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Pumpkin Pie Pudding Trifle Recipe

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4.1 from 67 reviews

This delightful Pumpkin Pie Pudding is a creamy, no-bake dessert that layers pumpkin pie pieces, graham cracker crumbs, and a smooth pumpkin-flavored pudding topped with whipped cream. Perfect for fall gatherings, this recipe combines the comforting flavors of pumpkin pie with a light, airy texture that requires minimal prep and chilling time.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

Whipped Cream

  • 16 oz heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla extract

Pudding Mixture

  • 1 (5.1 oz) box instant vanilla pudding (dry mix only)
  • 1 ½ cups whole milk
  • 1 (14 oz) can sweetened condensed milk

Other Ingredients

  • 1 (10-inch) pumpkin pie, cut into bite-size pieces
  • 2 (9-inch) graham cracker pie crusts, crumbled

Instructions

  1. Whip the cream: Using a stand mixer fitted with the whisk attachment, or a hand mixer in a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Scoop out about 1 cup of the whipped cream, cover it, and refrigerate for the topping later.
  2. Make the pudding: In a large mixing bowl, whisk together the dry vanilla pudding mix, whole milk, and sweetened condensed milk until the mixture is smooth and well combined. Let it sit for 3 minutes to allow it to slightly thicken.
  3. Fold the whipped cream: Gently fold the remaining whipped cream into the pudding mixture just until smooth, being careful not to deflate the airy texture.
  4. Assemble the layers: In a large trifle bowl (at least 4 quarts) or individual parfait glasses, spread one-third of the crumbled graham cracker crust on the bottom. Top with one-third of the pumpkin pie pieces, then layer one-third of the pudding mixture, spreading it evenly. Repeat this layering process two more times, reserving about 1/4 cup of the graham cracker crumbs for garnish.
  5. Top the dessert: Spread the reserved whipped cream over the top layer of pudding, and sprinkle the reserved graham cracker crumbs evenly over the whipped cream for garnish.
  6. Chill before serving: Cover the assembled pudding and refrigerate for at least 1 hour to let the flavors meld and the dessert set. This pudding can also be made up to a day ahead and stored in the fridge until ready to serve.

Notes

  • The pudding mixture thickens as it rests, so avoid overmixing after folding in the whipped cream to keep it light and airy.
  • For easier slicing of the pumpkin pie, allow it to chill thoroughly before cutting into bite-size pieces.
  • This dessert can be made a day ahead, making it ideal for entertaining or holiday meals.
  • To vary the flavor, try using ginger snap crumbs instead of graham crackers for a spicier twist.
  • Use full-fat whole milk for the pudding to ensure richness and proper texture.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-pie-pudding-trifle-recipe/