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Pioneer Woman Pumpkin Trifle

Pioneer Woman Pumpkin Trifle - recipe card
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A luscious layered dessert with spiced pumpkin mousse, buttery gingersnap crumbs, and lightly sweetened whipped cream. Each spoonful offers a silky, airy texture with warm fall spices and a pleasant crunch.

Ingredients

Scale
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 cup pumpkin puree (unsweetened)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 1 cup crushed gingersnap cookies (about 12 cookies)
  • 1/2 cup chopped pecans, toasted (optional)

Instructions

  1. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer or stand mixer with the whisk attachment, whip on medium-high speed until stiff peaks form — the cream should hold its shape when the whisk is lifted. Start on low to avoid splashing, then gradually increase to medium-high. Be careful not to overwhip, which would turn the cream grainy and butter-like. Set the whipped cream aside.
  2. In a separate large bowl, beat the softened cream cheese with the granulated sugar and brown sugar on medium speed until completely smooth and no lumps remain, about 2 minutes. Use a spatula to scrape down the sides of the bowl and the beater to ensure even mixing.
  3. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese mixture. Beat on medium speed until the mixture is smooth and fully combined, about 1 minute. The mixture will be thick and glossy.
  4. Using a rubber spatula, gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Continue folding with a gentle cutting motion, working from the bottom of the bowl upward, until just combined. This step lightens the mixture before adding the rest of the whipped cream.
  5. Add the remaining whipped cream and fold gently until no white streaks remain. Be careful not to overmix; you want the mousse to remain airy. The mixture should be smooth and fluffy, resembling a soft mousse.
  6. If using, toast the chopped pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let cool completely before using.
  7. Select four decorative glasses or small trifle dishes, each with about 1 to 1.5 cups capacity. Ensure they are clean and dry.
  8. For each serving, spoon about 2 tablespoons of crushed gingersnap cookies into the bottom of the glass, pressing down lightly to create an even layer.
  9. Spoon or pipe about one-third of the pumpkin mousse over the cookie layer in each glass, filling about halfway. Use a piping bag for a cleaner layering, or carefully spoon the mousse and spread it to the edges.
  10. Add another layer of cookies (about 1 tablespoon per glass) on top of the mousse, then top with the remaining pumpkin mousse, filling almost to the top. Smooth the tops with a spatula or the back of a spoon.
  11. Finish with a generous dollop of any remaining whipped cream (if you have extra — otherwise, use the reserved cream from step 1). Refrigerate the trifles for at least 2 hours, or up to 24 hours, to allow the layers to set and the flavors to meld. The cookies will soften slightly, creating a cake-like texture.
  12. Just before serving, garnish each trifle with a sprinkle of crushed gingersnap cookies and the toasted pecans (if using). For a final touch, dust lightly with ground cinnamon.
  13. Serve chilled. If the trifles are refrigerated for more than a few hours, the top whipped cream may develop a slight crust; you can top with fresh whipped cream right before serving for a pristine finish.

Notes

Make ahead: Assemble the trifles up to 24 hours in advance (without the garnish) and keep covered in the refrigerator. Add the crushed cookies and pecans just before serving to ensure crunch. Storage: Store in the refrigerator for up to 3 days, tightly covered. The gingersnap layers will continue to soften. Do not freeze, as the cream and mousse will separate upon thawing and become watery. If you prefer a lighter texture, use half the cream cheese and fold in extra whipped cream.

Nutrition

Keywords: pumpkin trifle, pumpkin dessert, no-bake trifle, fall dessert, Thanksgiving dessert, layered dessert, pumpkin mousse, gingersnap trifle, whipped cream dessert, easy dessert, make ahead dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-trifle/