This store-bought pumpkin trifles recipe is made with pumpkin bread, vanilla pudding, pumpkin butter, and caramel sauce.
This easy-to-assemble dessert can be put together by even the youngest member of your family and still be the hit of the party. Plus, the combination of pumpkin, caramel, and nuts are autumn personified. Remember, though, the better the quality of the ingredients, the better the end result.–Matthew Mead
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LC THE BETTER THE INGREDIENTS… NOTE
Hey, read that last sentence above again, please. You know, the one that talks about the quality of the ingredients. We can’t emphasize that enough, whether your ingredients are store-bought or homemade, do yourself a favor and don’t be chintzy.
Pumpkin Trifles
Equipment
- Sundae dishes, tumblers, clear glass bowls, or other serving vessels
Ingredients
- 1/2 pint (1 cup) heavy cream
- 1/2 cup granulated sugar
- 1 loaf store-bought or homemade pumpkin bread cut into 1/2-inch-thick slices or chunks
- One (10-ounce) jar pumpkin butter
- 1 cup store-bought or homemade caramel sauce
- 2 cups prepared vanilla pudding
- 1/2 cup chopped walnuts or pecans
Directions
- In a medium bowl with an electric mixer on medium speed, beat the cream and sugar until stiff peaks form.
- Grab your chosen serving dish. Layer the ingredients in the dishes, starting with the whipped cream and then topping it with pumpkin bread, a spoonful of pumpkin butter, a drizzle of caramel sauce, and then a spoonful vanilla pudding. Repeat until all the ingredients are used, ending with the whipped cream. Sprinkle with the nuts. Cover and refrigerate until chilled, at least 30 minutes.
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Recipe Testers’ Reviews
Originally published September 25, 2008
Kim Venglar
I came home from work with leftover pumpkin bread and homemade caramel sauce, so I knew I had to make this pumpkin trifles recipe. This is a simple recipe to put together and it’s perfect for fall, when I usually have all the ingredients on hand. I layered these in half-pint canning jars. They’re perfect for 2 layers and you can put the lid on to chill in the refrigerator. When I was ready to serve the trifles, I removed the lid and added a dollop of whipped cream and the chopped pecans. The trifles looked as good as they tasted. I think next time I’ll make a richer homemade vanilla custard instead of the instant vanilla pudding I used. This might also get me motivated to make my own pumpkin butter so we can have these throughout the year as I almost always have pumpkin bread in the freezer.