumpkin and spice.  Deliciousness in every bite!

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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…

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…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!

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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!

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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! 🙂

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Pumpkin Spice Trifle with Whipped Cream

Pumpkin Spice Trifle

5 from 2 ratings
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
Refrigerate: 8 hours
Total Time: 8 hours 30 minutes
Servings: 20 servings
Author: Amy Dong


  • 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
  • 1 box spice cake mix, baked according to package instructions and cooled, 14 oz
  • 1 box instant vanilla pudding mix, prepared according to instructions and chilled, 3 oz
  • 15 ounce pumpkin pie mix (filling), can
  • 1 TB brown sugar, packed
  • 1 tsp ground cinnamon
  • 16 crispy gingersnap cookies, broken into pieces


  • 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.

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

Source: Chew Out Loud

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.

Easy Banana Cake

  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.

Lemon Icebox cake no bake

  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.

BEST Pumpkin Spice Bread

5 from 2 votes (2 ratings without comment)

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Recipe Rating


    • Joanne

    Cream cheese frosting sounds like it would work really well in this! Had you considered that and decided vanilla pudding instead? If so, what was your reasoning?

      • Amy Dong

      Joanne, cream cheese frosting would probably a bit heavier than pudding, but sounds delicious as well!

    • Kelsey

    Best use of pumpkin ive seen yet! and ive seen a lot over this holiday!

      • chewoutloud

      Yeah, our people ate this up way faster than I expected! 🙂

    • Thalia @ butter and brioche

    Oh my god this trifle looks beyond delicious, definitely need to make the recipe for Christmas!

      • chewoutloud

      Thanks, Thalia! It was suupper yummo! 🙂

    • “Cheffie Cooks”


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