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A side shot of a large bowl of pumpkin trifle on the counter.

Pumpkin Trifle

Chelsea Plummer | Mae's Menu
This easy Pumpkin Trifle layers fluffy angel food cake, creamy pumpkin pudding, and clouds of homemade whipped cream into one irresistible fall dessert. Light, luscious, and full of pumpkin spice flavor, it’s a show-stopping treat for any Thanksgiving or fall gathering.
Print Recipe
Prep Time 10 minutes
Assemble Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 199 kcal

Ingredients
  

  • 2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 14-oz angel food cake cut into 1-inch cubes
  • 1 batch homemade pumpkin pudding
  • ⅔ cup white chocolate chips

Instructions
 

  • Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl or the bowl of a stand mixer. Whip on high speed for 2–3 minutes, or until stiff peaks form.
  • Add one-third of the angel food cake cubes to the bottom of a trifle bowl. Top with half of the pumpkin pudding and spread it out evenly.
  • Sprinkle half of the white chocolate chips over the pudding layer, then top with half of the whipped cream.
  • Layer another one-third of the angel food cake cubes on top, followed by the remaining pumpkin pudding, spreading it evenly.
  • Finish with the remaining whipped cream, spreading it to about 1 inch from the sides of the bowl. Sprinkle with the remaining angel food cake cubes and white chocolate chips.
  • Cover and chill for 2–3 hours to allow the flavors to meld. Serve cold and enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. They do not freeze well. 
  • Use cold ingredients. Cold heavy whipping cream whips faster and holds its shape better. If you have time, chill your mixing bowl and beaters for 10–15 minutes before starting.
  • Whip to stiff peaks. Stop mixing once firm peaks form—this gives your cream layer structure so it stays fluffy instead of deflating into the pudding. Once you hit stiff peaks, stop beating—going too far can turn your fluffy cream into butter!
  • Chill before serving. Let your trifle rest in the fridge for at least 2–3 hours so the flavors can meld and the layers set beautifully.
  • Make it ahead. This dessert is a dream for busy hosts—it tastes even better after sitting overnight, making it perfect for Thanksgiving dinner prep.
  • Keep your layers clean. Use a large spoon or offset spatula to spread each layer evenly so your pumpkin trifle looks as good as it tastes.

Nutrition

Calories: 199kcalCarbohydrates: 9gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 47mgSodium: 20mgPotassium: 67mgFiber: 0.02gSugar: 9gVitamin A: 586IUVitamin C: 0.3mgCalcium: 46mgIron: 0.1mg
Keyword fall trifle recipes, pumpkin trifle, pumpkin trifle recipe, thanksgiving trifle
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