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–+ servings
A glass trifle dish filled with a Pumpkin Trifle—layers of whipped cream, orange pudding or puree, cake pieces, and chopped nuts—sits on a light countertop with an orange cloth nearby. Perfect for fans of no bake desserts.
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5 from 3 votes

Pumpkin Trifle

Pumpkin Trifle is 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.
Prep Time20 minutes
Refrigerate2 hours
Total Time2 hours 20 minutes
Course: Cake, Dessert, no bake dessert
Cuisine: American
Keyword: No Bake Desserts, Pumpkin Trifle, Pumpkin Trifle Recipe
Servings: 8 servings

Equipment

  • 1 trifle dish
  • 1 hand mixer

Ingredients

Whipping Cream

  • 2 cups heavy cream 33%
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract

Pumpkin Filling

  • 2 packs instant vanilla pudding 102g per pack
  • 3 cups milk
  • 1 cup pure pumpkin purée
  • 1/4 tsp pumpkin pie spice

Cake

  • 2 270 gram angel food cake roughly chopped
  • 1/4 cup toasted walnuts chopped, to garnish
  • 1 graham cracker sheet crumbled, to garnish
  • 3 biscoff cookies crumbled, to garnish

Instructions

  • Prepare the whipped cream: to a large bowl, add the heavy cream, sugar and vanilla and using a hand mixer, beat on medium/high until peaks begin to form - around 3-4 minutes. Don't over mix. Set aside until ready to use.
  • Prepare the pumpkin filling: in a separate large bowl, beat the milk and instant pudding mix for 2 to 3 minutes until the pudding is thickened and set.
    Add the pumpkin purée and pumpkin pie spice; mix until fully incorporated.
    The final consistency should be thick enough to generously coat the back of a spoon.
  • Prepare the cake: roughly chop the angel food cake into 1 inch pieces. Set aside until ready to use.
  • Assemble: to your trifle dish, spread a spoonful of the pumpkin pudding mixture - enough so that it covers the base of the dish.
    Add a layer of angel food cake cubes (don't pack the cake) and whipped cream in thirds. Repeat these layers—pudding, cake, and then whipped cream, ensuring the final layer is whipped cream.
    Sammy's tip: Don't worry about perfect layers; simply dollop the pudding and whipped cream and gently spread as you go.
  • Rest: cover and refrigerate for at least 2 hours, or overnight.
  • Serve: just before serving, sprinkle the top with the toasted walnuts, graham crackers and biscoff cookies.

Video

Nutrition

Calories: 330kcal | Carbohydrates: 16g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 102mg | Potassium: 287mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5790IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg
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