Print

Pumpkin-Maple Cream Trifle Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pumpkin-maple-cream-trifle-recipe/