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Pumpkin Pie Trifle

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 8-12
This Pumpkin Pie Trifle is so delicious. Your family and guests will definitely ask for a second helping of this luscious dessert. It will become a Thanksgiving favorite, and the recipe is one you will want to pass down to your children and grandchildren.

1 package (4-serving size) instant vanilla pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
dash of ground nutmeg
1 3/4 cups milk
1 can (15 oz.) 100% pumpkin (not pumpkin pie filling)
8 oz. whipped cream cheese, at room temperature
8 oz. container frozen non-dairy dessert topping, thawed
1 1/2 tsp. grated orange rind
1 package (3 oz./24 ladyfingers) ladyfingers
1/3 cup sliced almonds, or coarsely chopped pecans, toasted
Frozen non-dairy dessert topping (thawed) or whipped cream

You will need:
Glass Trifle Bowl, or
other clear deep glass bowl

Whisk pudding mix, spices and milk until smooth and thickened; whisk in pumpkin. Set aside.

In another bowl, stir cream cheese, half the whipped topping and orange rind until blended, then fold in remaining whipped topping; set aside.

Arrange 12 split ladyfingers in bottom of 3-quart bowl or trifle bowl. Carefully spread with half the pumpkin mixture, then half the whipped mixture. Repeat all layers, using the remaining 12 split ladyfingers.

Scatter toasted pecans or sliced almonds over top, and spoon or pipe whipped topping or whipped cream on top of trifle. Cover and chill at least 3 hours. Serve cold, in dessert cups or bowls.

To Toast Pecans:
Spread pecans on baking sheet; bake at 350° F (180° C) for 8-10 minutes just until cut edges are tinged with brown.

Makes: 8-12 servings.

Trifle bowls can be purchased online at Cooking.com, or Amazon.com. Click on either of their banners on this website to search their online stores for trifle bowls.

If desired, 1 3/4 to 2 teaspoons Pumpkin Pie Spice may be substituted for the ground cinnamon, ground ginger, ground cloves, and the ground nutmeg in this recipe.

Source: DianasDesserts.com
Date: November 16, 2002


Reviewer: Niki
This was so good! it is not very sweet at all, and that's what I like about it.. hubby and I are not big fans of really rich and sweet treats so this was perfect for us.. I plan to make this again! I could not find lady fingers so what I did was buy a regular boxed vanilla cake and made that and cut the cake into strips for the layering.

Reviewer: Charley
I baked gingerbread and used it instead of the lady fingers. It has become a family favorite and the pumpkin and gingerbread go together very well.

Reviewer: Stephanie
This is a great dessert. I couldn't find lady fingers and instead of making them I used angel food cake and it turned out great. Everyone loved it.


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