Go Back
–+ servings
Caramel Pumpkin Trifles Recipe

Indulgent Caramel Pumpkin Trifles Recipe for Cozy Fall Evenings

Caramel Pumpkin Trifles Recipe offers layers of creamy pumpkin and rich caramel, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 trifles
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Layer
  • 1 cup Canned Pumpkin Puree Fresh pumpkin puree can also be used.
  • 0.5 cup Cream Cheese Softened, at room temperature.
  • 0.5 cup Powdered Sugar Can substitute with granulated sugar.
  • 1 tsp Pumpkin Pie Spice Can replace with individual spices.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 1 cup Heavy Whipping Cream Whip to medium peaks.
Caramel Sauce
  • 1 cup Granulated Sugar Watch closely while melting.
  • 6 tbsp Unsalted Butter At room temperature.
  • 0.5 cup Heavy Cream For caramel, avoid milk.
  • 1 tsp Sea Salt Optional, based on taste.
Crunchy Layer
  • 1 package Ginger Snap Cookies 8 oz package.
  • 0.5 cup Chopped Pecans Optional.
Topping
  • Fresh Whipped Cream Optional.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • hand mixer
  • serving cups or trifle dish

Method
 

Caramel Sauce
  1. Melt 1 cup of granulated sugar in a medium saucepan over medium heat, stirring until it reaches a deep amber color, about 8-10 minutes.
  2. Whisk in 6 tablespoons of unsalted butter until fully melted, then slowly pour in 1/2 cup of heavy cream while whisking until smooth.
  3. Allow the caramel sauce to cool before setting it aside.
Pumpkin Layer
  1. In a large mixing bowl, combine 1/2 cup of softened cream cheese, 1/2 cup of powdered sugar, 1 cup of canned pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Beat until smooth.
  2. In another bowl, whip 1 cup of heavy cream to medium peaks, then gently fold it into the pumpkin mixture.
Assemble Trifles
  1. In serving cups, layer crumbled ginger snap cookies, pumpkin mixture, and caramel sauce.
  2. Repeat until cups are filled.
Chill and Serve
  1. Refrigerate the trifles for at least 2-4 hours.
  2. Top each trifle with fresh whipped cream, chopped pecans, and a drizzle of caramel before serving.

Nutrition

Serving: 1trifleCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 190mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

These trifles are a crowd-pleaser and perfect as make-ahead desserts for fall gatherings.

Tried this recipe?

Let us know how it was!