Pumpkin Spice Trifle with Gingersnap Layers

Craving a show-stopping fall dessert that’s quick, creamy, and downright irresistible? This Pumpkin Spice Trifle with Gingersnap Layers checks every box. It’s a no-bake beauty made for cozy gatherings, and it delivers bold autumn flavor with almost zero fuss. You’ll stack spiced cookie crunch with a cloud of pumpkin mousse and billows of vanilla cream, so every spoonful feels festive. Because the flavors deepen as it chills, this trifle tastes even better the next day perfect for Thanksgiving, Friendsgiving, potlucks, or any night you want dessert to steal the spotlight.
At a Glance – Servings: 12–14 – Prep Time: 25 minutes – Cook Time: 0 minutes – Total Time: 2 hours 25 minutes (includes chilling) – Difficulty: Easy – Estimated Cost: $14–$18

Ingredients

Gingersnap cookies (crushed + whole for layering): 4–5 cups crumbs (14–16 oz / 400–450 g)

• Best: crisp store-bought gingersnaps
• Swap: speculoos/Biscoff (milder spice) or gluten-free gingersnaps

Unsweetened pumpkin purée: 2 cups (16 oz / 450 g)

• Use 100% pumpkin, not pie filling

Instant vanilla pudding mix: 1 box (3.4 oz / 96 g)

• Swap: white chocolate pudding for richer flavor

Cold milk: 1½ cups (360 ml)

• Whole milk = creamy
• Dairy-free milk = works if thick

Cream cheese (softened): 8 oz (226 g)

• Adds body + tang
• Swap: mascarpone (extra luxe) or Greek yogurt (lighter)

Brown sugar: ¼ cup (50 g), adjust to taste

Powdered sugar: ½ cup (60 g), divided

• ¼ cup for mousse
• ¼ cup for whipped cream

Pure vanilla extract: 2 tsp, divided

Pumpkin pie spice: 2–3 tsp

• Or: 2 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ⅛ tsp cloves

Fine sea salt: pinch, to balance sweetness

Heavy whipping cream (cold): 2½ cups (600 ml)

Optional mix-ins/toppings:

Candied ginger (minced): 2 tbsp

Salted caramel sauce: ½ cup (120 ml)

Toasted pecans: ¾ cup (85 g)

Step-by-Step Instructions

Make the pumpkin mousse

• In a large bowl, whisk together pumpkin purée, softened cream cheese, brown sugar, ¼ cup powdered sugar, 1 teaspoon vanilla, pumpkin pie spice, and a pinch of salt until smooth and velvety.
• For extra lightness, beat ½ cup (120 ml) heavy cream to soft peaks and fold into the pumpkin mixture.
• Taste and adjust sugar or spice as needed.

Prepare the vanilla cream

• In a chilled bowl, beat the remaining 2 cups (480 ml) heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until soft–medium peaks form.
• Keep it plush and spreadable, not overly stiff.

Whisk the pudding

• In another bowl, whisk instant vanilla pudding mix with 1½ cups cold milk for 2 minutes.
• Let sit 5 minutes to thicken.
• (Optional: fold in ½ cup whipped cream for a silkier texture.)

Layer the trifle

• In a 3–4 quart clear trifle bowl, add a generous layer of gingersnap crumbs (or stand whole cookies around the sides for a decorative ring).
• Spoon on half the pumpkin mousse, drizzle with caramel (optional), add half the pudding, then half the whipped cream.
• Repeat the layers: cookies → mousse → pudding → cream.
• Reserve a handful of crumbs for garnish.

Chill and finish

For extra presentation, pipe whipped cream rosettes around the edges and drizzle with caramel.

Cover and chill for at least 2 hours (up to 24 hours) to let flavors meld.

Before serving, top with toasted pecans, candied ginger, and reserved cookie crumbs.

Pro Tips & Variations

Make It Pop (Texture & Flavor)

• Crisp gingersnaps for crunch → They’ll soften just enough as the trifle rests.
  • Tip: If cookies are extra crisp, splash 2–3 tablespoons milk over the crumb layer to prevent a rock-hard bite.
• Chill tools for success → A cold bowl + beaters help whipped cream reach plush peaks quickly.
• Front-load flavor → Mix pumpkin pie spice with brown sugar before adding to pumpkin purée; blooming spices deepens flavor.
• Clean layers → Spoon mixtures against the glass first, then fill the center to keep sides neat.
• Balance the sweetness → Add a pinch of salt to both mousse and cream for contrast and depth.
• Pipe for presentation → Use a piping bag, or snip the corner of a zip-top bag for quick rosettes.
• Keep it cool → Assemble with well-chilled components so the layers hold their shape.

Lower Sugar → Choose sugar-free pudding mix, reduce sugar in whipped cream, and lean on spice + vanilla for flavor.

Mini No-Bake Pumpkin Trifles → Assemble in 8–10 small glass jars for individual servings.

Speculoos Swap → Use Biscoff cookies and an extra sprinkle of cinnamon for a gentler spice note.

Caramel-Pecan Crunch → Top with caramel drizzle and a shard of salted pecan brittle for drama.

Chocolate Twist → Fold in mini chocolate chips or dust cocoa powder over the whipped cream.

Dairy-Light → Replace half the cream cheese with Greek yogurt; also lighten whipped cream with yogurt for a tangy balance. Chill overnight for clean slices.

Gluten-Free Pumpkin Trifle → Use gluten-free gingersnaps and check the pudding mix is GF-certified.

Serving Suggestions

Use a clear trifle bowl so the Pumpkin Spice Trifle with Gingersnap Layers shines. Those stripes sell the dessert before the first bite. – For tidy scoops, dip a large serving spoon in hot water, wipe dry, then scoop straight down and lift. – Pairings: hot coffee, black tea, chai, or warm apple cider play beautifully with spice. – Add contrast: fresh whipped cream quenelles and a tiny pinch of flaky salt on top—simple, but wow. – For a party platter, garnish with a ring of whole gingersnaps pressed upright along the rim, then scatter toasted pecans in the center.

Storage & Reheating

Refrigerate: Cover tightly and store up to 3 days. The cookie layers will soften more each day—still delicious, just more pudding-cake vibes. – Make-Ahead: Assemble 12–24 hours before serving for the best set and flavor. Keep toppings (pecans, extra crumbs, caramel) to add right before serving so they stay crisp. – Freezing: Not recommended; whipped cream and pudding don’t thaw with a stable texture. – Leftover Components: If storing components separately, keep the pumpkin mousse and whipped cream in airtight containers for up to 2 days; whisk briefly before layering.

Troubleshooting

• Mousse too loose? Beat ¼–½ cup more cream to soft peaks and fold in, or whisk in 1–2 tbsp instant pudding. Chill 30–60 minutes and re-check.
• – Layers sliding? Go lighter on caramel between layers, and avoid overfilling near the edges. Keep components cold while assembling.
• – Cookies too hard after chilling? Lightly sprinkle milk over the cookie layer next time, or crumble more finely so they hydrate faster.
• – Too sweet? Reduce powdered sugar in the whipped cream and use unsweetened toppings; add a little extra spice and salt to balance.
• – Not enough spice? Add ½–1 tsp more pumpkin pie spice to the mousse; taste before layering.
• – Grainy whipped cream? You’ve gone past stiff peaks. Whisk in 2–3 tbsp fresh cream to rescue the texture.