This easy Pumpkin Trifle recipe is the ultimate fall dessert. It’s creamy, layered, and the definition of no-fuss. It’s made with fluffy angel food cake, a simple pumpkin pudding filling, homemade whipped cream, and finished with crunchy toppings like toasted walnuts and crumbled Biscoff cookies. Even better? It’s completely no-bake. Just layer, chill, and enjoy.

Ever have extra pumpkin lying around and wonder what you’re going to do with it all? That’s exactly how this pumpkin trifle happened. I had some I didn’t want to go to waste and voila, this pumpkin trifle was born. It’s also perfect when you’re wanting some no bake desserts this holiday season. This turned out way better than I expected. The whipped cream, the soft cake, the lightly spiced pumpkin filling all worked together just perfectly. Looking for more no bake desserts? Try my Biscoff No Bake Cheesecake or my Chex Mix Puppy Chow.

😍 Why You’ll Love This Pumpkin Trifle

No oven required: it’s a true no bake dessert, perfect for when oven space is limited.
Make-ahead magic: assembles in minutes and tastes even better after chilling overnight.
Fluffy and creamy: angel food cake soaks up just enough pumpkin filling without getting soggy.
Customizable: use pumpkin bread, vanilla cake, or whatever use wish.

🎃 Ingredients You’ll Need To Make This Pumpkin Trifle

Heavy cream: whipped with sugar and vanilla to create a rich, pillow topping that holds up great in layered desserts.
Granulated sugar: just a touch added to the cream to sweeten it gently without overpowering the pumpkin.
Vanilla extract: rounds out the whipped cream with warm, fragrant depth.
Vanilla instant pudding: the base of the pumpkin filling; it’s thick, creamy, and easy to prep in minutes with just cold milk.
Milk: whisked with the pudding mix to set up the perfect spoonable texture for layering.

Pure pumpkin purée: not to be confused with pumpkin pie filling, this is the unsweetened kind that brings real pumpkin flavour.
Pumpkin pie spice: just enough to give the filling those cozy fall notes of cinnamon, nutmeg, and clove.
Angel food cake: light and airy, it soaks up the filling without getting soggy.
Toasted walnuts: chopped and sprinkled on top for a crunchy, nutty contrast to the creamy layers.
Graham cracker: crumbled over the final layer.
Biscoff cookies: crushed and scattered on top to bring that sweet, spiced finish that makes every bite delicious.

✔ How To Make This Pumpkin Trifle Recipe

To make this pumpkin trifle recipe, start by preparing the whipped cream. In a large mixing bowl, pour in the heavy cream, granulated sugar, and vanilla extract. Use a hand mixer on medium-high speed to whip the mixture until soft peaks form. This usually takes around 3-4 minutes. Be careful not to over mix. Set the whipped cream aside in the fridge while you prepare the rest.

Next, move on to the pumpkin filling. In another large bowl, whisk together the milk and instant vanilla pudding for 2-3 minutes, until the pudding thickens and sets. Add in the pure pumpkin purée and pumpkin pie spice, and whisk again until fully combined. The texture should be smooth and thick; enough to coat the back of a spoon.

Now it’s time to prep the cake. Roughly chop the angel food cake into 1-inch cubes. You don’t need to be too precise here!

To assemble your pumpkin trifle, start by spreading a spoonful of the pumpkin pudding mixture across the bottom of your trifle dish. Add a layer of angel food cake cubes, followed by a generous layer of whipped cream. Repeat these layers — pumpkin filling, cake, whipped cream — until you’ve used up all the ingredients. Be sure to finish with a layer of whipped cream on top.

Cover the dish with plastic wrap and place it in the fridge for at least 3 hours, or overnight if you can. This gives the flavours time to meld and the cake to soften slightly.

Just before serving, sprinkle with chopped toasted walnuts, crumbled graham cracker, and crushed Biscoff cookies for crunch and texture.

🗒 Variations

Pumpkin bread base: swap the angel food cake for cubes of pumpkin loaf for a richer, spiced flavour.
Extra spice: add a pinch of cinnamon or nutmeg between layers to increase the fall vibes.

🗒 Substitutions

Angel food cake: use vanilla sponge, pound cake, or even leftover pumpkin bread cut into chunks.
Whipped cream: Cool Whip is an easy shortcut, but homemade holds up better over time.
Toasted walnuts: swap with pecans, or leave them out for a nut-free option.

🤔 FAQ’S

🍴 Leftovers? Lucky you.

Cover and store any leftovers in the fridge for up to 3 days.

👩🏻‍🍳 Hungry For More? 

If you enjoyed my Pumpkin Trifle, take a peek at a few of my personal favourite desserts down below you’ll likely love: 

• Chocolate Zucchini Bread
• Blueberry Lemon Muffins
• Morning Glory Muffins
• Raspberry Lemon Loaf
• Pumpkin Banana Bread
• Easy Apple Cake
• Biscoff No Bake Cheesecake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this pumpkin trifle recipe (or any recipe of mine) don’t forget to leave a review.