Pumpkin-Maple Cream Trifle Recipe

Introduction

This Pumpkin-Maple Cream Trifle is a delightful layered dessert that’s perfect for autumn gatherings. Combining spiced pumpkin, creamy maple-flavored whipped topping, and crunchy graham crackers, it offers a comforting mix of textures and flavors.

Ingredients

• 1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)
• 1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
• 1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
• 1/2 cup (125 mL) milk
• 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
• 2 tsp (10 mL) cinnamon
• 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
• Additional cinnamon for sprinkling
• Maple Walnuts (optional, see Cook’s Tip)

Instructions

1. Step 1: Prepare Maple Walnuts if desired, and set aside. Coarsely break graham crackers into a large mixing bowl. Place ½ cup (125 mL) of the maple syrup in a small microwave-safe bowl and heat on HIGH for 60-90 seconds until hot. Pour the hot syrup over the graham crackers, toss to coat, then set aside.
2. Step 2: For the pumpkin filling, combine the pudding mix and milk in a medium mixing bowl and whisk until the mixture begins to thicken. Add the pumpkin and cinnamon, whisking well to combine. Gently fold in 2 cups (500 mL) of the thawed whipped topping, then set the filling aside.
3. Step 3: To make the maple cream, combine the remaining 3 tbsp (45 mL) maple syrup with the rest of the whipped topping in a smaller bowl. Fold gently to mix. Reserve 2/3 cup (150 mL) of this mixture for garnish, setting it aside in piping equipment if desired.
4. Step 4: Assemble the trifle by layering one-third of the graham cracker mixture on the bottom of a trifle bowl. Spread half of the pumpkin filling evenly over the crackers. Add another third of the graham cracker mixture on top, then spread the remaining maple cream over that layer.
5. Step 5: Top with the remaining graham cracker mixture and the rest of the pumpkin filling. Cover the trifle and refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set.
6. Step 6: Before serving, garnish with maple walnuts if using, pipe the reserved maple cream on top, and sprinkle with additional cinnamon if desired.

Tips & Variations

• Use pure maple syrup for authentic flavor—avoid maple-flavored pancake syrup, which can alter the taste.
• Maple walnuts add a lovely crunch and complement the flavors but can be omitted for a nut-free version.
• Substitute the pumpkin with sweet potato for a different twist while keeping the creamy texture.
• If you don’t have a piping bag, you can spoon the maple cream over the trifle in dollops.

Storage

Store the trifle covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When serving after storage, you can let it sit at room temperature for 10 minutes to soften slightly. No reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, this trifle is ideal for making ahead. Refrigerate it for at least 4 hours or overnight to let the layers meld perfectly before serving.

What can I use instead of pumpkin?

Sweet potato puree is a great substitute that offers a similar texture and naturally sweet flavor. Just use the same quantity as pumpkin.

Pumpkin-Maple Cream Trifle Recipe

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This Pumpkin-Maple Cream Trifle is a delightful layered dessert featuring warm pumpkin spice flavors combined with creamy maple-infused whipped topping and crunchy maple-coated graham crackers, perfect for fall gatherings and holiday celebrations.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for optional maple walnuts)
• Total Time: 4 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Maple Walnuts (Optional)

• 1 cup (120 g) walnuts
• 2 tbsp (30 mL) pure maple syrup

Graham Cracker Layer

• 1 box (14.4 oz / 400 g) whole graham crackers (5 x 2 in / 13 x 5 cm)
• 1/2 cup (125 mL) pure maple syrup

Pumpkin Filling

• 1 pkg (3.4 oz / 102 g) cheesecake or vanilla instant pudding and pie filling
• 1/2 cup (125 mL) milk
• 1 can (15 oz / 425 g) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups / 425 mL)
• 2 tsp (10 mL) cinnamon
• 12 oz (1 L) frozen whipped topping, thawed, divided

Maple Cream

• 3 tbsp (45 mL) pure maple syrup
• Additional cinnamon, for sprinkling (optional)

Instructions

1. Prepare Maple Walnuts (Optional): In a small bowl, toss walnuts with 2 tbsp of pure maple syrup. Spread on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes or until caramelized and toasted. Set aside to cool.
2. Coat Graham Crackers: Coarsely break graham crackers into a large mixing bowl. Pour ½ cup (125 mL) maple syrup into a microwave-safe bowl and heat on HIGH for 60-90 seconds until hot. Pour hot syrup over the crackers, toss gently to coat evenly, then set aside.
3. Make Pumpkin Filling: In a separate large bowl, whisk together the instant pudding mix and ½ cup milk until mixture begins to thicken. Add canned pumpkin and cinnamon, whisking well to combine. Gently fold in 2 cups (500 mL) of the thawed whipped topping until smooth and creamy. Set aside.
4. Prepare Maple Cream: In a small bowl, combine remaining 3 tbsp (45 mL) maple syrup with the remaining whipped topping. Gently fold together to incorporate. Fill a decorating bag fitted with an open star tip with 2/3 cup (150 mL) of the maple cream and set aside for garnish.
5. Assemble the Trifle: In a trifle bowl, layer one-third of the maple-coated graham crackers on the bottom. Spread half of the pumpkin filling evenly over the crackers. Add another third of the graham cracker mixture on top. Spread the remaining maple cream over this layer. Add the last third of graham crackers, and top with the remaining pumpkin filling.
6. Chill and Garnish: Cover the trifle bowl and refrigerate for at least 4 hours or overnight to allow flavors to meld. Before serving, garnish with optional maple walnuts, pipe the reserved maple cream decoratively on top, and sprinkle additional cinnamon if desired.

Notes

• Do not use maple-flavored pancake syrup; pure maple syrup is essential for authentic flavor.
• If you prefer a crunchier texture, prepare the maple walnuts as suggested for an added nutty topping.
• For best results, refrigerate the assembled trifle overnight to allow layers to meld and flavors to develop.
• The recipe can be made in advance and stored refrigerated for up to 2 days before serving.
• Use solid pack pumpkin rather than pumpkin pie filling to avoid added sugars and spices.

Keywords: pumpkin trifle, maple cream dessert, fall dessert, layered trifle, pumpkin dessert, whipped topping dessert