Pumpkin Trifle
Dive into the irresistible flavors of autumn with this creamy and indulgent Pumpkin Trifle! This no-bake dessert layers the warm, spiced goodness of pumpkin puree mixed with cinnamon, nutmeg, and ginger, fluffy vanilla pudding, and crunchy crushed gingersnap cookies. Topped with a cloud of whipped topping and optional pecans for a nutty crunch, this stunning trifle is a show-stopper for any festive occasion. Ready in just 25 minutes, it's a fuss-free yet elegant dessert that’s perfect for Thanksgiving, fall gatherings, or anytime you're craving the sweet taste of pumpkin spice. Serve it chilled to let the flavors meld for an unforgettable seasonal treat!
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Recipe Information
Ingredients
- 425 grams Pumpkin puree (unsweetened)
- 100 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 102 grams Vanilla instant pudding mix
- 475 ml Milk
- 480 ml Whipped topping (such as Cool Whip), thawed
- 150 grams Gingersnap cookies, crushed
- 50 grams Pecans, chopped (optional)
Instructions
In a medium bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and ground ginger until smooth. Set aside.
In another bowl, prepare the vanilla pudding mix according to the package instructions by combining it with the milk. Whisk until it thickens, about 2-3 minutes.
Fold half of the whipped topping (240 ml) into the prepared vanilla pudding to create a light and fluffy pudding mixture.
To assemble the trifle, use a large glass trifle dish or individual serving glasses. Begin by adding a layer of crushed gingersnap cookies at the bottom.
Add a layer of the spiced pumpkin mixture on top of the cookies, spreading it evenly.
Next, add a layer of the whipped pudding mixture, spreading evenly.
Repeat the layers—gingersnap cookies, spiced pumpkin, whipped pudding—until you reach the top of the dish, ending with a layer of whipped topping.
Sprinkle the top layer with extra crushed gingersnap cookies and chopped pecans for garnish (if using).
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving to allow the layers to set.
Serve chilled and enjoy this deliciously spiced and creamy dessert!
Nutrition Facts
Calories |
3441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 263.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 906 mg | 70% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3156 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
