Pumpkin Trifle – An elegant fall dessert that’s perfect to feed a crowd! Gorgeous layers of pumpkin roll, crushed gingersnaps, pumpkin mousse, and whipped cream!
Pumpkin Trifle
So this pumpkin trifle is just phenomenal! I am so happy with how everything about this trifle turned out! This was my very first time making a trifle, and I was so excited to get to share this incredible dessert with friends! With fall season in full swing, I have been looking forward to getting my first pumpkin roll of the season but this year, I wanted to do something special with it, something creative and over the top, so I decided to making a pumpkin trifle with it!
This may be surprising, but this dessert is actually really easy to make! I am already on planning on making it again for Thanksgiving because it is such an awesome way to feed a crowd! All you have to do it slice up the pumpkin roll, whip up the pumpkin mousse, crush some gingersnaps, and layer everything. Make sure you have a trifle dish before you make this!
As soon as I got home, I got right to work on making the trifle up! I topped it with caramel sauce and if you have the time to make some homemade, I highly suggest! It really brings out the flavors of the pumpkin roll in the trifle wonderfully!
Common Questions About Making a Pumpkin Trifle
What is a trifle?
A trifle is a layered British dessert that typically made with lady fingers, custard, and other fillings such as fruit, sponge cake, whipped cream, etc.
What is a pumpkin trifle?
A pumpkin trifle is a variation on a classic trifle which uses a sliced pumpkin roll, pumpkin mousse, gingersnaps, and fresh whipped cream.
What variations can I make on this recipe?
There are some great variations you can make on this recipe such as –
- Using pumpkin cake instead of a pumpkin roll.
- Using gingerbread cookies instead of gingersnap cookies.
- Adding a layer of butterscotch pudding.
- Adding 1 teaspoon pumpkin pie spice to the whipped cream.
- Topping it with candied walnuts or candied pecans.
What kind of caramel sauce should I use?
Either store-bought caramel sauce or homemade will be great in this recipe. I used homemade salted caramel sauce but bourbon salted caramel sauce or butterscotch sauce would be amazing too!
Can I use a homemade pumpkin roll?
Yes! Either homemade or store-bought will work in this recipe. I used store-bought for convenience.
What other trifles can I make?
There are so many amazing varieties of trifles! Some of my favorites are –
- Cranberry Trifle
- Berry Trifle
- Brownie Trifle
Looking for more pumpkin recipes? Check these out!
Pumpkin Trifle
Pumpkin Trifle - An elegant fall dessert that’s perfect to feed a crowd! Gorgeous layers of pumpkin roll, crushed gingersnaps, pumpkin mousse, and whipped cream!
Ingredients
- 1 pumpkin roll
- 4 cups gingersnaps, crushed
- 8 cups whipped topping
- 1/4 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- Caramel sauce
Instructions
- In a large mixing bowl, mix together pumpkin puree, pure maple syrup, cinnamon, ginger, nutmeg, and cloves. Fold in 4 cups of whipped cream carefully, do not over mix. Set aside.
- Cut the pumpkin roll into 1/4″ slices. Place slices along the bottom edge of the dish (my trifle dish used exactly 5 slices of the pumpkin roll to line the base). Place additional slices laying down on the bottom to line it (2 slices laying down worked perfect for my dish).
- Place 2 cups of whipped topping on top of the pumpkin roll slices at the bottom of the dish, smoothing it around a bit with a spoon to make sure it is even.
- The next layer is some of the crushed gingersnaps. Sprinkle 2 cups of the gingersnaps on top of the whipped topping layer.
- Transfer the pumpkin mousse from the mixing bowl into the trifle dish, smoothing it around a bit with a spoon to make sure it is even.
- Sprinkle the remaining gingersnaps evenly on top of the pumpkin mousse.
- Place the rest of the whipped topping on top and smooth it out.
- Drizzle caramel on top and use whipped topping to line the edge of the dish. Sprinkle extra crushed gingersnaps on top. Keep chilled until serving.
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