This Easy Pumpkin Trifle Recipe Will Make You a Hero This Holiday

Looking to bring a standout to the holiday table this year–aside from your outfit, that is? Introducing a stunning, non-traditional Thanksgiving dessert: the Pumpkin Trifle! Trifles are one of those wonderful dishes that, while they look fancy and intricate, are actually quite easy to make (provided you follow the recipe correctly, of course, and don’t pull a Rachel from Friends). Ahead, I’m showing how to make a trifle that will have everyone at your gathering feeling extra thankful.

Like I said, the recipe is quite simple: Just start with two loaves of your favorite pumpkin bread: bake it, let it cool, and then cut it into cubes. Layer that with fresh, homemade whipped cream–it’s also very easy to make and is so much better than buying the canned kind. Next, add a drizzle of salted caramel sauce, another food that looks and tastes so impressive, but takes just 10 minutes to whip up on the stovetop. Next, sprinkle on crushed gingersnap cookies (these are store-bought, I had to draw the line somewhere!), and then repeat until you have one beautiful centerpiece of a fall dessert!

Bonus: This recipe requires very little measuring; it’s more done by feel. If you want a lighter drizzle of caramel, add a bit less, or if you want a lot, add more! You really can’t go wrong when it comes to trifle.

Pumpkin Trifle Recipe

Bake Time: 55-65 minutes

Yield: 12-16 servings

Ingredients:

• One recipe of your favorite Pumpkin Bread – If it makes two loaves perfect, if it only makes one, double it
• 3 and ½ cups heavy cream, cold
• 1 ¼ cup powdered sugar
• 2 tbsp vanilla extract
• 1 jar of your favorite salted caramel sauce
• 1 package of gingersnap cookies (such as Anna’s Ginger Thins, or Trader Joe’s Triple Ginger Snaps)

Instructions:

1. Bake the pumpkin bread as directed, and let it cool completely. You can even make it the day before you assemble the trifle. Cube the pumpkin bread and set aside.
2. Make your salted caramel sauce if not purchasing it. Crush the gingersnap cookies and set aside.
3. Add the cold heavy cream, powdered sugar, and vanilla to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form.
4. Layer everything in the trifle dish, starting with the pumpkin bread (dividing it into three equal parts ahead of time helps keep things even, but remember to hold a handful back for decorating the top!). Add whipped cream on top of the pumpkin bread, then a generous sprinkling of gingersnap cookie crumbles, and then a generous drizzle of salted caramel sauce. This is definitely a recipe that requires very little measuring. Repeat this two more times, until you have three layers of pumpkin bread, whipped cream, gingersnaps, and caramel. Top this with the handful of reserved pumpkin bread, and some chopped pecans, if you like.

Note: This dessert is best made ahead: It needs at least 4-6 hours in the fridge to let everything mingle together before serving, and it also holds up well in the fridge for a full day before serving. Leftovers will keep in the fridge for 2-3 days. 

Did you make this delish dish? Show us your pumpkin trifle–and your holiday looks– on Instagram or TikTok @lulus using #lovelulus! To shop festive sweaters, dresses, scarves, and more, head to our Holiday Shop!