Pumpkin Pie Trifle

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Pumpkin pie trifle layers homemade pumpkin pudding with fluffy whipped cream for a cool, creamy fall dessert. Real pumpkin purée and pumpkin pie spice give it the familiar flavors of pumpkin pie, without a crust to roll or bake. Serve it in a glass trifle bowl for Thanksgiving or make individual portions in dessert glasses.

Why I Love this Easy Pumpkin Cream Trifle

Who doesn't love a good holiday pie?! There's something so cozy and nostalgic about ending a fantastic meal with a rich, cinnamon-spiced slice of homemade pumpkin pie.

However, by your fourth or fifth slice of the season, you might find yourself wishing for something a little different.

View from above of a glass bowl filled with yellow textured pumpkin pudding. A wooden spoon has scooped up a bit and is held close to the camera.

This is where my pumpkin pie trifle comes in! It's a simple, unique dessert that features all the best flavors of pumpkin pie in a smooth, cool, and sweet little package.

Real pumpkin purée, pumpkin pie spice, heavy whipping cream, and a few pantry staples come together to create this gorgeous, layered dessert.

It's so easy to whip up this show-stopping trifle that you could practically do it in your sleep!

View from above of marbled counter with 2 white bowls filled with Pumpkin Pie Trifle decorated with cinnamon sticks.
There are gold spoons and leftover cinnamon sticks scattered on the surface, alongside a wooden spoon covered in pudding.

Make the pudding the day before your dinner party or holiday gathering, then whip the cream and layer the trifle on the day you plan to serve it.

You can even make this pie-inspired dessert your own by mixing in some custom layers like sponge cake or crushed graham crackers-the sky's the limit!

If you're looking for a pumpkin dessert for Thanksgiving, this creamy trifle is a fun way to serve those familiar fall flavors.

All the ingredients used to make this pumpkin pie trifle have been separated into their own containers and sitting on a white marble counter. There is pumpkin puree, pumpkin pie spice, heavy cream, whole milk, a carton of eggs, sugar, vanilla extract and corn starch.

Ingredient Notes

Pumpkin Purée-Use plain pumpkin purée, not pumpkin pie filling, which already contains sweetener and spices. Measure the amount listed in the recipe card rather than adding a whole can.
Pumpkin Pie Spice-A blend of cinnamon, ginger, nutmeg, allspice, and cloves adds warmth and depth of flavor.
Heavy Whipping Cream-The 4 cups are divided: 2 cups go into the cooked pudding, and the remaining 2 cups are whipped separately for the cream layers. Keep the cream for whipping refrigerated until you need it.
Whole Milk-Acts as the creamy base of your homemade pumpkin pudding.
Eggs-Help to thicken and emulsify the pumpkin pudding mixture.
Sugar-Because what's a dessert without a little sweetness?!
Vanilla Extract-Just a splash will tie together all the other pie-inspired flavors.
Corn Starch-The ultimate pudding thickener.

In a white kitchen, the dirty empty ramekin dishes that contained ingredients are now empty. There is a silver saucepan filled with pudding, spices have been added to the top of it but have not yet been incorporated.

What is a Trifle?

A trifle is a British dessert typically made of layers of sponge cake, fruit, custard, jelly, and whipped cream. Trifles are best served cold and are usually presented in a large cylindrical glass dish called a trifle bowl.

Over the years, different flavors of trifles have become popular. Nowadays, you can find recipes for everything from peanut butter brownie trifles to lemon blueberry trifles to pumpkin pie trifles!

Trifles are a popular party dessert due to their beauty and impressive presentation.

View from above of a glass bowl filled with Pumpkin Pie Trifle sitting on a white marble counter. There are 3 gold spoons and an empty bowl waiting to be filled.

Equipment You'll Need

It is surprisingly simple to make your own pumpkin pie trifle from scratch! You likely already have all the equipment you'll need to get started.

Be sure to grab a large saucepan, a whisk, some measuring cups and spoons, an electric mixer, and a trifle dish.

In a white kitchen, a glass trifle dish holds the easy pumpkin cream trifle. The view is side on so you can see the different layers of pumpkin pudding and fresh whipped cream.

How to Make Rich and Creamy Pumpkin Pie Trifle

In a large saucepan over medium heat, cook half of the heavy whipping cream with the whole milk until slightly bubbly. Remove from the heat.
Add the sugar, vanilla, eggs, and pumpkin purée and whisk to combine.
Place the pot back on the burner before adding the cornstarch and pumpkin pie spice.
Continue to heat this mixture, stirring constantly, until it thickens.
Transfer the cooked pudding to shallow containers and refrigerate promptly until completely cold throughout. Allow several hours for chilling, or make the pudding the day before. Stir the chilled pudding until smooth before layering; warm pudding will soften the whipped cream.
Once the pudding is cold, whip the remaining 2 cups of cold heavy whipping cream to stiff peaks. The cream should hold its shape when you lift the beaters. Use it to assemble the trifle right away.
Assemble your pumpkin pie trifle by alternating layers of pumpkin pudding and whipped cream.
Top the finished trifle with a sprinkle of ground cinnamon, serve, and enjoy!

In a white kitchen a glass bowl filled with pumpkin trifle sits on a counter. A wooden spoon has been used to scoop a big scoop of dessert and bring it close to the camera.

Frequently Asked Questions

Should a trifle be made the night before?

You can make the pumpkin pudding the day before and keep it covered in the refrigerator. For the fluffiest whipped cream, whip the cream and assemble the trifle on the day you plan to serve it. If you assemble it the night before, keep it refrigerated and expect the cream to soften as it sits.

What can I use if I don't have a trifle bowl?

If you don't have a trifle bowl, a large glass mixing bowl is the next best option. In a pinch, any large glass container that allows you to see the individual layers of the trifle will work.

Is there real pumpkin in this pumpkin pie trifle?

Yes! The pudding is made with real pumpkin purée and pumpkin pie spice. Choose plain pumpkin purée rather than sweetened pumpkin pie filling, and use the measured amount in the recipe card.

How to Store and Serve Pumpkin Pie Trifle

Keep pumpkin pie trifle covered in the refrigerator at 40°F (4°C) or colder and use it within 3 days of making the pudding. If you make the pudding ahead, count that time as part of the storage window.

Serve the trifle chilled, using a large spoon to scoop through the pudding and whipped cream layers. For a little crunch, add crushed graham crackers or pieces of baked pie crust to individual servings just before eating.

Keep the trifle refrigerated until serving and return leftovers to the refrigerator promptly. Limit time out of refrigeration to 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Expert Tips and Tricks

Start with cold pudding. Chill it completely before layering so the whipped cream holds its shape.
Use the edge of the bowl as your guide. Spread each layer gently to the glass before adding the next one to show off the alternating colors.
Add crunch at serving time. Graham cracker crumbs or baked pie crust pieces will stay crisper when added just before eating.

In a white kitchen there are 2 white bowls filled with Pumpkin Pie Trifle and decorated with cinnamon sticks. Some gold spoons lay on the counter also.

Hungry for More Thanksgiving Day Ideas?

If you haven't had enough of my alternative Thanksgiving Day desserts then check out my awesome Pumpkin Spice Layer Cake for a real show-stopping centerpiece!

Or maybe you would prefer my Pumpkin and Chocolate Cheesecake Bars - rich, cool and creamy, great if you will be spending Thanksgiving Day in the sun.

Did you arrive here being a trifle fanatic? If so my Peanut Butter Trifle is a must for you, full of peanut butter cake, buttercream, chocolate and other yummy decadence.

Leave a comment below and let me know if you enjoyed making (and eating) this Pumpkin Pie Trifle as much as me! You can also follow me on Facebook, Instagram and Pinterest to keep up to date with all things JavaCupcake!

Pumpkin Pie Trifle

Prep Time: 1 hour 25 minutes

Additional Time: 3 hours

Total Time: 4 hours 25 minutes

Alternating layers of thick pumpkin pudding and fluffy whipped cream - a cool and creamy spin on a classic fall dessert.

5.0 Stars (1 Review)

Ingredients

2 cups whole milk
4 cups heavy whipping cream, divided
1 cup white granulated sugar
2 teaspoon vanilla extract
4 large eggs
1 ¼ cup pumpkin puree
3 teaspoon pumpkin spice
5 tablespoon corn starch

Instructions

Place a large pot on the stove and stir the milk and 2 cups of heavy cream over medium heat until it starts to bubble slightly.
Remove the pot from the burner and whisk in the granulated sugar, vanilla, eggs, and pumpkin puree until the egg yolks are completely broken up.
Place the pot back on the burner and stir in the corn starch and pumpkin spice mix.
Stir the mixture constantly over medium heat until the pudding begins to thicken. This usually takes 5-10 minutes.
Transfer the cooked pudding to shallow containers and refrigerate promptly until completely cold throughout. Allow several hours for chilling, or make the pudding the day before. Stir the chilled pudding until smooth before layering; warm pudding will soften the whipped cream.
Once the pudding is cold, whip the remaining 2 cups of cold heavy whipping cream to stiff peaks. The cream should hold its shape when you lift the beaters. Use it to assemble the trifle right away.
Alternate pouring pudding and whipped cream into a large trifle dish.
Top with a sprinkling of ground cinnamon, serve, and enjoy!

Notes

Make ahead: Prepare the pudding the day before, refrigerate until completely cold, then whip the cream and assemble the trifle on the day you plan to serve it.

Storage: Keep covered and refrigerated at 40°F (4°C) or colder. Use within 3 days of making the pudding, including any time it was stored before assembly.

Serving: Keep refrigerated until serving. Limit time out of refrigeration to 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Ingredients: Use plain pumpkin purée rather than sweetened pumpkin pie filling. The 4 cups of heavy whipping cream are divided: 2 cups for the pudding and 2 cups for whipping.