Easy Pumpkin Trifle

This Pumpkin Trifle is a showstopping fall dessert that layers the cozy flavors of pumpkin bread, lightly spiced mascarpone cream, and crushed gingersnaps for crunch. It's an elegant yet easy dessert-perfect for Thanksgiving, Friendsgiving, or any autumn celebration.

If you love our Berry Trifle or Christmas Trifle, this pumpkin version brings that same layered beauty to the fall table-with flavors reminiscent of pumpkin pie, but lighter and creamier.

Ingredients

Here's what you'll need to make this cozy Pumpkin Trifle. Each ingredient plays a part in creating layers of creamy, spiced, and perfectly balanced fall flavor. Most are pantry staples-just be sure to use pure pumpkin purée, not pumpkin pie filling.

• Pumpkin Bread: The heart of this trifle. Homemade or store-bought both work well. I like to use my Classic Pumpkin Bread for its moist crumb and deep spice flavor.
• Mascarpone Cheese: Adds rich, velvety creaminess to the filling-slightly tangier than cream cheese but much smoother.
• Canned Pumpkin Purée: Use pure pumpkin (not pie filling) for a clean, earthy flavor that pairs beautifully with fall spices.
• Brown Sugar: Adds depth and a hint of molasses sweetness, balancing the pumpkin.
• Pumpkin Pie Spice: Brings warm, aromatic notes of cinnamon, ginger, nutmeg, and cloves.
• Vanilla Extract: Enhances every layer and ties together the pumpkin and cream.
• Heavy Cream: Whipped to soft peaks for an airy texture that lightens the mascarpone mixture.
• Powdered Sugar: Sweetens and stabilizes the whipped cream layers.
• Gingersnap Cookies: Add crunch, spice, and a festive finish on top-similar to how shortbread is used in our Berry Trifle.
• Toasted Pecans: For a buttery, nutty accent that complements the pumpkin and gingersnaps beautifully.

See recipe card for quantities.

How to Make Pumpkin Trifle

Trifles are wonderfully simple to assemble, and this Pumpkin Trifle is no exception. You'll layer pumpkin bread, a luscious pumpkin-mascarpone cream, and lightly sweetened whipped cream, finishing with a sprinkle of gingersnaps and toasted pecans. Here's how it comes together step-by-step.

1. Step 1: Slice the pumpkin bread into 1-inch cubes. Set aside.

2. Step 2: Coarsely crush the gingersnap cookies. You want pieces ranging from fine crumbs to small, crunchy chunks for texture. Set aside.

3. Step 3: In a bowl, whip the 1 cup of cold heavy cream and 1/4 cup of powdered sugar until soft peaks form. Set aside. This will be folded into the pumpkin mixture to lighten it.

4. Step 4: In a large mixing bowl, beat the softened mascarpone cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract until smooth and completely lump-free.

5. Step 5: Gently fold about one-third of the whipped cream base into the pumpkin mixture to lighten it. Then, gently fold in the remaining two-thirds of the whipped cream until just combined and uniformly colored, being careful not to overmix and deflate the air.

6. Step 6: For the optional topping, whip the remaining 1 cup of cold heavy cream and 2 tablespoons of powdered sugar until stiff peaks form. Reserve in the refrigerator.

How to Layer the Trifle

Now comes the fun part-assembling the trifle! Once your pumpkin filling and whipped cream are ready, it's simply a matter of layering the components to create a beautiful, autumn-inspired dessert that's as impressive as it is easy.

1. Step 1: Place half of the pumpkin bread cubes in the bottom of the trifle dish. Press some cubes neatly against the glass for a defined wall, if desired.

2. Step 2: Spoon half of the pumpkin Chantilly filling evenly over the bread layer, smoothing it out with an offset spatula. Sprinkle half of the crushed gingersnap cookies evenly over the pumpkin filling.

3. Step 3: Top with the remaining pumpkin bread

4. Step 4: The final layer is the remaining pumpkin Chantilly cream and crushed gingersnap cookies.

Chill: Cover the trifle tightly with plastic wrap and refrigerate for 4 hours, or overnight. This allows the cake to absorb moisture and the flavors to meld. I have, however, served this trifle immediately, and it was delicious too!

Garnish: Just before serving, top the trifle with the reserved plain Chantilly cream. I like to spread half of it on top, then pipe swirls with the remaining cream for a pretty finish. Sprinkle with a few extra crushed gingersnaps or toasted pecans (or both) for a lovely finish.

Variations

• Holiday Version: Top with sugared cranberries or crushed peppermint for a Thanksgiving-to-Christmas transition dessert.
• Cake Base Swaps: Try gingerbread, spice cake, or even Pound Cake for a different texture.
• Cheese Options: Substitute cream cheese for mascarpone if needed; whip until smooth before folding into the pumpkin mixture.
• Mini Trifles: Assemble in individual glasses or jars for easy serving-great for parties or buffets.

Serving Suggestions

Serve this Pumpkin Trifle chilled, straight from the refrigerator. It's a beautiful centerpiece for your Thanksgiving dessert table or a cozy fall gathering like an autumn afternoon tea.

I love to serve this trifle in a glass bowl so the layers shine through and top it with a swirl of whipped cream, a sprinkle of crushed gingersnaps, and toasted pecans for texture. You can even add a light dusting of cinnamon or a drizzle of caramel sauce for extra flair.

Pair it with a cup of Cinnamon Tea or Viennese Coffee for a warm and comforting finish.

Storage

Cover the trifle tightly with plastic wrap and refrigerate for up to 3 days. For the best texture, garnish with whipped cream, gingersnaps, and pecans just before serving.

It's at its peak within 24 to 48 hours, when the flavors have melded but the layers are still beautifully distinct. Freezing isn't recommended, as the cream layers can separate once thawed.

Recipe FAQs

Easy Pumpkin Recipes

Looking for other pumpkin spice recipes? Try these sweet and savory ideas: