Deliciously Easy Pumpkin Trifle

Thanksgiving is just a couple of weeks away, providing the perfect opportunity to fit in one last pumpkin recipe before shifting our focus to cranberry and peppermint dishes.

Anyone who has ever hosted Thanksgiving understands that selecting the perfect dessert is paramount. My family’s tradition includes must-have items such as pumpkin cheesecake and my grandmother’s pumpkin roll. Friends lean towards classic pecan pie, sweet potato pie, or homemade cherry pie.

This year, however, I propose we expand our dessert offerings to include this stunning pumpkin trifle. It’s simple to prepare, can be made ahead of time, and is absolutely delicious.

Beautiful Pumpkin Bread Trifle

If you’ve been following My Baking Addiction for a while, you’re likely familiar with my beloved pumpkin bread recipe, which makes two loaves. I enjoy one fresh and freeze the other for later cravings.

Having a loaf of pumpkin bread in the freezer conveniently sets you up for creating a pumpkin trifle for Thanksgiving or an unexpected sweet treat any day of the week.

For this pumpkin trifle, I layer cubes of pumpkin bread with a fluffy pumpkin-and-cream-cheese mixture, add a layer of whipped topping, and finish with chopped pecans and salted caramel sauce for an outstanding no-bake dessert.

This trifle brings back fond memories of my no-bake pumpkin cheesecake, but with generous chunks of pumpkin bread taking the place of a Biscoff cookie crust.

How to Make My Pumpkin Trifle

This pumpkin trifle recipe comes together swiftly, allowing you to finalize dessert and focus on your roasted turkey and garlic mashed potatoes.

What You’ll Need

The ingredients for this recipe are quite straightforward, especially for those who have tried my no-bake desserts before. You’ll need:

• 1 loaf pumpkin bread
• 2 (8-ounce) blocks room-temperature cream cheese
• 1 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pure pumpkin puree
• 2 teaspoons vanilla extract
• 2 (8-ounce) containers of thawed Cool Whip or Truwhip
• ½ cup chopped pecans (optional)
• ¼ cup salted caramel sauce (optional)

I enjoy using my homemade pumpkin bread for this trifle, but feel free to choose your favorite recipe, whether homemade or from a local bakery.

Ensure your cream cheese is at room temperature. If time slipped away, check out my guide on how to soften cream cheese for a quick solution.

Do not skip the pumpkin pie spice, as it beautifully complements the flavors in both the pumpkin bread and pumpkin puree.

Be cautious to buy pure pumpkin puree, NOT pumpkin pie filling, as the latter contains unwanted additional ingredients.

A trifle dish is the classic option for serving, but a large serving bowl can also work well. The goal is to beautifully display those enticing layers before serving!

Making This Trifle

Start by cutting the entire loaf of pumpkin bread into 1-inch cubes and set them aside.

Mixing the Pumpkin Layer

Using an electric mixer, beat the cream cheese, powdered sugar, and pumpkin pie spice in a large bowl for about 3 minutes. Incorporate the pumpkin puree and vanilla, mixing for 1-2 additional minutes.

Switch to a rubber spatula and gently fold in one container of the whipped topping until no streaks are visible.

Layering Your Trifle

In a trifle bowl or large serving bowl, place half of the cubed pumpkin bread at the bottom. Spread half of the pumpkin mixture evenly on top using an offset spatula.

Next, top with half of the remaining whipped topping, smoothing it out. Repeat the layering process, finishing with a final layer of whipped topping.

Cover and refrigerate the pumpkin trifle for a minimum of 3-4 hours.

Before serving, garnish with chopped pecans and drizzle with salted caramel sauce. Additional toppings could include gingersnap crumbs or toffee bits for extra flair!

Make-Ahead Tips

This pumpkin trifle should rest in the refrigerator for at least 3-4 hours before serving, making it a great candidate for assembly up to a day in advance. Just be sure to cover it tightly with plastic wrap until you’re ready to serve.

Avoid adding garnishes, such as nuts or caramel, until just before serving.

While this dessert does not freeze well due to the cream cheese, leftover trifle can be kept in the refrigerator for 2-3 days.

Frequently Asked Questions

I don’t like Cool Whip. Can I use regular whipped cream instead?

While regular sweetened whipped cream can work, it tends to lose its fluffiness in the refrigerator over time. If you’re averse to whipped topping, I suggest using stabilized whipped cream instead for better results.

Can I use homemade pumpkin puree instead of canned?

If you have homemade pumpkin puree, you can replace the 15-ounce can with 2 cups of your puree. Note that canned pumpkin tends to have a more vibrant orange color than most homemade versions, but your trifle will still taste remarkable.