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Honest to goodness how do you not want to just dive in head first to this dessert?  I made it up on the fly and it was pretty easy.  I like to make trifles if I have a crowd to feed which in this case was a group of about 15 people, but it would have fed 20.  My original mission was to make a gingerbread pumpkin cream trifle but Trader Joe’s didn’t have their gingerbread mix in yet so I grabbed the pumpkin bread mix instead.

Mix the pumpkin, spices, a bit of sugar and cream cheese and whipping cream until it’s fluffy and amazing.

I made two boxes of the pumpkin bread and baked it in a large 9 x 13 Pyrex dish.

The first layer should be cake, but wait for the cake to cool.

and then the cream

This is real whipped cream.  Don’t use Cool Whip, that’s illegal.

Do as many layers as you can.  I like thick layers!

I whipped some more cream that’s flavored with vanilla and pumpkin pie spice, just for the top.  If you put it in a Ziplock bag and cut the corner off, it makes an easy piping bag.

The final toppings are the carmel sauce and my homemade granola.

Pumpkin Cream Trifle
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 2 boxes Trader Joe's Pumpkin Bread Mix, prepared and cooled
  • 1 jar salted carmel sauce (Trader Joes)
  • Pumpkin Cream
  • ½ pint whipping cream
  • 1 cup pumpkin
  • ¼ cup sugar
  • 2 tsp. pumpkin pie spice
  • 1 8oz bar cream cheese, room temp
  • Pumpkin Spice Whipped Cream
  • ½ pint whipping cream
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  1. Whip the pumpkin cream ingredients together until smooth and fluffy. Set aside
  2. Whip the pumpkin spice whipped cream and set aside
  3. whip the whipping cream set aside
  4. Start layering in the following order:
  5. crumbled chunks of cake
  6. pumpkin cream
  7. whipped cream
  8. and then do 1-2 more layers
  9. top with the pumpkin spice whipped cream, granola and carmel sauce


Pumpkin Cream Trifle

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