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Layered Pumpkin Trifle

Layered pumpkin trifle combines pound cake, spiced pumpkin filling, and homemade whipped cream in a 4-quart trifle dish. Chill it until the layers are set, then finish with crunchy gingersnap crumbs just before serving.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the cake layer
  • 1 pound cake 16-ounce, prepared, cut into 1-inch cubes
For the pumpkin filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup whole milk cold
For the whipped cream
  • 2 cups heavy cream cold
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
For the topping
  • 1 cup gingersnap cookie crumbs

Equipment

  • 1 4-quart trifle dish

Method
 

Prepare the cake and filling
  1. Cut the pound cake into 1-inch cubes.
  2. Beat the cream cheese in a large bowl until smooth.
  3. Beat in the pumpkin puree, granulated sugar, and pumpkin pie spice until combined.
  4. In a separate bowl, whisk the pudding mix and cold milk for 2 minutes, until thick.
  5. Fold the pudding mixture into the pumpkin mixture until no streaks remain.
Whip the cream
  1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
Assemble the trifle
  1. In a 4-quart trifle dish, layer half the cake cubes, half the pumpkin filling, and half the whipped cream; repeat with the remaining cake, filling, and whipped cream.
  2. Cover and refrigerate for at least 2 hours and up to 24 hours.
  3. Sprinkle the gingersnap crumbs evenly over the top just before serving.

Notes

For best results, chill the bowl before whipping the cream. Refrigerate covered for up to 3 days; freezing is not recommended because the whipped cream and pudding layers can change texture. For a gluten-free version, use gluten-free pound cake and gingersnaps.