Pumpkin Trifle with Maple Whipped Cream

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This Pumpkin Trifle is layered with moist pumpkin spice cake, fluffy pumpkin cheesecake mousse, homemade maple vanilla whipped cream, and crunchy candied pecans. It's the perfect make-ahead dessert for Thanksgiving, Christmas, or whenever you're craving something sweet and full of fall flavors!

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I love a good, layered dessert, but I'm not a huge fan of traditional trifle bowls. They're so deep, and you can never reach the bottom without making a mess! So instead, I used my deep 8x8-inch Pyrex glass baking dish, and it worked out amazing! You still get all those beautiful layers, but it's so much easier to scoop and serve.

Why You'll Love This Pumpkin Trifle

• Perfect for the holidays: Pumpkin, cinnamon, maple, and candied pecans make this such a delicious dessert for Thanksgiving or Christmas.
• Easy to make ahead: This trifle needs at least 4 hours to chill, so it's a great dessert to prepare the night before.
• Delicious layers: Every bite has soft pumpkin cake, creamy pumpkin mousse, fluffy maple whipped cream, and crunchy candied pecans.
• No trifle bowl needed: You can assemble this dessert in a deep glass baking dish, making it easier to serve.

Pumpkin Trifle Ingredients & Substitutions

Pumpkin Spice Cake

• All-purpose flour: Gives the pumpkin cake its structure. You can substitute cake flour for a slightly softer, more delicate crumb.
• Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works perfectly for this recipe.
• Oil: Keeps the pumpkin cake soft and moist, even after refrigerating. I recommend using a neutral oil such as vegetable or canola oil.
• Brown sugar and granulated sugar: Using both gives the cake sweetness, moisture, and a little extra depth of flavor. Light or dark brown sugar will work.
• Eggs: Help bind the ingredients and give the cake structure.
• Pumpkin pie spice: Adds all those warm fall flavors. If you don't have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
• Baking powder and baking soda: Help the pumpkin cake rise.
• Salt: Balances the sweetness and enhances the flavors.

Pumpkin Cheesecake Mousse

• Cream cheese: Gives the pumpkin mousse its creamy cheesecake flavor. Use full-fat, block-style cream cheese for the best texture.
• Pumpkin puree: Adds pumpkin flavor and color. Make sure to use pure pumpkin puree.
• Powdered sugar: Sweetens the mousse while keeping it smooth and creamy.
• Cinnamon: Adds warmth and complements the pumpkin. You can also substitute pumpkin pie spice for a little more spice.
• Vanilla extract: Enhances the other flavors. Vanilla bean paste works as well.
• Heavy whipping cream: Whipped separately and folded into the cream cheese mixture to give the mousse its light and fluffy texture. Avoid substituting milk or half-and-half because they won't whip properly.

Maple Vanilla Whipped Cream

• Heavy whipping cream: Creates the light, fluffy whipped cream topping. Make sure it's cold before whipping.
• Pure maple syrup: Adds a subtle maple flavor that pairs so well with the pumpkin cake. I recommend pure maple syrup instead of pancake syrup.
• Vanilla bean paste: Adds a delicious vanilla flavor and those beautiful little vanilla bean specks. You can substitute vanilla extract if needed.

Candied Pecans

• Candied pecans: Add sweetness and a little crunch to the top of the trifle. I use my homemade candied pecans, but store-bought will work too. You can also use toasted pecans if you prefer something less sweet.

Let's Make Pumpkin Trifle!

This pumpkin trifle has a few different components, but they're all easy to make! You can even prepare the pumpkin cake and pumpkin mousse ahead of time to make assembling everything easier.

Step 1: Bake the Pumpkin Spice Cake

Start by preheating your oven to 350°F and preparing a 9x13-inch baking pan with cooking spray. In a large mixing bowl, whisk together the oil, pumpkin puree, brown sugar, granulated sugar, and eggs until everything is combined.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into your prepared pan and bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the pumpkin cake cool completely before assembling the trifle.

Step 2: Make the Pumpkin Cheesecake Mousse

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, cinnamon, vanilla extract, and pumpkin puree. Mix until everything is well incorporated and there are no lumps.

With a separate mixing bowl, whip the cold heavy cream until medium peaks form. Gently fold the pumpkin cream cheese mixture into the whipped cream, one-third at a time.

Be careful not to overmix! Cover and refrigerate until you're ready to assemble.

Step 3: Make the Maple Vanilla Whipped Cream

Grab a chilled mixing bowl, combine the cold heavy whipping cream, pure maple syrup, and vanilla bean paste.

Whip on medium-high speed until medium-stiff peaks form. The whipped cream should be fluffy but sturdy enough to hold its shape when spread over the trifle. Keep refrigerated until you're ready to use it.

Step 4: Assemble the Pumpkin Trifle

Once the cake has completely cooled, use a long-serrated knife to slice the cake horizontally through the middle, creating two thin 9×13-inch cake layers. You should have a top and bottom layer, rather than two smaller halves side by side. Cut and layer the slices one layer at a time. (Thinner cake slices more layers)

I used my deep 8x8-inch Pyrex glass baking dish instead of a traditional trifle bowl.

Start by arranging an one third of the pumpkin mousse at the bottom of the dish. Add a layer of the cut pumpkin cake.

Repeat the layers until you have two layers of pumpkin cake and three layers of pumpkin mousse, finishing with the mousse on top.

Spread the maple vanilla whipped cream over the final mousse layer, then sprinkle chopped candied pecans over the top.

Make sure your dish is deep enough to hold all the layers. Depending on the depth of your dish, you may have some extra cake or mousse. I turned the extra pieces into small trifles to enjoy for myself later.

Step 5: Refrigerate and Enjoy!

Refrigerate the pumpkin trifle for at least 4 hours, or preferably overnight. This gives the mousse time to set and allows the cake layers to absorb some of that delicious pumpkin flavor.

When you're ready to serve, scoop down through all the layers so you get a little bit of everything in each bite!

Frequently Asked Questions

Can I Make Pumpkin Trifle the Night Before?

Yes! This is actually one of the best desserts to make ahead of time. Assemble the trifle the night before, cover it tightly, and refrigerate until you're ready to serve. I recommend adding the candied pecans just before serving to keep them crunchy.

Do I Need a Traditional Trifle Bowl?

Not at all! I actually prefer using a deep glass baking dish because it's easier to serve. You still get all the beautiful layers without trying to scoop dessert out of a super-tall bowl.

Can I Use Store-Bought Pumpkin Cake?

Yes! If you're short on time, you can substitute a prepared pumpkin spice cake or a cake made from a boxed mix. Just make sure it's completely cooled before assembling.

How to Store Pumpkin Trifle

Store leftover pumpkin trifle covered tightly in the refrigerator for up to 3 days. Since the mousse and whipped cream are made with dairy, keep the trifle refrigerated until ready to serve.

The cake layers will become softer as they absorb moisture from the mousse, but they'll still taste delicious!

More Pumpkin & Thanksgiving Recipes to Try!

If you're planning your Thanksgiving dessert menu or just love everything pumpkin, I've got a few more recipes you need to try! For a classic holiday dessert, make my Perfect Pumpkin Pie or my Pumpkin Roll with Cream Cheese Filling.

If you're looking for something a little different, my Pumpkin Cheesecake Cupcakes are filled with creamy cheesecake and topped with whipped cream cheese frosting. And don't forget about Thanksgiving morning! My Pumpkin Chai Cinnamon Rolls are soft, gooey, and packed with warm spices and caramel.

For another pumpkin dessert that will impress your guests, try my Pumpkin Cake with Brown Butter Frosting!