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–+ servings
Square image of pumpkin trifle with fall leaves in the background and a cup of spiced tea sitting nearby.
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Easy Pumpkin Spice Trifle

This Pumpkin Trifle is a beautiful fall dessert featuring layers of pumpkin bread, pumpkin mascarpone cream, and whipped cream topped with gingersnaps and pecans. It’s easy to make ahead, stunning on the table, and tastes like pumpkin pie in trifle form—rich, creamy, and irresistibly festive.
Prep Time20 minutes
Optional Chilling Time4 hours
Total Time4 hours 20 minutes
Servings: 12 servings
Calories: 356kcal
Author: Stephanie Wilson

Ingredients

Pumpkin Bread Base

Pumpkin Chantilly Cream

  • 8 oz. Mascarpone Cheese softened to room temperature
  • 1/2 cup Canned Pumpkin Purée not pie filling
  • 1/4 cup packed Brown Sugar
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 tsp. Pure Vanilla Extract
  • 1 cup Heavy Cream cold
  • 1/4 cup Powdered Sugar Confectioners’ Sugar

Toppings & Garnish

  • 1 ½ cups Gingersnap Cookies 6 oz. (about 25-30 cookies), coarsely crushed
  • 1 cup Heavy Cream cold (for Plain Chantilly topping)
  • 2 tablespoon Powdered Sugar Confectioners’ Sugar
  • 2 tablespoons chopped toasted pecans

Instructions

Step 1: Prepare the Cake and Cookies

  • Prepare the Bread: Slice the pumpkin bread into 1-inch cubes. Set aside.
  • Prepare the Cookies: Coarsely crush the gingersnap cookies. You want pieces ranging from fine crumbs to small, crunchy chunks for texture. Set aside.

Step 2: Make the Pumpkin Spiced Chantilly Filling

  • Whip Cream Base: 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.
  • Make the Pumpkin Base: 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.
  • Fold to Lighten: 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.

Step 3: Make the Plain Chantilly Topping (Optional, but Recommended)

  • In a bowl, whip the remaining 1 cup of cold Heavy Cream and 2 tablespoons powdered sugar until stiff peaks form. Reserve in the refrigerator.

Step 4: Assemble the Trifle

  • Using a clear glass trifle bowl, assemble in three main layers, repeating the pattern:
  • Layer 1: Pumpkin Bread: 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.
  • Layer 2: Pumpkin Filling: Spoon half of the pumpkin Chantilly filling evenly over the bread layer, smoothing it out with an offset spatula.
  • Layer 3: Gingersnap Contrast: Sprinkle half of the crushed gingersnap cookies evenly over the pumpkin filling.
  • Repeat Layers: Repeat the sequence: Remaining pumpkin bread, remaining pumpkin Chantilly cream, and remaining gingersnap cookies.

Step 5: Chill and Garnish

  • 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.

Notes

  1. Pumpkin Bread: Use homemade or store-bought pumpkin bread. I like to make mine using this recipe—it’s moist, spiced, and perfect for layering.
  2. Mascarpone Cheese: Let it come to room temperature before mixing for a smooth, creamy filling.
  3. Pumpkin Purée: Be sure to use pure pumpkin, not pumpkin pie filling.
  4. Make Ahead: Assemble up to a day ahead and refrigerate. Garnish with whipped cream, gingersnaps, and pecans just before serving.
  5. Variations: Swap pumpkin bread for spice cake or gingerbread, or add a touch of bourbon for a festive twist.

Nutrition

Calories: 356kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 140mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1928IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg