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Pumpkin pie trifle

Pumpkin pie trifle for Thanksgiving dessert |

This pumpkin pie trifle is a simple, yet elegant dessert that your company is sure to enjoy on Thanksgiving Day. Chunks of light and airy spongecake soaks up a flavorful pumpkin pudding, and a fluffy, made-from-scratch whipped cream adds the finishing touch to this festive trifle.

This truly is the perfect Thanksgiving dessert for when you’re looking for something other than pie, but want a treat that still holds all the flavors of the season. Trifle is such a pretty dessert to look at and a lot easier than baking a pie. Layer together this trifle loaded with pumpkin pie flavors for a dessert your guests will remember.

Pumpkin Pie Trifle

Yield 8


  • 6 eggs, separated
  • 3/4 cup + 2 tbsp all-purpose flour
  • 1 cup + 1/4 cup granulated sugar, divided
  • 1 package (5.1 oz) instant vanilla pudding
  • 3 cups milk
  • 1/2 cup puréed pumpkin
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 2 tsp cinnamon, divided
  • 1/4 tsp allspice
  • 2 cups heavy whipping cream


  1. Preheat oven to 350 degrees F.
  2. Fit parchment paper into two 9-inch cake pans.
  3. Add egg whites and 1/2 cup sugar to a mixing bowl and beat until stiff.
  4. Add egg yolks and 1/2 cup sugar to a separate bowl and stir in 1/3 cup flour and 1 tsp cinnamon.
  5. Fold the egg yolk mixture into the egg whites a little at a time using a spatula.
  6. Divide the cake batter among the two pans and bake for 30 minutes.
  7. Once the spongecake is cool to touch, remove from cake pans and break apart into pieces.
  8. Add the instant pudding, milk, pumpkin purée, 1 tsp cinnamon, nutmeg, ginger and allspice and whisk for 2 minutes. Let stand until firm, about 5 minutes.
  9. Add the whipping cream and 1/4 cup sugar to a mixing bowl and beat on high speed until peaks form.
  10. Layer the cake, pumpkin pudding, and whipped cream in that order in a trifle bowl, and repeat.

Pumpkin pie trifle

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