Consider making a perfectly layered Pumpkin Trifle for Thanksgiving dessert. Your party guests will love the perfectly spiced cake, comforting pumpkin cheesecake, and fluffy whipped topping layers. And, the crunchy pecans and a sweet caramel drizzle take this dessert bowl to a whole other level.

 

Choosing the perfect Thanksgiving dessert can be so challenging especially when you are hosting friends and family. The classic Pumpkin Pie is always needed for dessert but, having a couple other dessert options is ideal. If you are looking for a great dessert to feed a crowd this Pumpkin Trifle Recipe is easy, can be made ahead, is delicious and it’s a bit impressive.
If you are looking for other Thanksgiving Dessert Recipes, consider making my Pumpkin Pie Cupcakes or

Trifles are great for holidays and parties. They are quite often my go-to dessert when hosting or when I need an impressive dessert for a potluck or party. My Pumpkin Trifle has layers of cake and a no bake pumpkin cheesecake filling that will be a crowd pleaser for you this holiday season.

You can make a Pumpkin Layered Trifle with my Homemade Pumpkin Cake like I do. Or, or go ahead and keep it easier with my 3 Ingredient Pumpkin Spice Cake, by purchasing a store bought pre-made cake, or even a pumpkin bread. Whichever you choose, it will compliment the light and fluffy Pumpkin Cheesecake mixture.

Making the dessert trifle layers is so incredibly easy. It’s just a process of layering everything inside of a trifle dish or bowl. I like to use my inexpensive Anchor Hocking Party Bowl. It is 104 ounces, includes a lid and is perfect sized for this recipe. Try to choose a comparable sized dish when making this recipe.

Ingredients for Pumpkin Trifle Dessert

This Pumpkin Trifle, like a lot of trifle dessert recipes, doesn’t need many ingredients to pull off. Between the pumpkin spice cake and pumpkin puree, you’re looking at a lot of Thanksgiving and fall ingredients. If you need a tasty Thanksgiving Trifle, here’s all the ingredients you need:

• Cake – You need to use a cake without icing on it. Any spiced cake or making spiced cake from cake mix should work here. For best results, do what we did and make some of our Pumpkin Cake with Cream Cheese Frosting– just don’t add the frosting so you can use it in our trifle recipe.
• Cream Cheese – Like with any cream cheese filling or frosting, let this get up to room temperature before using. If you’re in a time crunch, carefully warm up in the microwave.
• Pumpkin Puree – Libby’s canned pumpkin is perfectly fine and probably the easiest option here.
• Pumpkin Spice – If you’re out of pumpkin spice, check out our recipe for Homemade Pumpkin Pie Spice. Chances are you have the individual spices on hand to make pumpkin spice from scratch.
• Powdered Sugar – Confectioners’ sugar or frosting sugar, powdered sugar- whichever name you prefer.
• Vanilla Extract
• Frozen Whipped Topping – Cool Whip or whatever store brand you can find. Let thaw before use.
• Caramel Sauce – Something like this Torani caramel sauce: thick and drizzlable. Don’t get the caramel syrup you pump into coffee.
• Chopped Pecans – Optional of course but, they add texture and presentation. If you don’t have any, feel free to chop or crush pecans by hand instead. You don’t need powdered pecans or anything- just small enough for a trifle topping.

See recipe card for quantities.

How to make Pumpkin Trifle

Making a Trifle Pumpkin Dessert like this is pretty easy once you’ve got the pumpkin cheesecake filling sorted out. Layered desserts like this are really simple to make- the hardest part usually ends up being a pretty garnish on top! To make this Easy Pumpkin Trifle yourself, here’s what you have to do:

• If you haven’t already, make spice or pumpkin cake with no frosting and let it cool completely. Afterwards, cut into 1-inch cubes and set half in the bottom of a trifle dish.

• Over in large mixing bowl, add cream cheese. Get a hand or stand mixer and beat until smooth and fluffy.

• Add pumpkin puree and pumpkin pie spice. Beat to blend together.

• Once blended, add powdered sugar and vanilla extract. Again, beat to combine.

• Crack open your thawed Cool Whip and add half to the pumpkin cream cheese mixture. Use a rubber spatula to carefully fold whipped topping into pumpkin mixture until consistent and uniform.

• Add about half of your pumpkin cheesecake filling to your trifle dish, layered above your pumpkin cake pieces. Smooth out top and scrape down sides if necessary.

• If adding caramel sauce to trifle, drizzle some in on top of the pumpkin cheesecake layer now.

• Add half of the remaining Cool Whip and smooth out into an even, consistent layer.

• Gently add remaining cake pieces to form another layer on top of the Cool Whip layer.

• Layer remaining pumpkin filling on top of cake pieces and smooth out as well.

• Finally, add the remaining whipped topping as a layer on top of the pumpkin cheesecake filling and smooth out with a rubber spatula.

• Cover trifle with plastic wrap and let chill in the fridge for a few hours. Once cooled, add extra whipped cream, chopped pecans, and caramel sauce for a trifle garnish if desired.

Storage / Freezing

Storage: Trifles are cold desserts that are meant to be kept in the fridge. If you have any leftover trifle pumpkin dessert, wrap the top with plastic wrap or transfer to an airtight container before transferring to the refrigerator. Trifles keep in the fridge for 3-4 days, but it’s better to eat it sooner rather than later- or else you’ll be eating a bit of a soggy mess.

Freezing: Trying to freeze trifle desserts can be a bit of a hassle. Between the cream cheese or cheesecake filling and the whipped topping, the texture might not hold up long term. If you want to give a frozen trifle a shot, transfer to a freezer safe container or wrap with plastic wrap and foil before keeping for up to 3 months in the freezer.

You May Like These Pumpkin Recipes

Pie

Pumpkin Cheesecake Pie

Dessert

Homemade Pumpkin Pudding

Cheesecake

No Bake Pumpkin Cheesecake

Cake

Pumpkin Icebox Cake