Pumpkin Trifle Recipe
Pumpkin Trifle Recipe photo by Taste of Home

Pumpkin Trifle Recipe

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4.5 16 24
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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!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-15 servings


  • 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
  • 2-1/2 cups cold milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 packages (3.4 ounces each) instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 cups heavy whipping cream
  • Maraschino cherries, optional

Nutritional Facts

1 cup: 186 calories, 14g fat (8g saturated fat), 49mg cholesterol, 163mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein


  1. Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.
  2. In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
  3. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.
Originally published as Pumpkin Trifle in Country Woman September/October 1993, p29

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Reviewed Mar. 5, 2014

"I love to make triffles, serve triffles and eat triffles! This one is delicious and it's nice that you can use gingerbread or spice cake. Such a treat for fall and those holidays. I had an empty bowl return when I took this to a gathering."

Reviewed Nov. 3, 2013

"YUMMY! This was very well received at a Progressive Dinner Party. I used a gingerbread cake which being deep golden brown in color some folks thought it was a chocolate dirt cake but quickly learned otherwise! I gave it a little extra zip by making cinnamon-flavored sweetened whipped cream."

Reviewed Nov. 1, 2012

"easy to put together make the cake the day b4"

Reviewed Jun. 2, 2012


Reviewed May. 20, 2012

"This is a very good recipe just the way it is!"

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