Pumpkin Pie Trifle

Is Pumpkin Pie seeming a bit boring this year? Lose your mind and go crazy-crazy with Pumpkin Pie Trifle instead.

Pumpkin Pie Trifle

I’m sure that you’ve had pumpkin pie, but have you ever had it in the form of a trifle? The layers are so beautiful in comparison to your run-of-the-mill pie. It’s a refreshing change and something a bit different that you can serve to your guests during holiday parties.

The trifle has all the makings of a pie. It’s layers of pumpkin pie parts. You start with a base, in this case: Pie crust. If you are so inclined, feel free to use something else such as shortbread cookies. The end result won’t be any less delicious.

After you lay down your base, add the pumpkin pie filling. This is made in a similar manner as the pie itself and is baked without the crust. You could even make a double batch and serve a second pumpkin pie dessert in custard cups. Soooo fancy!

I used frosting piping bags with frosting tips to separate the layers from each other but if you don’t have any of that you can use a plastic baggie and snip one of the corners. You could also just spoon the whipped cream and pumpkin pie custard in your serving dish.

You can make the trifle in three different ways so choose whichever fits your cooking style best:

1. Make an entire pumpkin pie and turn it into a trifle by separating the filling from the crust.

2. Make the crust yourself the night before or or buy pre-made crust from the store and bake it.

3. Make the whipped cream and pumpkin pie filling and use shortbread cookies as the base.

Whichever way you make these trifles, they’ll be a super-memorable part of your holiday party!

Pumpkin Pie Trifle

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 5 oz. pumpkin puree
  • 1 cup half and half
  • 2 eggs
  • 1⁄2 tsp. salt
  • 1 1⁄2 Tbsp. pumpkin pie spice
  • 16 oz. heavy cream
  • 2 Tbsp. powdered sugar
  • 1 prepared pie crust, baked (or packaged shortbread cookies)
  • Cinnamon, to taste


  1. Preheat the oven to 350°F.
  2. Mix together the pumpkin puree and half and half. Whisk in the eggs, salt and pumpkin pie spice. Fill a pie plate with the mixture and place in a deeper baking dish. Put hot water in the deep baking dish so that it surrounds the pie plate. Bake for 20-­25 minutes.
  3. While baking, fit two plastic piping bags with your choice of frosting tips. Or cut a hole in the corner of a plastic ziptop bag.
  4. In a medium bowl, combine the heavy cream with the powdered sugar and mix with an electric mixer on high speed until cream thickens and ripples appear in bowl as you mix.
  5. Fill one bag with the whipped cream and set aside in the fridge until ready to use.
  6. In a small plastic bag, crush the baked pie crust or shortbread cookies using a rolling pin or your hands.
  7. Remove the pumpkin filing from the oven and let cool completely. Once cooled, spoon the custard in the second piping bag.
  8. Assemble the trifle. Start with a layer of crust and top the crust with the pumpkin pie filling. Top with the whipped cream and repeat until trifle cups are filled, ending with the whipped cream. Sprinkle cinnamon on top of the whipped cream. Serve immediately or place in the refrigerator until ready to serve.
This post originally appeared in November, 2015 and was revised and republished in November, 2016.

Samantha Seeley

Samantha blogs at Sweet Remedy where she focuses on alternative baking with a penchant for whole grain, vegan, gluten free and dairy-free recipes. She started baking years ago for farmers’ markets and hasn’t stopped since! Samantha’s favorite season is fall where she delights in picking apples, pears and pumpkins until the first snow sighting.