Nothing says autumn like pumpkin desserts, and these 29 delightful trifle recipes are about to become your seasonal obsession. Whether you’re craving a cozy classic or a show-stopping twist, we’ve gathered the most irresistible layered creations perfect for home cooks. Get ready to dive into creamy, spiced goodness that’ll have everyone asking for seconds—let’s explore these must-try treats!
Classic Pumpkin Spice Trifle
Perhaps it’s the way the light slants through the kitchen window this time of year, or the quiet hum of the oven, but there’s something about assembling a trifle that feels like stitching together comfort itself. It’s a slow, gentle process of layering spice and cream, a meditation in a bowl that promises the deep, familiar warmth of autumn in every spoonful.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Pumpkin Spice Cake
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 tsp salt
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp pure vanilla extract
– 3/4 cup buttermilk
For the Vanilla Custard
– 2 cups whole milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 3 tbsp cornstarch
– 1/4 tsp salt
– 2 tsp pure vanilla extract
– 2 tbsp unsalted butter
For Assembly
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp pure vanilla extract
– 1/2 cup chopped toasted pecans
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt until fully combined.
3. In a large bowl, use a hand mixer on medium speed to beat 1 cup granulated sugar, 1/2 cup brown sugar, 1 cup pumpkin puree, and 1/2 cup vegetable oil for 2 minutes until smooth and slightly lightened in color.
4. Beat in the 2 large eggs one at a time, followed by 1 tsp vanilla extract, ensuring each is fully incorporated before adding the next.
5. Tip: Add the dry ingredients and 3/4 cup buttermilk to the wet mixture alternately, beginning and ending with the dry ingredients, mixing on low speed just until the batter comes together; this prevents overmixing for a tender crumb.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack, then cut it into 1-inch cubes.
8. For the custard, heat 2 cups whole milk in a medium saucepan over medium heat until it just begins to steam, about 5 minutes; do not let it boil.
9. In a separate bowl, whisk 1/2 cup granulated sugar, 4 egg yolks, 3 tbsp cornstarch, and 1/4 tsp salt until pale and thick, about 2 minutes.
10. Tip: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
11. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, for 5-7 minutes until the custard thickens and large bubbles break the surface.
12. Remove from heat and whisk in 2 tsp vanilla extract and 2 tbsp unsalted butter until smooth.
13. Pour the custard into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour until completely chilled.
14. In a large chilled bowl, use a hand mixer on high speed to beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form, about 3-4 minutes.
15. Tip: To assemble, place a single layer of cake cubes in the bottom of a large trifle bowl or individual serving glasses, using about one-third of the cubes.
16. Spoon one-third of the chilled custard evenly over the cake layer.
17. Spread one-third of the whipped cream over the custard.
18. Sprinkle 2 tbsp of the chopped toasted pecans over the whipped cream.
19. Repeat the layering process two more times, ending with a final layer of whipped cream and the remaining pecans on top.
20. Cover and refrigerate the assembled trifle for at least 2 hours before serving to allow the flavors to meld.
Each spoonful yields a delightful contrast: the soft, spiced cake gives way to the cool, silky custard, all wrapped in clouds of vanilla-scented cream. Enjoy it straight from the fridge for a refreshing chill, or let it sit out for 10 minutes to soften slightly, allowing the spices to bloom more fully on the palate.
Layered Pumpkin Cheesecake Trifle
Dipping my spoon into this layered dessert feels like uncovering autumn’s quiet secrets, one gentle scoop at a time. The cool, creamy pumpkin and rich cheesecake mingle with spiced cake crumbs in a way that makes the kitchen feel like a cozy, private sanctuary on a crisp December afternoon.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the spiced cake layer:
– 1 (15.25 oz) box spice cake mix
– 1 cup water
– ½ cup vegetable oil
– 3 large eggs
For the pumpkin cheesecake filling:
– 2 (8 oz) packages cream cheese, softened to room temperature
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 1 cup powdered sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– 2 cups heavy whipping cream
For assembly:
– ½ cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine the spice cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, just until the batter is smooth and no dry streaks remain. Tip: Avoid overmixing to keep the cake tender.
3. Pour the batter into the prepared pan and spread it evenly with a spatula.
4. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The edges will be lightly golden and pull slightly away from the pan.
5. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour.
6. While the cake cools, make the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until creamy.
7. Add the pumpkin puree, powdered sugar, cinnamon, nutmeg, and ginger to the cream cheese. Beat on medium-low speed for 2 minutes until fully combined and smooth.
8. In a separate, clean bowl, beat the heavy whipping cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters beforehand to help the cream whip faster.
9. Gently fold the whipped cream into the pumpkin-cheese mixture with a spatula until no white streaks remain, being careful not to deflate the cream.
10. Once the cake is completely cool, crumble half of it into the bottom of a large trifle bowl or a 4-quart clear serving dish, pressing lightly to form an even layer.
11. Spoon half of the pumpkin cheesecake filling over the cake crumbs and spread it gently into an even layer.
12. Repeat the layers with the remaining crumbled cake and filling.
13. Sprinkle the chopped pecans evenly over the top layer. Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping, watching closely to prevent burning.
14. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften.
A silky, spiced cream blankets pockets of moist cake that practically dissolve on the tongue, while the toasted pecans offer a welcome, crunchy contrast. For a festive touch, serve individual portions in small mason jars with a drizzle of caramel sauce or a dollop of whipped cream on top, letting the layers shine through the glass.
Savory Pumpkin & Gingersnap Trifle
Nestled between the crisp autumn air and the warm glow of the kitchen, this layered dessert emerges as a quiet celebration of the season’s harvest, a gentle fusion of earthy sweetness and comforting spice that feels like a whispered secret shared over a cup of tea.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Pumpkin Custard
– 1 (15 oz) can pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 3 large egg yolks
– 1 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
For the Assembly
– 24 gingersnap cookies (about 8 oz)
– 1 1/2 cups heavy cream
– 2 tbsp powdered sugar
– 1/2 tsp pure vanilla extract
Instructions
1. In a medium saucepan, whisk together the pumpkin puree, granulated sugar, brown sugar, egg yolks, 1 cup heavy cream, cinnamon, ginger, nutmeg, and salt until completely smooth.
2. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula, for 10-12 minutes until it thickens enough to coat the back of a spoon; do not let it boil.
3. Immediately pour the hot custard through a fine-mesh sieve into a clean bowl to ensure a silky texture, pressing it through with the spatula.
4. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate for at least 2 hours until completely chilled.
5. While the custard chills, place the gingersnap cookies in a large zip-top bag and crush them with a rolling pin into coarse crumbs, leaving some small pieces for texture.
6. In a large mixing bowl, combine the remaining 1 1/2 cups heavy cream, powdered sugar, and vanilla extract.
7. Using an electric mixer on medium-high speed, whip the cream mixture for 2-3 minutes until stiff peaks form when you lift the beaters.
8. To assemble, spoon one-third of the chilled pumpkin custard into the bottom of a 3-quart trifle dish or large glass bowl.
9. Sprinkle one-third of the crushed gingersnaps evenly over the custard layer.
10. Spread one-third of the whipped cream over the gingersnap layer using an offset spatula.
11. Repeat the layering process two more times, ending with a final layer of whipped cream on top.
12. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
But the true magic happens after its rest, when the gingersnaps have softened into spiced cake-like layers that meld seamlessly with the velvety pumpkin custard and billowy cream. Each spoonful offers a comforting contrast of cool, creamy textures against the warm, aromatic spices, making it perfect for serving in individual mason jars for a portable autumn treat.
Pumpkin Caramel Crunch Trifle
Unfolding this recipe feels like turning the pages of a well-loved autumn journal, where each layer whispers of cozy afternoons and the gentle sweetness of the season. It’s a dessert that builds slowly, inviting you to savor the process as much as the final, indulgent spoonful.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the Pumpkin Custard
– 1 (15-ounce) can pure pumpkin puree
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 (12-ounce) can evaporated milk
For the Caramel Sauce
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cubed
– 1/2 cup heavy cream, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon salt
For the Crunch Layer
– 2 cups gingersnap cookie crumbs (about 40 cookies)
– 6 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
For Assembly
– 3 cups heavy cream, chilled
– 1/4 cup powdered sugar
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Whisk the pumpkin puree, 1 cup granulated sugar, eggs, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in a large bowl until completely smooth.
3. Gradually whisk in the evaporated milk until fully incorporated.
4. Pour the pumpkin mixture into a 9×13-inch baking dish.
5. Place the dish in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
6. Bake for 40-45 minutes, or until the center is set and a knife inserted comes out clean.
7. Remove the baking dish from the water bath and let the custard cool completely on a wire rack, then refrigerate for at least 2 hours until cold. Tip: The water bath ensures gentle, even cooking for a silky custard without curdling.
8. For the caramel sauce, heat 1 cup granulated sugar in a medium, heavy-bottomed saucepan over medium heat, stirring constantly with a heat-resistant spatula until the sugar melts into an amber-colored liquid, about 5-7 minutes.
9. Immediately add the 6 tablespoons of cubed butter and whisk vigorously until fully melted and combined.
10. Carefully and slowly drizzle in the 1/2 cup of room-temperature heavy cream while whisking constantly; the mixture will bubble vigorously.
11. Remove the saucepan from the heat and whisk in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
12. Pour the caramel sauce into a heatproof jar or bowl and let it cool to room temperature, where it will thicken slightly. Tip: Having all your caramel ingredients measured and ready before you start is crucial, as the sugar cooks quickly.
13. For the crunch layer, combine the gingersnap crumbs, 6 tablespoons of melted butter, and 1/4 cup granulated sugar in a medium bowl until the mixture resembles wet sand.
14. Spread the crumb mixture in a thin, even layer on a parchment-lined baking sheet.
15. Bake at 350°F (175°C) for 8-10 minutes, until fragrant and slightly darkened, then let it cool completely. Tip: Baking the crumbs deepens their flavor and ensures a satisfying, crisp texture in the trifle.
16. In a large, chilled bowl, beat the 3 cups of chilled heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
17. To assemble, scoop half of the chilled pumpkin custard into the bottom of a large trifle bowl or 12 individual serving glasses.
18. Drizzle half of the cooled caramel sauce over the custard layer.
19. Sprinkle half of the cooled gingersnap crunch evenly over the caramel.
20. Spread half of the whipped cream over the crunch layer.
21. Repeat the layers once more with the remaining custard, caramel, crunch, and whipped cream.
Finally, this dessert settles into a beautiful harmony of textures—the cool, velvety custard, the rich, flowing caramel, the crisp spiced crunch, and the billowy cloud of cream. For a festive touch, serve it in clear mason jars to showcase the layers, or garnish the top with a final drizzle of caramel and a single whole gingersnap cookie just before bringing it to the table.
Spiced Pumpkin & Apple Trifle
Under the soft glow of the kitchen light, as the afternoon deepens into evening, I find myself drawn to the quiet comfort of layering flavors, a gentle process that mirrors the turning of the season outside my window. This dessert, with its warm spices and tender fruit, feels like a whispered conversation between autumn and winter, a sweet pause before the year closes. It’s a dish to make slowly, savoring each step as much as the final, shared bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the Spiced Pumpkin Custard:
– 1 (15-ounce) can pure pumpkin puree
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 1/2 cups whole milk
– 1 cup heavy cream
For the Sautéed Apples:
– 3 medium Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces
– 2 tablespoons unsalted butter
– 2 tablespoons light brown sugar
– 1/4 teaspoon ground cinnamon
For Assembly:
– 1 (12-ounce) store-bought pound cake, cut into 1-inch cubes
– 1 cup heavy cream, chilled
– 2 tablespoons powdered sugar
– 1/2 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 325°F. In a large bowl, whisk together the pumpkin puree, granulated sugar, egg yolks, cinnamon, ginger, nutmeg, and salt until completely smooth and no streaks remain.
2. In a medium saucepan over medium heat, warm the 1 1/2 cups of whole milk and 1 cup of heavy cream just until small bubbles form around the edges, about 5 minutes; do not let it boil.
3. Slowly pour the warm milk mixture into the pumpkin mixture while whisking constantly to prevent the eggs from curdling.
4. Pour the combined custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture, then divide it evenly among eight 8-ounce ramekins.
5. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins.
6. Bake for 35-40 minutes, or until the custards are set around the edges but still have a slight jiggle in the center when gently shaken.
7. Carefully remove the ramekins from the water bath and let the custards cool to room temperature on a wire rack, then cover and refrigerate for at least 2 hours until completely chilled.
8. For the apples, melt the 2 tablespoons of butter in a large skillet over medium heat. Add the diced apples, brown sugar, and 1/4 teaspoon cinnamon, stirring to coat.
9. Cook the apples, stirring occasionally, for 8-10 minutes until they are tender and lightly caramelized but still hold their shape. Tip: Let the apples cool completely before assembling to prevent the trifle from becoming soggy.
10. In a large chilled bowl, combine the 1 cup of chilled heavy cream, powdered sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes. Tip: Ensure your bowl and beaters are cold for the best volume.
11. To assemble, place a layer of pound cake cubes at the bottom of a large trifle bowl or individual serving glasses.
12. Spoon a layer of the chilled pumpkin custard over the cake, then add a layer of the cooled sautéed apples.
13. Repeat the layers once more, ending with a final generous dollop of the whipped cream. Tip: For clean layers, gently spread each component with the back of a spoon.
14. Cover and refrigerate the assembled trifle for at least 30 minutes before serving to allow the flavors to meld.
What emerges is a dessert of beautiful contrasts: the creamy, spiced custard softens the cake, while the tart apples offer little bursts of brightness. The layers, visible through the glass, tell the story of its making—a quiet, deliberate act of stacking comfort. Serve it straight from the fridge, perhaps with a drizzle of caramel or a sprinkle of toasted pecans for a bit of crunch, and let each spoonful be a slow, reflective taste of the season’s gentle close.
Creamy Pumpkin Mousse Trifle
Yearning for a dessert that feels like a warm embrace on a crisp autumn evening, I found myself drawn to the kitchen, where the gentle hum of the mixer promised something special. This creamy pumpkin mousse trifle layers the cozy spice of fall with a light, airy texture, creating a dessert that’s as comforting as it is elegant.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the pumpkin mousse:
– 1 (15-ounce) can pumpkin puree
– 1 cup heavy cream, chilled
– 1 (8-ounce) package cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For assembly:
– 1 (14-ounce) store-bought pound cake, cut into 1-inch cubes
– 1/2 cup chopped pecans, toasted
– Additional whipped cream for garnish (optional)
Instructions
1. In a large mixing bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, cinnamon, ginger, nutmeg, and salt.
2. Using an electric mixer on medium speed, beat the mixture for 2–3 minutes until completely smooth and no lumps remain.
3. In a separate chilled bowl, pour the heavy cream and whip it on high speed for 3–4 minutes until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture with a rubber spatula until fully incorporated, being careful not to deflate the air.
5. In a trifle dish or large glass bowl, place a single layer of pound cake cubes to cover the bottom evenly.
6. Spoon half of the pumpkin mousse over the cake layer, spreading it gently with the back of a spoon.
7. Sprinkle half of the toasted pecans evenly over the mousse layer.
8. Repeat the layers with the remaining pound cake cubes, pumpkin mousse, and toasted pecans.
9. Cover the trifle with plastic wrap and refrigerate it for at least 4 hours, or overnight for best results.
10. Before serving, garnish the top with additional whipped cream if desired.
Delicate layers of spiced mousse meld with the soft cake, offering a velvety texture that melts on the tongue. The toasted pecans add a subtle crunch, balancing the sweetness, while the flavors deepen beautifully after chilling. For a festive touch, serve it in individual glasses or top with a drizzle of caramel just before enjoying.
Pumpkin Pecan Pie Trifle
Just now, as the afternoon light slants across the kitchen counter, I find myself layering memories with each spoonful of this dessert, a quiet celebration of the season’s end.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
For the Pumpkin Custard
– 1 (15 oz) can pumpkin puree
– 3 large eggs
– 1 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1 (12 oz) can evaporated milk
For the Pecan Pie Layer
– 1 cup light corn syrup
– 1 cup packed light brown sugar
– 3 large eggs
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 cups pecan halves
For Assembly
– 1 (16 oz) container whipped topping, thawed
– 1 cup gingersnap cookie crumbs
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. In a large bowl, whisk together the pumpkin puree, 3 eggs, granulated sugar, cinnamon, ginger, cloves, and 1/4 tsp salt until completely smooth.
3. Gradually whisk in the evaporated milk until the mixture is homogenous with no streaks.
4. Pour the pumpkin custard into the prepared pie dish and bake for 40 minutes, or until the center is set and a knife inserted comes out clean.
5. While the custard bakes, prepare the pecan pie layer by combining corn syrup, brown sugar, 3 eggs, melted butter, vanilla extract, and 1/4 tsp salt in a medium saucepan.
6. Cook the pecan mixture over medium heat, stirring constantly with a wooden spoon, for 5 minutes until it thickens slightly and the sugar dissolves completely.
7. Remove the saucepan from heat and stir in the pecan halves until they are evenly coated.
8. Once the pumpkin custard is baked, remove it from the oven and carefully spread the warm pecan mixture evenly over the top.
9. Return the dish to the oven and bake for an additional 15 minutes, until the pecan layer is bubbly and fragrant.
10. Let the baked layers cool completely at room temperature for at least 2 hours, then refrigerate for 1 hour to firm up.
11. To assemble the trifle, crumble the cooled baked dessert into a large bowl into bite-sized pieces.
12. In a clear trifle bowl, layer one-third of the crumbled dessert, followed by one-third of the whipped topping, and a sprinkle of gingersnap crumbs.
13. Repeat the layering process two more times, ending with a final dollop of whipped topping and a garnish of remaining gingersnap crumbs on top.
14. Chill the assembled trifle in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Watching the layers settle, the trifle becomes a tapestry of textures—the silky custard, the sticky-sweet pecans, and the airy whipped cream. Serve it in individual glasses for a personal touch, or let guests scoop from the large bowl, each spoonful a perfect balance of spice and crunch that lingers like a cozy afternoon.
Vanilla Bean Pumpkin Parfait Trifle
Zigzagging through my thoughts on this crisp December afternoon, I find myself drawn to the quiet comfort of layering flavors, a gentle process that mirrors the slow accumulation of memories as the year draws to a close. This vanilla bean pumpkin parfait trifle is just that—a soft, spoonable meditation built in a clear glass bowl, where each distinct stratum tells its own part of a cozy, spiced story.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Pumpkin Parfait Layer
– 1 (15 oz) can pure pumpkin puree
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the Vanilla Bean Cream
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 vanilla bean, seeds scraped out (or 2 teaspoons pure vanilla extract)
For Assembly
– 1 (14 oz) package ginger snap cookies, roughly crushed
– Optional garnish: a light dusting of cinnamon or extra cookie crumbs
Instructions
1. In a large mixing bowl, combine the 15 oz can of pumpkin puree and the 8 oz of softened cream cheese. Use a hand mixer on medium speed to beat them together for 2 minutes, until completely smooth and no streaks of cream cheese remain.
2. Add the 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt to the pumpkin mixture. Beat on low speed for 1 minute to incorporate, then scrape down the sides of the bowl with a spatula and beat for 30 more seconds to ensure even spicing. Tip: For the smoothest texture, ensure your cream cheese is truly at room temperature before beginning.
3. In a separate, clean, chilled bowl, pour the 2 cups of cold heavy whipping cream. Using a hand mixer with clean beaters, begin whipping on medium-high speed until soft peaks form, about 2 minutes.
4. With the mixer running, gradually add the 1/4 cup of powdered sugar and the scraped seeds from 1 vanilla bean (or 2 teaspoons vanilla extract). Continue whipping on high speed for 1 to 2 more minutes, until stiff, billowy peaks form that hold their shape when the beaters are lifted. Tip: Chilling your bowl and beaters beforehand helps the cream whip faster and higher.
5. Gently fold about 1/3 of the whipped vanilla bean cream into the pumpkin mixture using a spatula, until just combined. This lightens the dense pumpkin base.
6. Place the 14 oz package of ginger snap cookies in a sealed plastic bag and crush them with a rolling pin or the bottom of a heavy pan until you have a mix of fine crumbs and small, pea-sized pieces.
7. To assemble the trifle, spread a 1-inch layer of the crushed ginger snap cookies in the bottom of a large, clear glass trifle bowl or serving dish.
8. Spoon half of the lightened pumpkin parfait mixture over the cookie layer and spread it gently into an even layer with the back of a spoon.
9. Dollop and spread half of the remaining vanilla bean whipped cream over the pumpkin layer. Tip: For clean, defined layers, spread each component carefully to the edges of the bowl without mixing into the layer below.
10. Repeat the layers: add another layer of crushed ginger snaps, followed by the remaining pumpkin parfait, and finish with the final layer of vanilla bean whipped cream.
11. Cover the bowl loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften slightly and the flavors to meld.
Ultimately, the waiting rewards you with a dessert where the sharp snap of ginger mellows into a spiced cake, cradling the smooth, lightly spiced pumpkin that tastes like the essence of a pie. Uncover it to find the vanilla cream, now settled and rich, providing a cool, billowy contrast to every spoonful—a quiet celebration best shared straight from the bowl with long-handled spoons under the soft glow of string lights.
Chilled Pumpkin Latte Trifle
As the last leaves cling to the branches outside my window, I find myself drawn to the quiet comfort of layering flavors, a gentle ritual that feels like tucking autumn itself into a glass. This chilled creation is a whisper of spice and cream, a dessert to savor slowly as the afternoon light fades.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Pumpkin Layer
– 1 (15 oz) can pure pumpkin puree
– 1/2 cup cold brew coffee, strongly brewed
– 1/4 cup pure maple syrup
– 1 tsp pumpkin pie spice
– 1/4 tsp fine sea salt
For the Cream Layer
– 1 1/2 cups heavy whipping cream, very cold
– 3 tbsp powdered sugar
– 1 tsp pure vanilla extract
For Assembly
– 1 cup crushed gingersnap cookies (about 12 cookies)
– Whipped cream for garnish (optional)
– A pinch of cinnamon for dusting (optional)
Instructions
1. In a medium bowl, combine the pumpkin puree, cold brew coffee, maple syrup, pumpkin pie spice, and sea salt. Whisk vigorously for 1 full minute until completely smooth and no streaks remain. Tip: Using cold brew prevents the coffee flavor from becoming bitter.
2. Place the bowl with the pumpkin mixture in the refrigerator to chill for 15 minutes.
3. While the pumpkin mixture chills, pour the cold heavy whipping cream into a large, clean mixing bowl. Add the powdered sugar and vanilla extract.
4. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed for 2 to 3 minutes until stiff peaks form. Tip: Ensure your bowl and beaters are chilled for the fastest, fluffiest results.
5. Remove the chilled pumpkin mixture from the refrigerator.
6. Gather 6 clear glasses or trifle dishes for assembly.
7. Spoon 2 tablespoons of the crushed gingersnap cookies into the bottom of each glass, pressing gently to form an even layer.
8. Divide half of the chilled pumpkin mixture evenly among the 6 glasses, spooning it over the cookie layer.
9. Carefully spoon or pipe half of the whipped cream over the pumpkin layer in each glass.
10. Repeat the layers: add another 2 tablespoons of crushed gingersnaps to each glass, followed by the remaining pumpkin mixture, and top with the remaining whipped cream. Tip: For clean layers, use the back of a spoon to gently spread each addition.
11. If desired, garnish each trifle with a small dollop of extra whipped cream and a light dusting of cinnamon.
12. Cover the glasses loosely with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
The texture is a dreamy contrast—the soft, spiced pumpkin giving way to airy cream, all anchored by the subtle crunch of ginger. This trifle tastes like a quiet moment captured, best enjoyed straight from the fridge with a long spoon, perhaps alongside a story you’ve been meaning to finish.
Pumpkin Chocolate Chip Trifle
Zigzagging through the crisp December air, the scent of cinnamon and nutmeg always pulls me back to the kitchen, where layers of pumpkin and chocolate promise a quiet moment of comfort. This trifle is a gentle assembly of autumn’s warmth and sweet indulgence, perfect for savoring slowly. Let’s build it together, one soft layer at a time.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the cake:
– 1 box (15.25 oz) spice cake mix
– 1 cup water
– ½ cup vegetable oil
– 3 large eggs
For the pumpkin filling:
– 1 can (15 oz) pumpkin puree
– 1 package (3.4 oz) instant vanilla pudding mix
– 1 cup whole milk
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
For assembly:
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the spice cake mix, water, vegetable oil, and eggs until smooth, about 2 minutes.
3. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely on a wire rack, then crumble it into bite-sized pieces.
5. In a medium bowl, whisk together the pumpkin puree, vanilla pudding mix, milk, cinnamon, and nutmeg until thickened, about 2 minutes.
6. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
7. In a trifle dish or large glass bowl, layer one-third of the crumbled cake evenly on the bottom.
8. Spread half of the pumpkin filling over the cake layer using a spatula.
9. Sprinkle 1 cup of chocolate chips evenly over the pumpkin filling.
10. Spread one-third of the whipped cream over the chocolate chips.
11. Repeat the layers: add another third of the cake, the remaining pumpkin filling, the remaining 1 cup of chocolate chips, and another third of the whipped cream.
12. Top with the final third of the cake and the remaining whipped cream.
13. Cover the trifle with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.
Layers of moist spice cake meld with creamy pumpkin and pockets of melted chocolate, creating a dessert that’s both rich and light. Serve it chilled in individual glasses for an elegant touch, or scoop it straight from the bowl for a cozy family treat—the contrast of cool cream and warm spices makes every bite a quiet celebration.
Maple Pumpkin Cream Trifle
Musing on the quiet transition from autumn to winter, I find myself drawn to desserts that capture both seasons—a layered trifle that whispers of harvest abundance while offering the creamy comfort we crave as days grow shorter.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin cream:
– 1 (15 oz) can pumpkin puree
– 8 oz cream cheese, softened to room temperature
– 1/2 cup pure maple syrup
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
For the whipped cream:
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
For assembly:
– 1 (14 oz) package ginger snap cookies
– 1/2 cup chopped pecans
Instructions
1. Place the softened cream cheese in a large mixing bowl and beat with an electric mixer on medium speed for 1 minute until smooth. Tip: Letting cream cheese sit at room temperature for 30 minutes prevents lumps.
2. Add the pumpkin puree, maple syrup, cinnamon, nutmeg, and ginger to the bowl with the cream cheese.
3. Beat the mixture on low speed for 30 seconds, then increase to medium-high and beat for 2 full minutes until completely combined and fluffy. Scrape down the sides of the bowl once during mixing.
4. In a separate chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
5. Beat the cream mixture on high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 15 minutes beforehand for faster, higher-volume whipped cream.
6. Gently fold half of the whipped cream into the pumpkin mixture using a rubber spatula until no white streaks remain.
7. Place 1/3 of the ginger snap cookies in the bottom of a 3-quart trifle dish or large glass bowl, breaking some cookies to fill gaps.
8. Spread half of the pumpkin cream mixture evenly over the cookie layer.
9. Sprinkle 1/3 of the chopped pecans over the pumpkin cream layer.
10. Repeat the layers: add another 1/3 of ginger snaps, the remaining pumpkin cream, and another 1/3 of pecans.
11. Spread the remaining whipped cream over the top as the final layer.
12. Garnish with the remaining ginger snaps and pecans. Tip: For best texture, cover and refrigerate for at least 2 hours before serving to allow the cookies to soften slightly.
Something magical happens as this trifle rests—the ginger snaps soften into spiced cake-like layers that meld with the velvety pumpkin cream. The maple sweetness deepens, balancing the warm spices, while the pecans add a gentle crunch. Serve it in individual glasses for an elegant presentation, or scoop generous portions straight from the dish for a cozy family gathering.
Graham Cracker Pumpkin Trifle
Sometimes, the best desserts are the ones that feel like a warm embrace, a layered creation that whispers of autumn evenings and shared moments around the table. This graham cracker pumpkin trifle is just that—a no-bake assembly of familiar flavors that comes together with a gentle, thoughtful rhythm, perfect for when you want something special without the fuss.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Pumpkin Cream
– 1 (15-ounce) can pure pumpkin puree
– 1 (3.4-ounce) package instant vanilla pudding mix
– 1 ½ cups cold whole milk
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– 1 (8-ounce) container frozen whipped topping, thawed
For the Assembly
– 1 (14.4-ounce) box honey graham crackers
– 1 (21-ounce) can pumpkin pie filling
– ½ cup chopped pecans
Instructions
1. In a large mixing bowl, whisk together the 15-ounce can of pumpkin puree and the package of instant vanilla pudding mix until no dry streaks remain.
2. Pour in the 1 ½ cups of cold whole milk and whisk vigorously for 2 full minutes until the mixture thickens noticeably.
3. Sprinkle in the 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg, folding gently with a spatula to incorporate evenly.
4. Tip: For the smoothest texture, ensure all spices are evenly distributed by sifting them if they appear clumpy.
5. Gently fold in the entire 8-ounce container of thawed whipped topping until the pumpkin cream is uniformly light and fluffy, taking care not to deflate it.
6. Break 4 whole graham crackers into rough, bite-sized pieces to create the first layer in the bottom of a 4-quart trifle dish.
7. Spoon one-third of the pumpkin cream mixture over the graham crackers, spreading it into an even layer with the back of a spoon.
8. Dollop one-third of the 21-ounce can of pumpkin pie filling over the cream layer, then use a knife to swirl it gently for a marbled effect.
9. Tip: For distinct layers, avoid over-swirling; just a few figure-eight motions will create a beautiful pattern.
10. Repeat the layering process two more times—graham crackers, pumpkin cream, pumpkin pie filling—ending with a final layer of pumpkin cream on top.
11. Cover the trifle dish tightly with plastic wrap and refrigerate for at least 4 hours to allow the graham crackers to soften.
12. Tip: For optimal texture, prepare this the day before serving; the flavors deepen and the layers set perfectly overnight.
13. Just before serving, sprinkle the ½ cup of chopped pecans evenly over the top for a crunchy finish.
This dessert settles into a wonderfully soft, spoonable texture where the spiced cream melds with the velvety pumpkin filling. The graham crackers soften just enough to offer a gentle bite, while the pecans provide a welcome crunch. Try serving it in individual glasses for a personal touch, or garnish with a drizzle of caramel for an extra layer of sweetness on a cozy night in.
Pumpkin & Bourbon Trifle
Lately, as the afternoon light slants through the kitchen window, I’ve found myself drawn to desserts that feel like a warm embrace, a quiet celebration of the season’s shift. This pumpkin and bourbon trifle is just that—a layered whisper of autumn, where spice meets a gentle, smoky warmth, inviting you to slow down and savor each spoonful.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the pumpkin custard:
– 1 (15-ounce) can pumpkin puree
– 3/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 4 large egg yolks
– 1 cup heavy cream
For the bourbon soak & assembly:
– 1/4 cup bourbon
– 1 (14-ounce) store-bought pound cake, cut into 1-inch cubes
– 1 1/2 cups heavy cream, chilled
– 1/4 cup powdered sugar
– 1/2 cup toasted pecans, chopped
Instructions
1. In a medium saucepan over medium heat, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, and salt until fully combined and just warm to the touch, about 3 minutes.
2. In a separate bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
3. Gradually pour 1/2 cup of the warm pumpkin mixture into the egg yolks while whisking constantly to temper them and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining pumpkin mixture, whisking continuously.
5. Cook over medium-low heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer, about 8–10 minutes. Tip: Avoid boiling to keep the custard smooth.
6. Remove the saucepan from the heat and stir in 1 cup of heavy cream until fully incorporated.
7. Transfer the pumpkin custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours or overnight.
8. In a small bowl, combine the bourbon with 2 tablespoons of water to create the soak.
9. Place half of the pound cake cubes in the bottom of a trifle dish or large glass bowl, arranging them in a single layer.
10. Using a pastry brush, gently dab half of the bourbon soak evenly over the cake layer, allowing it to absorb for 1 minute. Tip: Don’t oversaturate; you want the cake moist but not soggy.
11. Spoon half of the chilled pumpkin custard over the cake layer, spreading it into an even layer with the back of a spoon.
12. In a large chilled bowl, combine 1 1/2 cups of chilled heavy cream and powdered sugar.
13. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form, about 3–4 minutes. Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.
14. Spread half of the whipped cream over the pumpkin custard layer.
15. Repeat the layers with the remaining pound cake cubes, bourbon soak, pumpkin custard, and whipped cream.
16. Sprinkle the toasted pecans evenly over the top layer of whipped cream.
17. Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours before serving to allow the flavors to meld.
Here, the silky custard softens the cake into tender bites, while the bourbon’s warmth lingers like a distant memory. For a festive touch, serve it in individual glasses with a drizzle of caramel or a sprinkle of cinnamon right at the table, letting each layer tell its own quiet story.
White Chocolate Pumpkin Trifle
Dusk settles softly outside my window, and I find myself drawn to the kitchen, craving something that feels like a warm embrace in a bowl. This layered dessert, with its gentle sweetness and autumnal spices, is the kind of treat that makes a quiet evening feel special, a simple indulgence that comforts from the inside out.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
For the Pumpkin Layer
– 1 (15 oz) can pumpkin puree
– 1 (3.4 oz) box instant vanilla pudding mix
– 1 cup cold whole milk
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
For the White Chocolate Layer
– 2 cups heavy whipping cream
– 1 cup white chocolate chips
– 1 teaspoon pure vanilla extract
For Assembly
– 1 (14 oz) package ginger snap cookies
– 1/2 cup toasted pecans, chopped
Instructions
1. Place the white chocolate chips in a medium, heatproof bowl.
2. In a small saucepan, heat 1/2 cup of the heavy whipping cream over medium heat until small bubbles form around the edges, about 3-4 minutes; do not let it boil.
3. Pour the hot cream over the white chocolate chips and let it sit undisturbed for 1 minute to melt the chocolate.
4. Add the vanilla extract to the bowl and whisk the mixture gently until it is completely smooth and glossy; set it aside to cool to room temperature, about 15 minutes.
5. In a large mixing bowl, whisk together the pumpkin puree, vanilla pudding mix, cold whole milk, ground cinnamon, and ground nutmeg until fully combined and thickened, about 2 minutes; set this pumpkin mixture aside.
6. Pour the remaining 1 1/2 cups of cold heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment.
7. Whip the cream on medium-high speed until soft peaks form, about 2-3 minutes.
8. Reduce the mixer speed to low and slowly pour in the cooled white chocolate mixture, then increase the speed to medium and whip until stiff peaks form, about 1-2 more minutes; this is your white chocolate whipped cream.
9. Roughly crush half of the ginger snap cookies into small pieces using your hands or a rolling pin.
10. In a large trifle bowl or a clear glass serving dish, spread half of the pumpkin mixture evenly across the bottom.
11. Sprinkle all of the crushed ginger snap cookies evenly over the pumpkin layer.
12. Spoon half of the white chocolate whipped cream over the cookie layer and spread it gently to the edges.
13. Repeat the layers with the remaining pumpkin mixture, the remaining whole ginger snap cookies placed flat, and the final half of the white chocolate whipped cream.
14. Sprinkle the toasted, chopped pecans evenly over the top of the final whipped cream layer.
15. Cover the trifle dish with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
Soft clouds of white chocolate cream give way to a spiced pumpkin filling that’s rich but not heavy, all resting on layers of ginger snaps that transform from crisp to delightfully cakey. Serve it straight from the fridge in deep bowls, perhaps with a drizzle of caramel or a dusting of cinnamon for those who adore extra warmth.
Berry Bliss Pumpkin Trifle
Just as the last leaves cling to the branches outside my window, I find myself drawn to the kitchen, to the quiet ritual of layering flavors that speak of both the fading autumn and the crisp promise of winter. This dessert, a humble assembly in a glass bowl, feels like a whispered conversation between seasons, a sweet pause before the year turns over.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
For the Pumpkin Layer
– 1 (15-ounce) can pure pumpkin puree
– 1 (3.4-ounce) package instant vanilla pudding mix
– 1 cup cold whole milk
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
For the Berry Layer & Assembly
– 1 (12-ounce) bag frozen mixed berries (such as raspberries, blackberries, blueberries)
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon cold water
– 1 (10.75-ounce) prepared pound cake, cut into 1-inch cubes
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon pure vanilla extract
Instructions
1. Thaw the frozen mixed berries in a medium saucepan over low heat for 10 minutes, stirring occasionally until they release their juices.
2. Whisk the granulated sugar and cornstarch together in a small bowl, then stir this mixture into the warming berries.
3. In a separate small bowl, create a slurry by whisking the 1 tablespoon of cold water with 1 teaspoon of the cornstarch-sugar mixture until smooth, then stir this slurry back into the berry mixture to prevent lumps.
4. Increase the heat to medium and cook the berry mixture, stirring constantly, for 5-7 minutes until it thickens into a glossy sauce that coats the back of a spoon; remove from heat and let cool completely to room temperature, about 20 minutes.
5. For the pumpkin layer, whisk the cold whole milk and instant vanilla pudding mix in a large bowl vigorously for 2 full minutes until thickened.
6. Fold the pure pumpkin puree, ground cinnamon, and ground ginger into the pudding mixture until fully combined and smooth; set aside.
7. For the whipped cream, chill a large metal bowl and the beaters of a hand mixer in the freezer for 10 minutes to ensure maximum volume.
8. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed for 1 minute until soft peaks form.
9. Add the powdered sugar and pure vanilla extract to the cream, then beat on high speed for another 1-2 minutes until stiff peaks form that hold their shape when the beaters are lifted.
10. To assemble, place half of the pound cake cubes in an even layer at the bottom of a 3-quart trifle dish or large glass bowl.
11. Spoon half of the cooled berry sauce evenly over the cake layer.
12. Gently spread half of the pumpkin mixture over the berry layer using an offset spatula.
13. Dollop half of the whipped cream over the pumpkin layer and spread gently to the edges.
14. Repeat the layers once more with the remaining pound cake, berry sauce, pumpkin mixture, and whipped cream.
15. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the cake to soften.
After its long rest, the trifle settles into itself—the cake becomes tender and custard-like, soaking up the bright berry syrup and spiced pumpkin. Each spoonful is a cool, creamy contrast of tart and sweet, with the ginger and cinnamon offering a warm, earthy hum beneath the vanilla. For a festive touch, serve it in individual mason jars layered with extra fresh berries or a sprinkle of crushed gingersnap cookies on top for a bit of crunch.
Pumpkin Chai Latte Trifle
Wandering through the kitchen on a quiet afternoon, I find myself drawn to the gentle warmth of autumn spices and the soft glow of pumpkin puree, a comforting ritual that begins with layering flavors as thoughtfully as one might arrange fallen leaves. This trifle is a slow, deliberate assembly, each component whispering of cozy evenings and shared moments, where the steam from a chai latte meets the creamy sweetness of dessert in a single, indulgent bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the chai-spiced cake:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 tsp ground ginger
– 1/8 tsp ground cloves
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1/2 cup whole milk
For the pumpkin cream:
– 1 cup pumpkin puree
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 cup heavy cream
For assembly:
– 1 cup prepared chai tea, cooled
– 1/2 cup whipped cream for topping
– Ground cinnamon for dusting
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan lightly with butter or non-stick spray.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1/4 tsp ground ginger, and 1/8 tsp ground cloves until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1/2 cup granulated sugar with 1/4 cup unsalted butter for about 2 minutes until light and fluffy.
4. Add 1 large egg to the butter mixture and beat for 1 minute until incorporated, then mix in 1/2 cup whole milk until smooth.
5. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix to keep the cake tender.
6. Pour the batter into the prepared pan and bake at 350°F for 15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the pumpkin cream by beating 8 oz softened cream cheese with 1/2 cup powdered sugar in a bowl for 2 minutes until smooth.
8. Add 1 cup pumpkin puree and 1 tsp vanilla extract to the cream cheese mixture, beating for another minute until fully blended.
9. In a separate chilled bowl, whip 1/2 cup heavy cream with a mixer on high speed for 3-4 minutes until stiff peaks form, then gently fold it into the pumpkin mixture to create a light, airy cream.
10. Once the cake has cooled completely, cut it into 1-inch cubes using a sharp knife for even layers in the trifle.
11. To assemble, place a layer of cake cubes in the bottom of a trifle bowl or individual serving glasses, then lightly drizzle with 1/4 cup of the cooled chai tea to moisten the cake.
12. Spoon a generous layer of the pumpkin cream over the cake, smoothing it with the back of a spoon, and repeat the layers until all ingredients are used, ending with pumpkin cream on top.
13. Chill the assembled trifle in the refrigerator for at least 1 hour to allow the flavors to meld and the cake to soften further.
14. Before serving, top with 1/2 cup whipped cream and a light dusting of ground cinnamon for a fragrant finish.
Finally, each spoonful reveals a delicate balance where the spiced cake, softened by chai, melts into the velvety pumpkin cream, creating a texture that is both airy and rich. For a creative twist, serve it in mason jars with a sprinkle of crushed ginger snaps on top, or pair it with a warm cup of tea to echo the chai notes throughout the dessert.
Pumpkin Almond Amaretto Trifle
As the afternoon light fades on this December day, I find myself drawn to the kitchen, where the quiet hum of the oven promises a dessert that feels like a warm embrace—a layered creation of spiced pumpkin, toasted almonds, and the gentle warmth of amaretto, all coming together in a trifle that’s as comforting as it is celebratory.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the pumpkin custard:
– 2 cups pumpkin puree
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup whole milk
For the almond layers:
– 1 cup sliced almonds
– 1/4 cup amaretto liqueur
– 1 (14-ounce) package of pound cake, cut into 1-inch cubes
For the whipped cream:
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, cinnamon, nutmeg, and cloves until smooth and fully combined.
3. Gradually pour in the whole milk while whisking continuously to create a uniform custard mixture without lumps.
4. Pour the pumpkin custard into the prepared baking dish and bake for 45 minutes, or until the center is set and a toothpick inserted comes out clean.
5. While the custard bakes, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant, then set aside to cool.
6. In a small bowl, combine the amaretto liqueur with 2 tablespoons of water to create a light syrup for soaking the cake.
7. Once the pumpkin custard has cooled completely, use a spoon to break it into rough chunks for layering.
8. In a large trifle bowl or individual glasses, begin assembling by placing a layer of pound cake cubes at the bottom.
9. Lightly drizzle the amaretto syrup over the cake layer to moisten it without making it soggy.
10. Add a layer of the pumpkin custard chunks on top of the cake, spreading gently with a spatula.
11. Sprinkle a generous handful of toasted almonds over the custard for a crunchy texture.
12. Repeat the layering process—cake, syrup, custard, almonds—until the bowl is filled, ending with a custard layer.
13. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed for 3-4 minutes until stiff peaks form.
14. Spread the whipped cream evenly over the top layer of the trifle, creating soft swirls with a spoon.
15. Garnish the trifle with the remaining toasted almonds, arranging them in a circular pattern for a decorative finish.
16. Chill the assembled trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
But what truly makes this dessert sing is the way the creamy pumpkin custard melds with the nutty crunch of almonds, each bite softened by the amaretto-kissed cake. Serve it in clear glasses to showcase the beautiful layers, or spoon it into bowls for a cozy, family-style treat that feels like a hug in dessert form.
Conclusion
Vastly versatile, these 29 pumpkin trifle recipes offer something for every taste and occasion! We hope you’ve found inspiration to whip up a stunning dessert. Give one a try, then come back and tell us your favorite in the comments. If you loved this roundup, please share it on Pinterest to spread the pumpkin love. Happy baking!
