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Richly spiced pumpkin bread is layered with a pumpkin cream cheese mixture and whipped topping in this easy and delicious pumpkin trifle. Garnish with chopped pecans and a drizzle of caramel sauce for a beautiful Thanksgiving dessert!
Thanksgiving is just a couple of weeks away, which means we have plenty of time to squeeze in one last pumpkin recipe before we start thinking ahead to cranberry recipes and peppermint recipes, right?
Anyone who has ever hosted Thanksgiving can tell you that deciding what to make for dessert is a big deal.In my family, we have to have pumpkin cheesecake and my Nana’s pumpkin roll. I have friends who absolutely must have a slice of classic pecan pie, sweet potato pie, or homemade cherry pie.
But this year I think we should all consider branching out and including this gorgeous pumpkin trifle on our dessert tables. It’s easy to make, is make-ahead friendly, and is absolutely delicious.
Beautiful pumpkin bread trifle
If you’ve been following My Baking Addiction for a while, you know that my pumpkin bread is one of my favorite fall recipes. Since the recipe makes two loaves, I like to eat one and freeze the second for later.
Having a loaf of pumpkin bread in the freezer is really handy when you want to make a pumpkin trifle for Thanksgiving. Or when you decide on a whim that you want to make one on any random Wednesday.
For this pumpkin trifle, I layer cubes of pumpkin bread with a fluffy pumpkin-and-cream-cheese mixture. Add in a layer of whipped topping and top it all off with chopped pecans and salted caramel sauce and you’ve got one fantastic no-bake dessert.
This trifle reminds me of my no-bake pumpkin cheesecake, but with big chunks of pumpkin bread replacing the Biscoff cookie crust.
How to make my pumpkin trifle
This pumpkin trifle recipe comes together quickly so you can get your dessert made and out of the way, giving you plenty of time to focus on your roasted turkey and garlic mashed potatoes.
What you’ll need
The ingredients for this recipe are pretty straightforward, especially if you’ve made any of my no-bake desserts before. You’ll need:
- 1 loaf pumpkin bread
- 2 (8-ounce) blocks room-temperature cream cheese
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can pure pumpkin puree
- 2 teaspoons vanilla extract
- 2 (8-ounce) containers of thawed Cool Whip or Truwhip
- ½ cup chopped pecans (optional)
- ¼ cup salted caramel sauce (optional)
As I mentioned above, I love using my homemade pumpkin bread for this. Since the recipe makes two loaves, you can use one to make this trifle and enjoy the other for breakfast or afternoon snacks.
But feel free to use your own favorite pumpkin bread. Need this recipe to be gluten free? Use a gluten-free pumpkin bread. Don’t wanna bake your own? Pick up a loaf from your local bakery!
Make sure your cream cheese is at room temperature before you start making your trifle. If you forget to set it out ahead of time, check out my post on how to soften cream cheese for some time-saving tips.
Don’t skip the pumpkin pie spice in the pumpkin layer. The cinnamon, ginger, and nutmeg really complement the flavors in the pumpkin bread and the pumpkin puree.
Make sure you buy pure pumpkin puree, NOT pumpkin pie filling for this recipe! Pumpkin pie filling has extra ingredients we don’t want it our cream cheese layer.
You will also need a serving dish of some kind. A trifle dish is the classic option, but you can also use a large serving bowl with straight sides. You just want to be able to layer the trifle and show off those beautiful layers before serving it!
Making this trifle
Start by cutting the entire loaf of pumpkin bread into 1-inch cubes. Set these aside.
To make the pumpkin layer, use an electric mixer to beat the cream cheese, powdered sugar, and pumpkin pie spice together for about 3 minutes. Add in the pumpkin puree and vanilla and mix another 1-2 minutes.
Switch to a rubber spatula and fold in 1 container of the whipped topping. You want to mix until no streaks remain.
Now it’s time to layer! Place half of the cubed pumpkin bread into the bottom of your trifle bowl or serving bowl. Top with half of the pumpkin mixture – make sure to spread the top smooth with an offset spatula.
Now top with half of the remaining container of whipped topping. Repeat the layers, ending with a final layer of whipped topping.
Cover the pumpkin trifle and refrigerate it for at least 3-4 hours.
When you’re ready to serve it, garnish with chopped pecans and a drizzle of salted caramel sauce. You could even sprinkle on some gingersnap cookie crumbs or toffee bits if you like!
Make-ahead tips
Since this pumpkin trifle needs to rest in the refrigerator for at least 3-4 hours before serving, feel free to assemble it up to a day ahead of time. Cover it tightly with plastic wrap and keep it refrigerated until you’re ready to serve it.
Make sure you don’t add your garnishes, such as chopped nuts or caramel sauce, until just before you plan to serve it.
Unfortunately, this is not a recipe that will freeze well due to the cream cheese in the pumpkin layer. Leftovers, however, will keep in the refrigerator for 2-3 days.
Frequently asked questions
Cool Whip (or your preferred whipped topping) is key to getting the light and fluffy texture in the pumpkin layer.
Even though regular sweetened whipped cream would work, it won’t hold up well in the refrigerator over time. If you don’t like using whipped topping, I recommend using stabilized whipped cream instead.
If you have homemade pumpkin puree that you want to use, you will need to use 2 cups in place of the 15-ounce can.
Remember that canned pumpkin puree is typically a mix of squash, so it is has a more vibrant orange color than homemade puree. Your pumpkin trifle will still be delicious with homemade puree, but the pumpkin layer might not be the same color as what you see in my photos.
Pumpkin Trifle
Ingredients
- 1 loaf pumpkin bread
- 16 ounces cream cheese room temperature (2 8-ounce packages)
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 can pure pumpkin puree 15 ounces
- 2 teaspoons pure vanilla extract
- 2 containers Cool Whip or Truwhip 8 ounces each, thawed according to package directions
- ½ cup chopped pecans optional
- ¼ cup salted caramel sauce optional
Instructions
- Cut pumpkin bread into 1-inch cubes and set aside.
- In a large bowl with an electric mixer, beat cream cheese, powdered sugar and pumpkin pie spice on medium speed for about 3 minutes.
- Add in pumpkin puree and vanilla and mix for an additional 1-2 minutes, making sure to scrape down the sides of the bowl as needed.
- Using a rubber spatula, fold in one container of whipped topping until no streaks remain.
- In a trifle bowl or large glass bowl, place half of the cubed pumpkin bread into the bottom of the serving dish. Layer half of the pumpkin mixture directly onto the pumpkin bread, smoothing with an offset spatula. Next, add half of the remaining container of whipped topping, spreading smooth with an offset spatula. Repeat layers, ending with a final layer of whipped topping. Cover and refrigerate 3-4 hours. Just before serving, top with pecans and drizzle with caramel sauce as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love trifles! So easy to to put together and always a hit. This one will be on our dessert table all season long!
Thanks so much for stopping by, Wilhelmina! I appreciate you taking the time to comment. Happy Baking!
-Jamie
This is such a fun and easy fall dessert! Love the addition of gingersnap cookies!
Thanks so much for stopping by, Christine! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Where did you find your marshmallows?
Hi Sherry! I used Campfire’s seasonal marshmallows – you can actually see where to get them on their store locator page on their website: https://www.campfiremarshmallows.com/contact-us/store-locator/. Hope this helps! Happy baking.
-Jamie
If I want to make this in a trifle dish (instead of mini trifles) would I need to adjust the recipe at all?I would love to take to thanksgiving, and transporting one dish is much easier than transporting a bunch of them!
Sorry if this posted multiple times, my computer wasn’t showing my question was uploaded, so I had to try a few times. Thanks!
Hi Madison – You shouldn’t need to adjust the recipe if you want to make it a trifle dish. You can always use an extra slice of pumpkin bread, or use less of the pudding mixture if needed, depending on the size of your trifle dish. Hope this helps! Happy baking.
-Jamie
Sorry if I am posting this twice. . I couldn’t tell if my question went through the first time.
My family would love this for thanksgiving! If I would make this is a just a regular trifle dish (instead of making mini trifles) would I need to adjust the recipe at all?
Madison-
Hello! It really depends on the size of your trifle dish. I think I’d be safe and double the recipe for a large trifle bowl. I mean, no one is going to complain about leftovers because honestly, it’s better the next couple of days after the flavors combine! I hope you love this dessert!
-Jamie
I was wondering if there is a modification that could be made to use whipped cream, as I do not like to use whipped topping. I realize the stability of the whipped cream might be different and some modification of other ingredients could be necessary.
Diane-
I definitely think you could use freshly whipped cream! If you give it a shot, let me know. Thanks so much for stopping by!
-Jamie
Hahaha, you’re a trooper with the Halloween stuff ;) Love these adorable trifle desserts!
And you need to keep me posted on whether or not you’ll be coming near my area of town!
I know, Liz! I never head out your way, but one day I totally need to! Thanks so much for stopping by!
-Jamie
I love making trifle at home! These pumpkin trifles look so delicious and are simply perfect for the season!
Thanks so much, Natalie! I appreciate you stopping by!
-Jamie