Pioneer Woman Pumpkin Trifle

This creamy spiced Pioneer Woman Pumpkin Trifle is made with layered pound cake and pumpkin pudding, and ready in 2 hours and 20 minutes. Plunging a serving spoon down to the bottom glass reveals beautiful, distinct ribbons of cake and whipped cream. I always rely on this simple dessert for fall gatherings.

Why This Classic Works

I used to think trifles were too messy to serve at a proper dinner party. The layers would often bleed together into a soggy disaster before dessert time.

Then I realized that using a sturdy store-bought pound cake absorbs the pumpkin pudding perfectly without turning to mush. It is a foolproof method that saves hours of baking.

Pioneer Woman Pumpkin Trifle Ingredients

• 1 lb store-bought pound cake, cubed
• 1 (15 oz) can pumpkin puree
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 tsp pumpkin pie spice
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 cup crushed gingersnap cookies

How To Make Pioneer Woman Pumpkin Trifle

1. Whip the cream: In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form, then set aside.
2. Mix the pudding: Whisk the dry instant vanilla pudding mix with the pumpkin puree and pumpkin pie spice until smooth and thick.
3. Fold together: Gently fold half of the whipped cream into the pumpkin mixture to lighten the texture.
4. Assemble the base: Place half of the cubed pound cake into the bottom of a large glass trifle dish.
5. Layer and repeat: Spoon half of the pumpkin mixture over the cake, followed by half of the remaining whipped cream and crushed cookies.
6. Finish and chill: Repeat the layers once more, cover tightly, and refrigerate for at least 2 hours before serving.

Recipe Tips

• Use sturdy cake: Avoid angel food cake because it disintegrates under the heavy pumpkin pudding layers.
• Chill thoroughly: Letting the trifle sit in the fridge allows the flavors to meld and softens the cake slightly.
• Whip cold cream: Ensure your heavy cream is straight from the fridge so it whips up faster and holds its shape.

What To Serve With Pumpkin Trifle

Serve this rich dessert alongside a hot cup of black coffee or a strong espresso. The bitterness cuts right through the sweet, creamy layers of the trifle.

How To Store

Cover the trifle dish tightly with plastic wrap and store in the fridge for up to 3 days. Do not freeze this dessert, as the pudding and cream will separate when thawed.

FAQs

Can I make this a day ahead?

Yes, assembling it 24 hours in advance actually improves the flavor and texture.

Can I use homemade cake?

Absolutely, a homemade pound cake or spice cake works wonderfully if completely cooled.

What can I substitute for gingersnaps?

Crushed graham crackers or toasted pecans make great alternatives for a crunchy topping.

Do I need to cook the pudding?

No, just mix the dry instant pudding powder directly into the wet pumpkin puree.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Pioneer Woman Blackberry Lemon Ice Cream
• Pioneer Woman Confetti Blondies
• Pioneer Woman No Pie Apple Pie