Pumpkin Trifle Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/trifles/pumpkin-trifles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 19:42:03 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pumpkin Trifle Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/trifles/pumpkin-trifles/ 32 32 Pumpkin Mousse Trifle https://www.tasteofhome.com/recipes/pumpkin-mousse-trifle/ Fri, 17 Jan 2025 19:42:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101242

Ingredients

  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • SUGARED PECANS:
  • 1 large egg white
  • 2 cups coarsely chopped pecans
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • PUMPKIN MOUSSE:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 can (15 ounces) pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended.
  2. Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
  3. Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely.
  4. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.
  5. In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

Nutrition Facts

1 cup: 592 calories, 35g fat (14g saturated fat), 66mg cholesterol, 290mg sodium, 63g carbohydrate (47g sugars, 4g fiber), 7g protein.

]]> Pumpkin Tiramisu https://www.tasteofhome.com/recipes/pumpkin-tiramisu/ Fri, 17 Jan 2025 19:30:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100594

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (15 ounces) pumpkin
  • 1/2 cup packed brown sugar
  • 4 teaspoons pumpkin pie spice, divided
  • 2 teaspoons vanilla extract, divided
  • 1 cup strong brewed coffee, room temperature
  • 2 packages (3 ounces each) ladyfingers, split
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • Additional pumpkin pie spice
Text Ingredients

Directions

  1. In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream.
  2. In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, angling some up the sides of the dish if desired. Top with a fourth of the pumpkin mixture and whipped topping. Repeat layers 3 times. Sprinkle with additional pie spice.
  3. Cover and refrigerate until chilled, about 4 hours.

Nutrition Facts

3/4 cup: 299 calories, 21g fat (14g saturated fat), 78mg cholesterol, 179mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 4g protein.

]]> Pumpkin-Butterscotch Gingerbread Trifle https://www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Text Ingredients

Directions

  1. Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
  2. Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.
  3. In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts

3/4 cup: 220 calories, 6g fat (3g saturated fat), 13mg cholesterol, 325mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

]]> Pumpkin Toffee Trifle https://www.tasteofhome.com/recipes/pumpkin-toffee-trifle/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-toffee-trifle/

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 can (15 ounces) pumpkin
  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
  • 1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
  • 1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
  • 1 cup milk chocolate English toffee bits, divided
Text Ingredients

Directions

  1. Beat cream cheese and sugar until blended. Beat in pumpkin and spices; set aside. In another bowl, stir vanilla into whipped topping.
  2. In a 4-qt. glass bowl, layer half each of the shortbread cookie pieces, pumpkin mixture and crushed ginger cookies. Drizzle with 1/4 cup caramel topping; top with half the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.

Nutrition Facts

1 cup: 553 calories, 32g fat (17g saturated fat), 49mg cholesterol, 353mg sodium, 63g carbohydrate (35g sugars, 2g fiber), 4g protein.

]]> Pumpkin Trifle https://www.tasteofhome.com/recipes/pumpkin-trifle/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/pumpkin-trifle/

Ingredients

  • 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
Text Ingredients

Directions

  1. Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first 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 the pumpkin mixture 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 the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Nutrition Facts

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

]]> Mini Pumpkin Spice Trifles https://www.tasteofhome.com/recipes/mini-pumpkin-spice-trifles/ Tue, 03 Apr 2018 02:27:00 +0000 http://origin-www.tasteofhome.com/recipes/mini-pumpkin-spice-trifles/

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • FILLING:
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-3/4 cups confectioners' sugar
  • Additional ground cinnamon, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Whisk together the first 8 ingredients. In a bowl, beat pumpkin, sugar and oil until smooth; add eggs, 1 at a time, beating well after each addition. Gradually add flour mixture and beat until well blended.
  2. Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
  3. For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
  4. To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.

Test Kitchen tip
  • If you like, you can sprinkle the cake cubes with a little brandy, schnapps or rum.

    • Nutrition Facts

    1 cup: 573 calories, 29g fat (9g saturated fat), 83mg cholesterol, 419mg sodium, 76g carbohydrate (61g sugars, 2g fiber), 5g protein.

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