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This Pumpkin Trifle has a pumpkin cheesecake layer, a ginger snap layer, and a whipped cream layer. It is the perfect Fall dessert!
It is important to me that a dessert has multiple flavors and textures and this Pumpkin Trifle delivers! You start with a crunchy layer of crumbled savory-sweet ginger snaps. Then, a rich, creamy pumpkin cheesecake layer spiced with warm Fall flavors. Finally, top it all off with fluffy slightly sweet whipped cream. I love putting it all together in a trifle dish because it looks so fancy, but comes together in no time. This dessert recipe always impresses no matter where I bring it.
What Is Trifle?
A trifle is a layered dessert dish that typically features layers like fruit, sponge cake or soaked lady fingers, custard, and whipped cream in a clear serving bowl. 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. Trifles are very popular in England as a dessert for special occasions.
Ingredients in Easy Pumpkin Trifle
This is a no-bake dessert that is quick and easy to make with simple ingredients!
- Ginger snap cookies – I used the 16-ounce box of Nabisco brand ginger snaps. 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 a lumpy pumpkin trifle!
- 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.
Tips for Layering Trifle
I used a couple of big spoons to layer this pumpkin trifle, 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. If you don’t have a trifle dish, then you can layer this recipe into a 9×13 pan or a large glass bowl.
How to Make Pumpkin Trifle
- Crush the ginger snaps into bite-sized pieces. Separate some cookies for garnish.
- In an electric mixer or with a hand mixer, beat the cream cheese until it is smooth. Add vanilla, pumpkin puree, sugar, and pumpkin pie spice. Mix until combined. Set aside.
- In another large bowl with an electric or hand mixer, whip the whipping cream and powdered sugar together until stiff peaks form.
- To Layer the Pumpkin Trifle: start with ginger snaps, then a layer of the cream cheese mixture, then a layer of whipped cream. Repeat until the bowl is full or you run out of mixture. Top with cookie pieces.
Homemade Whipped Cream
I am OBSESSED with homemade whipped cream. It is SO much better than what you can buy at the store and it makes the perfect topping for this pumpkin trifle. 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. You want to whip it just enough to get stiff peaks. If you want a little more flavor in your whipped cream, then add a dash of vanilla extract.
Variations and Substitutions
- 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, gingerbread cookies, or molasses cookies.
- For a softer texture, prepare a spice cake mix according to package directions. When the cake cools, cut it into 1-inch cubes and use in place of the ginger snap layer. You can also use pound cake.
- Instead of whipping cream, you can use Cool Whip or instant vanilla pudding.
- Add pecans or toffee bit crumbles to the pumpkin 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
Make Pumpkin Trifle Ahead of Time
The layers of trifle 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. If you layer everything too far ahead of serving, then the cookies will get soggy.
Storing Leftovers
Any pumpkin trifle 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. Many trifles are made with cubed angel food cake or pound cake, and the cookies will have a similar texture to this.
Frequently Asked Questions
You can make the trifle mixtures up to 24 hours ahead of time. Make the pumpkin pudding mixture ahead and seal it in an airtight container. Layer everything just before serving.
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.
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!
Store leftovers 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.
Pumpkin Trifle
Equipment
- Trifle bowl
- Electric Mixer
Ingredients
- 1 package ginger snap cookies
- 12 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 1 cup sugar
- 3 teaspoons pumpkin pie spice
- 1 pint whipping cream
- 1 cup powdered sugar
Instructions
- Crush ginger snap cookies into medium-sized pieces.
For Pumpkin Cheesecake layer
- Beat cream cheese until smooth.
- Add vanilla, pumpkin, sugar, and pumpkin pie spice. Stir until combined.
For Whipped Cream layer
- Combine whipping cream and powdered sugar. Mix until stiff peaks form.
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.
Video
Notes
How to Make Pumpkin Trifle Ahead of Time
- 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.
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.
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!
Such a delicious dessert! I’m a pumpkin year round kinda girl & loved this trifle!!
This trifle was amazing! It was full of flavor but still nice and light. So yummy!
Does this recipe fill a 12 cup trifle bowl and should I double it?
Maureen
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.
How much is a package of ginger snaps?
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!
Made this for a family holiday lunch yesterday. It was a big hit!!! Delicious!
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Does the dessert need to sit overnight?
No, it does not need to sit overnight. You can refrigerate or you could just serve immediately 🙂
int4eresting pumpkin facts! Beautiful recipe, love all of the layers and the homemade whipping cream, thank you!
Looking forward to making this dessert for thanksgiving.
this looks great! have you had luck making it in advance? and if so, how far in advance?
thanks!
We haven’t made it in advance but it will probably be fine a day or so ahead of time