Thanksgiving Pumpkin Trifle
There’s something special about a trifle. Maybe it’s the layers—soft, creamy, spiced. Or maybe it’s the fun of assembling it, watching simple ingredients stack up into something spectacular. Trifles are like edible mosaics, and Thanksgiving is the perfect time to make one.
This year’s centerpiece dessert? A Pumpkin Trifle built on cubes of homemade pumpkin bread and a dreamy cream-cheese pumpkin filling. The bread gives each layer a cozy, autumn-spiced backbone, while the filling adds just the right amount of velvety sweetness. Add swirls of whipped cream, scatter crushed gingersnaps on top, and suddenly you have a showstopper dessert.
If you have one, use a trifle glass. Those tall, clear sides turn your dessert into art—layers of warm orange, cream, and spice glowing like a Thanksgiving centerpiece. Don't just eat it; they admire it first! Delicious, fun to build, nice to look at- this Thanksgiving Pumpkin Trifle might just become your new holiday tradition.
1.5 loaves of pumpkin bread (there are plenty of online recipes)
2 8oz blocks of cream cheese (at room temp)
1 cup confectioners sugar
1 8 oz can of pumpkin puree
2 containers of frozen Cool Whip (extra rich version)- thawed
2 tsp of pumpkin pie spice
1 tsp vanilla
1/2 cup crushed ginger snaps
1. Cut the pumpkin bread into 1 inch cubes.
2. Use an electric beater to mix cream cheese with powdered sugar.
3. Add pumpkin puree, spice, and vanilla to cream cheese mixture and mix thoroughly until there are no streaks.
4. Place a layer of pumpkin cubes on bottom of trifle dish.
5. Spoon in a layer of cream cheese/pumpkin mixture and smooth it out.
6. Spoon a layer of Cool Whip on top of cream cheese/pumpkin mixture and smooth out.
7. Repeat layers all the way to the top of the trifle dish with the Cool Whip topping smoothed out (usually there are 3 layers to a trifle). Sprinkle gingersnap cookie crumbs on top.
8. Cover with plastic wrap and chill in fridge at least 4 hours before serving.
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