Pumpkin Trifle
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!
Servings 10
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
I like to use a loaf of my homemade pumpkin bread for this trifle, but feel free to use a loaf of your favorite pumpkin bread, whether you make it yourself or purchase it from a local bakery or grocery.