Read reviews (14)
Rate recipe
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too—it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles—it lasts through two meals at least!
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 186 calories, 14 g fat (8 g saturated fat), 49 mg cholesterol, 163 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Trifle in Country Woman September/October 1993, p29
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 26, 2010 by vonith1
This was very yummy and my family loved it!
Reviewed on Nov. 23, 2010 by kathemc
I made this with non-fat milk, sugar free pudding and fat free cool whip. NO-ONE knew the difference. This trifle is delish.
Reviewed on Jun. 06, 2010 by craigsuem
I've been making this trifle for years, ever since it first showed up in Taste of Home in the early 90's. It is an impressive dessert for guests, potlucks, or holidays, and is a family favorite! Absolutely delicious!
Reviewed on Jun. 01, 2010 by schtazey
SO good!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013