Can I make this pumpkin trifle with fresh pumpkin instead of canned?

Absolutely! Cook and puree about 4 cups of fresh pumpkin, then drain it in a fine-mesh sieve or cheesecloth for several hours to remove excess moisture before using in this recipe.

How far in advance can I make pumpkin trifle?

This dessert is best made 12–24 hours ahead of serving, which makes it perfect for holiday planning. It will keep well in the refrigerator for up to 3 days total.

Can I turn this pumpkin trifle into individual servings?

Yes! Use wine glasses, mason jars, or dessert cups to create personal pumpkin trifles. They're perfect for dinner parties and portion control.

Is there a way to make this pumpkin trifle with less sugar?

Definitely. Use sugar-free pudding mix, reduce the powdered sugar by half, and choose unsweetened whipped cream. The natural sweetness of the pumpkin still provides great flavor.

What can I substitute for the pound cake in this pumpkin trifle?

Besides gingersnaps, you could use graham crackers, vanilla wafers, spice cake, or even leftover cinnamon rolls cut into pieces. Each will give your pumpkin trifle a slightly different character.

Pumpkin Trifle Recipes That Will Wow Your Fall Dessert Table 2025

Pumpkin Trifle Recipes That Will Wow Your Fall Dessert Table

Print Recipe

A no-bake, make-ahead pumpkin trifle layered with spiced pumpkin pudding, fluffy whipped cream cheese, and cake or gingersnaps. Perfect for holidays or cozy fall gatherings.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 4 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Scale

Pumpkin Layer:
2 (15 oz) cans pumpkin puree (not pie filling)
2 (3.4 oz) packages instant vanilla pudding mix
2 cups cold milk
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Cream Layer:
16 oz cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
3 cups heavy whipping cream
Cake Layer:
1 pound cake, cubed or 2 packages gingersnap cookies, crushed
For Garnish:
1 cup chopped pecans or walnuts
Caramel sauce for drizzling
Extra whipped cream
Cinnamon sticks (optional)

Instructions

Make Pumpkin Layer: Whisk pumpkin puree and pudding mix. Slowly add milk while whisking. Stir in pumpkin spice and vanilla. Set aside to thicken.
Make Cream Layer: Beat cream cheese until smooth. Add powdered sugar and vanilla; mix until combined. Whip cream in separate bowl to stiff peaks, then fold into cream cheese mixture.
Prepare Cake Layer: Cube pound cake or crush gingersnaps. Optionally toast pound cake cubes at 350°F for 5–7 minutes for extra flavor.
Assemble Trifle: In trifle dish, layer: cake or cookies, 1/3 pumpkin mixture, 1/3 cream mixture, sprinkle of nuts. Repeat 2 more times, finishing with cream layer.
Garnish: Top with remaining nuts, drizzle caramel sauce, add extra whipped cream or cinnamon sticks if desired.
Chill: Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Customize with gluten-free or dairy-free substitutions as needed. For individual servings, use mason jars or dessert cups. Best enjoyed within 48 hours.

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 28g
Sodium: 260mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Keywords: pumpkin trifle, fall dessert, make-ahead dessert, no bake holiday dessert

Find it online: https://harmonymeal.com/pumpkin-trifle/