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Easy Creamy Pumpkin Spice Trifle Recipe Perfect for Fall Desserts

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A quick and easy fall dessert featuring creamy pumpkin spice layers, fluffy whipped cream, and moist pound cake, perfect for cozy gatherings and holiday entertaining.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 1 cup heavy whipping cream, cold (for pumpkin cream layer)
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice (blend of cinnamon, nutmeg, cloves, and ginger)
  • Pinch of salt
  • 1 pound cake, store-bought or homemade, cut into 1-inch cubes
  • 1 cup heavy whipping cream, cold (for whipped cream topping)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional: chopped pecans or toasted walnuts for crunch

Instructions

  1. Prepare the Pumpkin Cream Layer: In a large bowl, beat the softened cream cheese until smooth using an electric mixer (about 2-3 minutes). Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until well combined and creamy.
  2. Whip the Cream: In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form (about 3-5 minutes on medium-high speed). Be careful not to overwhip.
  3. Fold the Whipped Cream: Gently fold the whipped cream into the pumpkin mixture using a spatula to keep the mixture light and fluffy.
  4. Cut the Pound Cake: Using a sharp knife, cut the pound cake into 1-inch cubes, aiming for uniform pieces.
  5. Assemble the Trifle: In a trifle bowl, layer one-third of the pound cake cubes evenly on the bottom. Spoon about one-third of the pumpkin cream mixture over the cake layer and spread gently. Repeat two more times, finishing with a pumpkin cream layer on top.
  6. Make the Whipped Cream Topping: In a medium bowl, whip the remaining 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the top of the trifle.
  7. Add Crunch (Optional): Sprinkle chopped pecans or toasted walnuts over the whipped cream topping.
  8. Chill Before Serving: Cover and refrigerate the trifle for at least 4 hours, preferably overnight, to let flavors meld and cake soak up the pumpkin cream.

Notes

Use cold heavy cream straight from the fridge for best whipping results. Soften cream cheese fully before mixing to avoid lumps. Fold whipped cream gently into pumpkin mixture to keep it light and fluffy. Chill trifle at least 4 hours or overnight for best flavor and texture. Optional: brush cake cubes with milk or spiced coffee for extra moisture and flavor. Substitute coconut cream and vegan cream cheese for dairy-free version. Pound cake can be swapped with gluten-free cake or ladyfingers for gluten-free option.

Nutrition

Keywords: pumpkin spice trifle, fall dessert, creamy pumpkin dessert, easy pumpkin recipe, holiday dessert, pumpkin trifle, whipped cream dessert

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