Description
A delightful no-bake pumpkin trifle recipe that’s perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 box (15.25 ounces, 432 grams) spice cake mix, or substitute with vanilla cake mix, sponge cake, or pound cake
- 2 packages (16 ounces, 454 grams) cream cheese, softened
- 1 cup (8 ounces, 200 grams) brown sugar, packed, or substitute with white granulated sugar
- 1 can (15 ounces, 425 grams) pure pumpkin puree
- 21/2 teaspoons (10 milliliters) pure vanilla extract
- 31/2 teaspoons (15 milliliters) pumpkin pie spice, or substitute with 1.51/2 teaspoons ground cinnamon, 11/2 teaspoon ground ginger, 0.251/2 teaspoon ground nutmeg, and 0.251/2 teaspoon ground cloves
- 1/81/2 teaspoon (0.5 grams) salt
- 16 ounces (473 milliliters) heavy whipping cream
- 1/3 cup (40 grams) powdered sugar
- 4–5 crushed gingersnap cookies, or 0.33 cup (50 grams) toffee bits
Instructions
- Make Pumpkin Filling: Start by mixing together the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. You will notice a warm, inviting aroma wafting through your kitchen as you mix. This blend creates a comforting filling for your trifle. Be careful with the sugar, as too much can overpower the pumpkin flavor.
- Whip Heavy Cream: Next, whip the cold heavy cream until it forms soft peaks. You want it to look fluffy and light, not grainy or too stiff. This step adds that irresistibly creamy layer to your trifle. Keep an eye on it to avoid overwhipped cream that can resemble butter instead of a dessert.
- Layer Cake Cubes: Grab your cooled spice cake and cut it into cubes before layering them in the trifle dish. Create a nice even layer for visual appeal. The cubes should be completely cooled to prevent sogginess.
- Add Pumpkin Layer: Spread a layer of your pumpkin filling over the cake cubes. The bright orange color will contrast beautifully with the white cream layers, making the pumpkin the star of your trifle. Be cautious not to add too much filling to maintain the balance of flavors.
- Top with Whipped Cream: Dollop or spread your whipped cream on top of the pumpkin layer. The light texture should highlight the denser cake and pumpkin layers below. If you overwhip the cream, it will not spread nicely. Stop whipping as soon as you achieve soft peaks.
- Repeat Layers: Continue layering the cake, pumpkin filling, and whipped cream until you reach the top of your dish. Ensure each layer is evenly spread for the best texture throughout.
- Chill and Set: Let your trifle chill in the refrigerator for several hours or ideally overnight. This resting time allows the flavors to meld together, creating a richer taste. Cutting into it too early can result in a messy presentation.
Notes
- Storage Tips: Cover with plastic wrap and refrigerate. Leftovers can be stored in an airtight container for 3-4 days.
- Expert Tips: Soften cream cheese 30-60 minutes before mixing to avoid lumps. Keep heavy cream cold before whipping for better results. If your cream filling is thicker than desired, mix in a tablespoon of cream to lighten it. If your cake layers become soggy, ensure the cake cubes are completely cooled before layering. Avoid overwhipping the cream; stop when you see soft peaks.
- Reheating Instructions: This recipe does not require reheating. Serve chilled directly from the refrigerator.
- Serving Suggestions: Serve with a drizzle of caramel sauce or pair with a cup of spiced chai tea. Garnish with fresh whipped cream and nuts for added flair.
- Recipe Variations: Try using chocolate cake instead of spice cake for a different flavor profile. You can also layer the trifle with caramel sauce or chocolate ganache to add richness. Incorporate fresh fruit layers for a fresh twist.
- Ingredient Notes: When selecting your ingredients, opt for high-quality pumpkin puree for the best flavor. If you do not have pumpkin pie spice, create your own blend as described above using individual spices.
Nutrition
- Serving Size: 1 serving
- Calories: 413
- Sugar: 43g
- Sodium: 337mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg