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Pumpkin Pie Trifle (Thanksgiving Trifle Recipe)

This easy Pumpkin Pie Trifle layers creamy pumpkin pie pudding, fluffy whipped topping, and a buttery, toasted graham cracker and gingersnap crumble. A beautiful make-ahead dessert for Thanksgiving, Friendsgiving, or any fall gathering!
Prep Time20 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Course: Desserts
Cuisine: American
Keyword: ” whipped cream or cool whip, ginger snaps, graham cracker crumbs, pumpkin, pumpkin dessert, pumpkin pie, pumpkin trifle, Thanksgiving, thanksgiving dessert, trifle, vanilla pudding
Servings: 12 servings
Calories: 203kcal

Equipment

  • trifle

Ingredients

For the Graham Cracker and Gingersnap Crumble:

  • 1 ½ cups graham cracker crumbs coarsely crumbled, not finely ground
  • 1 ½ cups crumbled gingersnap cookies leave these in larger, chunky pieces
  • 6 Tablespoons butter melted
  • 3 Tablespoons brown sugar
  • 1 Pinch salt

For the Pumpkin Pie Filling:

  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 2 teaspoons pumpkin pie spice
  • 2 Tablespoons brown sugar
  • 2 ¼ cups cold milk
  • 1 teaspoon vanilla extract
  • 1 (15-ounce can) pumpkin puree (not pumpkin pie filling)

For the Whipped Topping:

  • 1 (16-ounce) container Cool Whip thawed

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • Prepare the Graham Cracker and Gingersnap Crumble: Break the gingersnap cookies into rough, uneven pieces, leaving some larger chunks approximately ½ to 1 inch in size. You want a mixture of larger pieces, smaller bits, and some crumbs.
  • Crumble the graham crackers into smaller pieces than the gingersnaps, but don't crush them into a fine powder. They should resemble coarse crumbs with some small chunks mixed in.
  • Combine the crumbled cookies and graham crackers in a large bowl. Add the brown sugar and salt, stirring with a fork to combine.
  • Pour the melted butter over the mixture and stir until everything is evenly coated.
  • Spread the mixture evenly onto the prepared baking sheet.
  • Bake for 10 minutes. Remove from the oven and allow the crumble to cool completely before assembling the trifle. Note: The crumble will remain loose rather than sticking together like a traditional pie crust. Baking gives it a toasted, buttery flavor while keeping the different cookie textures.
  • Prepare the Pumpkin Pie Filling: In a large mixing bowl, whisk together the dry instant vanilla pudding mixes, pumpkin pie spice, and brown sugar.
  • Add the cold milk and vanilla extract. Whisk until combined.
  • Stir in the pumpkin puree until the mixture is smooth and evenly blended.
  • Refrigerate the pumpkin filling until ready to assemble the trifle.
  • **Set aside a small portion of the cooled cookie crumble to use as a garnish just before serving.
  • Assemble the Trifle: Spread approximately half of the remaining crumble evenly across the bottom of a trifle bowl.
  • Spoon half of the pumpkin pie filling over the crumble, spreading it gently into an even layer.
  • Spread half of the thawed Cool Whip over the pumpkin filling.
  • Repeat the layers with the remaining crumble, pumpkin filling, and Cool Whip.
  • Cover and refrigerate until ready to serve.
  • Just before serving, sprinkle the reserved graham cracker and gingersnap crumble over the top.

Notes

  • Trifle bowl size: Use an approximately 11- to 13-cup trifle bowl. This recipe was photographed in a 90-ounce (11¼-cup) trifle bowl. An 8-inch-wide, 4½-inch-tall bowl with a 13-cup capacity also works.
  • Cookie texture: Keep the gingersnaps chunkier than the graham crackers. Avoid finely grinding them in a food processor.
  • Crumble: The baked cookie mixture will remain loose rather than forming a solid crust. Baking gives it a delicious toasted, buttery flavor.
  • Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
  • Whipped topping: Thaw the Cool Whip completely before assembling.
  • Make ahead: Assemble the trifle the day before serving if needed. The cookie layers gradually soften as they sit. During testing, the crumble still had some crunch the following day.
  • Garnish: Reserve some crumble in an airtight container at room temperature and sprinkle it over the trifle just before serving for extra crunch.
  • No trifle bowl? Use a large clear glass serving bowl, a 9x13-inch baking dish, or individual dessert cups. Adjust the layers to fit your container.
  • Storage: Keep covered in the refrigerator and enjoy within 3 days for the best texture.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 216mg | Potassium: 147mg | Fiber: 1g | Sugar: 12g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg