Trifle Made with Pumpkin Bread and Pepita Streusel

This stunning layered trifle begins with a moist, spiced pumpkin bread. While homemade is always an option, a store-bought loaf works perfectly for convenience. Ensure the bread is free of extras like nuts or raisins. Cube the bread and layer it with a delightful, crunchy streusel and whipped cream enhanced with cream cheese. The result is a spectacular Thanksgiving dessert that can be prepared ahead of time. Perfect for autumn and winter celebrations, this trifle is guaranteed to impress at any gathering.

What Exactly is a Trifle?

A trifle is a classic English dessert featuring layers of cake (pumpkin bread qualifies as cake), whipped cream or pudding, and often fruit. It’s typically presented in a tall, straight-sided glass dish known as a trifle bowl. If you don’t own one, a large glass bowl works just as well. While a non-glass bowl can be used, the beauty of the layered dessert won’t be as visible.

Preparing Trifle in Advance

This dessert improves in flavor after a few hours in the fridge. For the best results, assemble and refrigerate it 8 to 24 hours before serving. Add the final sprinkle of pepita just before serving to maintain its crunch. To prepare even further ahead, you can make the components separately:

• Whipped cream mixture: Prepare and refrigerate up to 2 days before assembling. Let it sit at room temperature for 30 minutes and whisk vigorously before layering.
• Streusel: Bake the streusel up to 3 days in advance. Store it in an airtight container at room temperature.
• Pumpkin bread: If baking your own pumpkin bread, it can be made up to 3 days ahead. Cool, wrap, and store at room temperature. Alternatively, bake it up to 3 months in advance, cool, wrap well, and freeze. Thaw overnight at room temperature before use.

Ingredients

• 1/2 cup all-purpose flour

• 1/4 cup (1/2 stick) unsalted butter, melted

• 1/4 cup roasted pumpkin seeds

• 1/2 teaspoon pumpkin pie spice

• 1/4 teaspoon kosher salt

• 1/4 cup plus 2 tablespoons packed dark brown sugar, divided

• 8 tablespoons granulated sugar, divided

• 2 cups heavy cream

• 2 8-ounce packages cream cheese, softened

• 12 cups 1-inch cubes pumpkin bread (from 1 large loaf)

Directions

Prepare the Streusel

Preheat the oven to 350°F. In a medium bowl, mix flour, melted butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar. Spread the mixture evenly on a parchment-lined baking sheet. Bake for 20 to 25 minutes until golden brown. Break up any large clumps after baking and let it cool completely, about 15 minutes.

Whip the Cream and Blend the Cream Cheese

Using an electric mixer on medium-high speed, beat the cream in a medium bowl until soft peaks form, approximately 90 seconds. In a separate large bowl, mix cream cheese with the remaining 2 tablespoons of brown sugar and 6 tablespoons of granulated sugar on medium speed until smooth, about 1 minute. (There's no need to clean the beaters between steps.)

Merge the Whipped Cream and Cream Cheese Mixtures

Gently fold half of the whipped cream into the cream cheese mixture until just combined. Then, incorporate the remaining whipped cream.

Layer the Trifle

Layer 4 cups of pumpkin bread cubes in a large trifle dish. Spread 2 cups of the cream cheese mixture over the bread, then sprinkle with 1/2 cup of pepita streusel. Repeat this layering process twice more. Top the trifle with the remaining 1/2 cup of streusel. Cover and refrigerate for at least two hours or up to one day.

Storage Instructions

Store the leftover trifle in an airtight container in the refrigerator for up to 3 days. While it may become slightly soggy after a day or so, it will still taste delightful.

Additional Fall Dessert Ideas

These recipes are perfect for Thanksgiving or any other autumn celebration.

• Baked Apple Sundaes
• Maple Pumpkin Pie
• Pumpkin Swirl Cheesecake Bars
• Apple Spice Donut Pudding
• Chocolate Almond Cake
• Brown Butter and Vanilla Pear Pie
• Ginger-Apple Tarte Tatin
• Apple Pie Skillet Cake

Nutritional Information (per serving)