Best 4 Pumpkin Cream Trifle Recipes
Pumpkin cream trifle is a delicious and festive dessert that is perfect for any occasion. With its layers of creamy pumpkin filling, fluffy whipped cream, and crunchy graham cracker crumbs, this trifle is sure to be a hit with everyone who tries it. The best part about pumpkin cream trifle is that it is very easy to make, and it can be tailored to your own personal taste. Whether you like your trifle with a thick layer of pumpkin filling or a light and fluffy layer of whipped cream, you can adjust the recipe to suit your preferences.
Here are our top 4 tried and tested recipes!
PUMPKIN CREAM TRIFLE
"This showstopper dessert relies on convenience foods for speed, but the taste says: 'I slaved'," says Gayle Holdman of Highland, Utah. "It's perfect for entertaining because it's quick, make-ahead, so delicious and feeds a crowd. I'm always being asked for the recipe." GAYLE'S TIP: Try changing the cake, pudding or topping flavors for endless variations. Examples? Chocolate cake with white chocolate pudding and crushed peppermint candy. Or white cake with lemon pudding and blueberries. Or chocolate cake with butterscotch pudding and toasted coconut and pecans...see what I mean?
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15-20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. , Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 333 calories, Fat 19g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 406mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD & PUMPKIN CREAM TRIFLE
We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CREAM TRIFLE
Categories Cake Dessert Bake Thanksgiving Apple
Number Of Ingredients 15
Steps:
- * combine all 8 cake ingredients in a large mixing bowl *transfer to a greased 13x9 pyrex *bake for 45-50 minutes *while cake is cooling, whisk milk and pudding for two minutes and let stand until soft set (about 2 minutes) *fold in Cool Whip *Cut cake into 1 inch cubes *layer 1/3 of cake cubes in bottom of 3 qt glass trifle dish, then 1/3 pudding, then 1/3 pecans and toffee *Repeat layers twice *Refrigerate
EASY PUMPKIN CREAM TRIFLE
I won 3rd place in a cook-off with this very easy holiday recipe.
Provided by Stacey Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
- Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
- Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
- Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g
Tips:
- Use fresh pumpkin for the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using.
- Don't overcook the pumpkin. You want it to be soft, but not mushy.
- Let the pumpkin cool completely before using it in the trifle. This will help to prevent the trifle from becoming watery.
- Use a good quality cream cheese. This will make the trifle richer and more flavorful.
- Beat the cream cheese until it is smooth and creamy. This will help to prevent lumps in the trifle.
- Use a light hand when folding the whipped cream into the cream cheese mixture. You don't want to overmix it, or the trifle will lose its воздушный texture.
- Chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
Conclusion:
Pumpkin cream trifle is a delicious and festive dessert that is perfect for fall gatherings. It is easy to make and can be tailored to your own personal taste. Whether you like it classic or with a twist, this trifle is sure to please everyone at your table.
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