Enjoy this Pumpkin Trifle Recipe for Thanksgiving dinner or fall gatherings. This swoon-worthy dessert contains layers of spice cake, pumpkin cheesecake filling, and homemade whipped cream and is so easy to whip together.
A wonderful make-ahead recipe.
Fall is the best: sweater weather and the return of pumpkin spice recipes! Speaking of spice, this trifle is the perfect Thanksgiving dessert filled with warm spices like cinnamon, nutmeg, and cloves that pair perfectly with the pumpkin custard.
You could call this a Pumpkin Cheesecake Trifle since the pumpkin filling tastes just like a creamy cheesecake, and we believe it is far better than pumpkin pie!
If you’re not a fan of pumpkin, then our popular Chocolate Trifle is for you!
Trifles look impressive but are so darn easy to put together. Plus, you can make them ahead for easy entertaining. They taste better once the flavors have a chance to meld together.
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What is a trifle?
For reference, a trifle is a cold dessert of English origin that generally features fruit, sponge cake, custard (or pudding), and whipped cream layered together in a large bowl glass bowl.
They’re simple and elegant for almost any occasion.
More pumpkin recipes
Pumpkin desserts are one of the best reasons to love fall!
Pumpkin Muffins topped with streusel.
Pumpkin Dip with cream cheese.
Pumpkin Cookies with white chocolate chips!
Ingredient Notes and Substitutions
- Spice cake mix - this spongy cake’s flavor is similar to gingerbread but lighter and airier and pairs perfectly with the pumpkin filling. You will likely need eggs and oil to make the recipe per the package directions. You can use other flavor cake mixes like vanilla. Sponge cake or pound cake is delish too! Use broken gingersnaps or Biscoff cookies instead of the spice cake for a crunchier option.
- 2 boxes of cream cheese - regular or light cream cheese will work just fine. Make sure to take it out of the refrigerator to warm up so lumps don’t form when mixing.
- 1 cup brown sugar - you can use white granulated sugar, but we prefer the deeper caramel flavor of brown sugar in this recipe.
- Pure pumpkin puree - please DON’T use pumpkin pie filling; it’s not the same thing. You can find it in the baking aisle of the grocery store.
- Pure vanilla extract - vanilla enhances all the flavors in the trifle dessert, and pure vanilla is the best choice (as opposed to imitation) for this no-bake dessert.
- Pumpkin spice - you can make your own pumpkin spice mix to use during the fall baking season or use a combination of cinnamon, ginger, nutmeg, cloves, and allspice.
- Salt - to balance the flavors.
- Heavy whipping cream - the colder the whipping cream, the better because the fat emulsifies faster. You can also use frozen whipped topping like Cool Whip.
- Powdered sugar - to sweeten the whipping cream.
- Cookies or toffee bits - to use as a topping.
Find the full recipe and instructions in the printable recipe card below.
Kitchen supplies
A trifle bowl is a must. There are so many options, but this inexpensive 9" trifle dish has held up for years, so we highly recommend it. You can also use a large glass bowl.
You’ll also need a stand or hand mixer to make your delicious dessert.
Step-by-Step Instructions
There are a few steps to making your Thanksgiving dessert, but they’re straightforward and worth it!
STEP 1 - Make Cake
Bake the spice cake mix according to the package instructions. You will likely need eggs and oil, so plan accordingly.
Once the cake is cool, break it into 1-inch cubes. Set aside.
STEP 2 - Beat cream cheese
In your mixer, beat the cream cheese with the paddle attachment in a large mixing bowl until fluffy.
PRO TIP: To soften your cream cheese, take it out of the refrigerator 30-60 minutes before you use it.
STEP 3 - Make pumpkin filling
Add the brown sugar to the cream cheese and mix until smooth. Next, mix the pumpkin puree, vanilla, pumpkin spice, and salt until incorporated.
STEP 4 - Make the whipped cream
Add heavy cream, sugar, and a splash of vanilla into a clean, cold bowl and whisk on high speed until stiff peaks form about 1-2 minutes. Do not overbeat it.
PRO TIP: To speed up the process, keep your whipping cream cold and take it out of the refrigerator just before you plan to use it.
STEP 5 - Assemble
Add half of the cake pieces to the bottom of the trifle dish. Make sure to spread them evenly and pack them tightly.
Top the cake layer with half of the pumpkin cheesecake mixture spreading it to the edge and up the sides a little.
PRO TIP: Spread the pumpkin along the side of the trifle dish so you can visibly see the layer.
Erin
Top the pumpkin cheesecake layer with half of the whipped cream, spreading it to the sides. Again, spend it along the side of the dish to visibly see the layer.
Repeat layers ending with the whipped cream. Finally, top it with crushed cookies, toffee bits, or a sprinkle of pumpkin spice. Refrigerate for at least 4 hours up to 24 hours, and serve.
Recipe Tips & Tricks
- If you don't have pumpkin pie spice, you can use 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- To make mini pumpkin trifles, layer the ingredients in clear glasses just as you would in the trifle dish.
Pumpkin Trifle Topping Ideas
- Crushed gingersnap cookies, toffee bits, chopped nuts, caramel sauce, or a sprinkle of pumpkin pie spice make wonderful toppings for your trifle dessert.
How to store
Refrigerator - to store your assembled pumpkin trifle, just cover it with plastic wrap and place it in the fridge. Get out a few minutes before you’re ready to serve.
For any leftover trifle, place it in an airtight container and store it in the fridge for 3-4 days.
Recipe FAQs
You can use other flavor cake mixes like vanilla. Sponge cake or pound cake is delish too! Use broken gingersnaps or Biscoff cookies instead of the spice cake for a crunchier option.
You can make your trifle up to a day ahead of time. In fact, it’s best after the flavors have time to blend. Somewhere between 4-24 hours is the ideal time to serve your pumpkin trifle dessert after you make it.
More Trifle Recipes
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Printable Recipe
Pumpkin Trifle Recipe
Equipment
- Electric Mixer
- Spatula or cooking spoon
- Trifle Dish or Cups
Ingredients
- 1 box spice cake mix
Pumpkin filling
- 2 8 ounce packages cream cheese (softened)
- 1 cup brown sugar (packed)
- 1 15 ounce can pure pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
- 3 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
Whipped Cream
- 16 ounces heavy whipping cream
- ⅓ cup powdered sugar
Topping
- 4-5 crushed gingersnap cookies (or ⅓ cup toffee bits)
Instructions
- Bake the spice cake mix according to package instructions. You will likely need eggs and oil, so plan accordingly. Once cooled, break the cake into 1-inch pieces and set aside.
- In your mixer, beat the cream cheese with the paddle attachment in a large mixing bowl until fluffy.PRO TIP: Take cream cheese out of the refrigerator to soften at least 30 minutes before you plan to use it.
- Add the brown sugar to the cream cheese and mix until smooth. Next, mix the pumpkin puree, vanilla, pumpkin spice, and salt until incorporated.
Whipping Cream
- Add heavy cream, sugar, and a splash of vanilla into a clean, cold bowl and whisk on high speed until stiff peaks form, about 1-2 minutes. Do not overbeat it. PRO TIP: To speed up the process, keep your whipping cream cold and take it out of the refrigerator just before you plan to use it.
To Assemble
- Add half of the cake pieces to the bottom of the trifle dish. Make sure to spread them evenly.
- Top the cake with half of the pumpkin cheesecake mixture spreading it to the edge and up the sides a little. Top the pumpkin cheesecake layer with half the whipped cream, spreading it to the sides. Again, spend it along the side of the dish to visibly see the layer. Repeat layers ending with the whipped cream. Finally, top it with crushed cookies, toffee bits, or a sprinkle of pumpkin spice.
- Cover with plastic wrap and refrigerate for at least 4 hours up to 24 hours, and serve.
Notes
- Make sure to get your cream cheese out of the refrigerator to soften at least 30 minutes before you plan to use it.
- If you don't have pumpkin pie spice, you can use 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Using cold whipping cream and a cold bowl will speed up the process of making your whipped cream.
Allyson Zea says
This is the perfect fall dessert! Thank you so much for sharing!
Kristyn says
This is one dessert that does not disappoint!! We love it!! They layers are delicious & creamy1 We love adding the toffee bits for crunch!
Tara G says
Absolutely beautiful and delicious too. My girlfriends LOVED this!
Erin Henry says
Love the idea of serving this at a girl's night! Perfect!