Pumpkin Trifle

5 from 25 votes
17 Comments

This post may contain affiliate links. See our disclosure policy.

This Pumpkin Trifle is smooth and creamy and it takes less than 30 minutes to make! It is the perfect pumpkin dessert for the fall.

A vertical view of easy pumpkin trifle with layers of whipped cream, pumpkin cheesecake, and gingersnap cookies.
Featured with this Recipe
  1. What Is Trifle?
  2. Ingredients in Easy Pumpkin Trifle
  3. How to Present a Trifle Dish
  4. Homemade Whipping Cream
  5. Variations and Substitutions
  6. Make it Ahead
  7. Storing Leftovers
  8. Frequently Asked Questions about Trifles
  9. More Pumpkin Recipes
  10. How to Make Pumpkin Trifle
  11. Pumpkin Trifle Recipe

This Pumpkin Trifle has a ginger snap cookie layer, a rich pumpkin spice cheesecake layer, and a fluffy homemade whipped cream layer. The flavor is similar to a no bake pumpkin cheesecake, and can be made in a fraction of the time. The textures and flavors of the three layers complement each other perfectly in this dessert. I also love how the colors complement each other in the trifle dish. All the pretty colors of fall!

What Is Trifle?

A trifle designates a dish that generally features fruit, sponge cake, custard, and whipped cream all layered together in a large bowl. The trifle is not to be confused with a parfait, which is typically layered in a tall glass for individual portions. Trifle is placed in a larger bowl to be served to a group.

Ingredients in Easy Pumpkin Trifle

This is a no-bake dessert that is quick and easy to make with simple ingredients! In a large mixing bowl, use a hand mixer or a stand mixer to whip the pudding mixture together. Layer this trifle with a creamy and dreamy mousse that is sweet and savory all in one. This is a fall and holiday dessert that everyone loves!

  • Ginger snap cookies – I found a 16-ounce box of gingersnaps, the Nabisco brand. You could also use a pre-made spice cake mix or gingerbread cake and cut it into squares. Save some crumbles for a garnish on top.
  • Cream cheese – Let this sit on the counter until it is soft and reaches room temperature. We don’t want any lumps in the mixture.
  • Vanilla extract – Adds extra flavor to the pumpkin mixture.
  • Pumpkin puree – Make sure it is puree and not pumpkin pie filling. An added health bonus is that pumpkin puree is packed with vitamins and fiber!
  • Sugars – Sweeten the filling with granulated and powdered sugar.
  • Pumpkin pie spice – All the fall seasonings in one mix!
  • Whipping cream – Heavy whipping cream is in the dairy section at the grocery store.
Ingredients for Easy Pumpkin Trifle. Including cream cheese, gingersnap cookies, sugar, powdered sugar vanilla extract, pumpkin puree, whipping cream, and pumpkin pie spice.


How to Present a Trifle Dish

This dessert looks really pretty in a trifle dish, but you could also layer it into parfait cups for individual servings. I used a couple of big spoons to layer this dish, but you can also pipe the layers in using piping bags with large tips, or a Ziplock bag with a hole cut in the corner. This also makes it easier to get nice looking edges.

Homemade Whipping Cream

I am OBSESSED with homemade whipped cream. It is SO much better than what you can buy at the store. One thing to note: it is really important that you don’t over-whip the cream. It will be runny and it won’t hold up under the other layers if you whip it too much.

A Layer of whipped cream that has been placed on top of the pumpkin cheesecake layer inside the trifle dish. It has been spread evenly and smoothly across the inside.

Variations and Substitutions

This is a pudding mixture that is smooth and creamy! Similar to a pumpkin pie filling, just without the eggs, this trifle has a light and airy texture with a fall flavor! Make the best trifle using these tips and variations.

  • Combine cinnamon, nutmeg, and ginger to make your own homemade pumpkin pie spice seasoning.
  • If you aren’t a fan of ginger snaps, you can use Biscoff cookies that can be blended until crumbled. These work the same as ginger snaps.
  • Take a pound cake and cut into 1-inch cubes. Layer in-between the pudding mixture.
  • Instead of whipping cream, you can use Cool Whip or instant vanilla pudding mix.
  • Add pecans or toffee bit crumbles to the trifle for extra crunch and texture.
  • Top this trifle off with caramel sauce when you serve it.

“Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!”

-Allyssa
A plate containing a scoop of pumpkin trifle, crushed gingersnap cookies are sprinkled on top and scattered across the plate. The trifle dish can be seen in the background as well.

Make it Ahead

This pumpkin mixture and the cheesecake mixture can be made ahead and stored separately. Once prepared, store the mixtures in separate airtight containers and keep them in the refrigerator. The cookies can be crumbled and stored in an airtight container at room temperature. When ready to serve, layer the pumpkin, cheesecake, and cookie layers in a trifle dish.

Storing Leftovers

Any leftovers can be stored in the refrigerator for two to three days. Tightly wrap with plastic wrap or place in an air tight container with a lid. The cookies will get soft the longer it is stored in the fridge, but the trifle will still taste great. May trifles are made with cubed angel food cake or pound cake, and the cookies will have a similar texture to this.

Close up view of easy pumpkin trifle with layers of whipped cream, pumpkin cheesecake, and gingersnap cookies. A scoop has been taken out of the trifle, showing off the different layers within.

Frequently Asked Questions about Trifles

Should a trifle be made the night before?

You can make the trifle mixture up to 24 hours ahead of time. Make the pumpkin pudding mixture ahead and seal it in an airtight container. When ready to layer, add all the layers together.

Do I need a trifle bowl?

No, not at all! Trifle bowls are easy to see the layers and displays beautifully, but it is not necessary. Use any glass bowl with deep sides, even a 9×13 glass pan will work fine. But, the straighter and taller the sides are the best.

How do you dish a trifle?

Trifles look so pretty that it is hard to dig into them. Using a large spoon, dig deep into the bottom, going straight down and then bringing it all up together at once. This will give all the layers at once!

How long does trifle last in the fridge?

Any leftovers can be stored in the refrigerator for two to three days. Tightly wrap with plastic wrap or place in an air tight container with a lid. You can even separate the ingredients until ready to serve.

READ MORE: 25+ Thanksgiving Pies and Desserts

More Pumpkin Recipes

If you are in the mood for pumpkin, try out our Nothing Bundt Cake Pumpkin Spice, Fall Waffles, or Pumpkin Coffee Cake recipes. Here are some more delicious pumpkin recipes.

How to Make Pumpkin Trifle

An angled view of easy pumpkin trifle with layers of whipped cream, pumpkin cheesecake, and gingersnap cookies.

Pumpkin Trifle

5 from 25 votes
This Pumpkin Trifle is smooth and creamy and it takes less than 30 minutes to make! It is the perfect pumpkin dessert for the fall.
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Dessert
Cuisine English
Servings 16

Video

Equipment

  • Trifle bowl
  • Piping Bags
  • Electric Mixer

Ingredients

Instructions

  • Crush ginger snap cookies into medium-sized pieces.
    The first layer of crushed gingersnap cookies that have been spread evenly across the bottom of the trifle dish.

For Pumpkin Cheesecake layer

  • Beat cream cheese until smooth.
    A bowl containing cream cheese that has been whipped and become soft and mixable.
  • Add vanilla, pumpkin, sugar, and pumpkin pie spice. Stir until combined.
    Ingredients for the pumpkin cheesecake portion of the pumpkin trifle in a bowl. Including pumpkin pie spice, sugar, vanilla extract, pumpkin puree, and softened cream cheese.

For Whipped Cream layer

  • Combine whipping cream and powdered sugar. Mix until stiff peaks form.
    A bowl of whipped cream made from powdered sugar and whipping cream. It was mixed together until stiff peaks formed.

To Fill Trifle Bowl

  • Layer cookie pieces, then pumpkin cheesecake, then whipped cream until bowl is filled. Make sure whipped cream is the final layer. Top with cookie pieces and crumbs.
    An angled view of easy pumpkin trifle with layers of whipped cream, pumpkin cheesecake, and gingersnap cookies.

Notes

How to Store the Pumpkin Trifle

  • This pumpkin mixture is perfect to make ahead, refrigerate, and then layer in a pretty bowl. It is a simple recipe that doesn’t have a long shelf-life. Pumpkin cheesecake trifle recipe will be the showcase of the party.
  • Any leftovers can be stored in the refrigerator for two to three days. Tightly wrap with plastic wrap or place in an air tight container with a lid. You can even separate the ingredients until ready to serve.

Nutrition Information

Calories: 200kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 34mgSodium: 82mgPotassium: 118mgFiber: 1gSugar: 21gVitamin A: 3965IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review



Share This With the World

PinYummly

About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

More about Echo Blickenstaff
5 from 25 votes (18 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    I made it for a Thanksgiving potluck and it was a huge hit!!! The only changes that I made was I increased the entire recipe from 16 to 20 servings to use the entire 15 oz can of pumpkin. I used a box of mini vanilla wafers instead of the ginger snaps because I wanted to use ingredients on hand. I mixed together the pumpkin filling and put it in the fridge while I whipped the cream and powdered sugar together. I debated using cool whip but the whipped topping was the perfect balance of sweetness. Everyone LOVED it. I wouldn’t make it too far in advance so the cookies maintain a firmer texture in the layers. I highly recommend this recipe and will make it again.

  2. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    1. I’m not sure how many cups my trifle dish fits. You could start off making a single batch, and then if it doesn’t fill up all the way you can add more layers.

    1. We used a 16 oz box of gingersnaps (Nabisco brand) in this recipe. At my grocery store, the cost is around $4.00. Thanks for asking!

    1. Sorry you have found that we have had a lot of ads lately. We will talk to our ad providers and see if there is a way we can cut down and make your experience more enjoyable.

    1. No, it does not need to sit overnight. You can refrigerate or you could just serve immediately 🙂

  3. 5 stars
    int4eresting pumpkin facts! Beautiful recipe, love all of the layers and the homemade whipping cream, thank you!