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