Gingersnap Pumpkin Trifle


This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.

Head-on view of a trifle bowl with layers of gingersnaps and pumpkin pudding
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
30 mins
12 servings


Candied Pecans:

  • ½ cup pecan halves

  • 1 tablespoon brown sugar

  • ½ teaspoon pumpkin pie spice

  • 2 tablespoons butter


  • 42 2-inch gingersnap cookies

  • 1 (15 ounce) can pumpkin puree

  • 1 (8 ounce) package cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 ¾ cups cold milk

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 2 cups frozen non-dairy whipped topping, thawed and divided


  1. Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.

  2. Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.

  3. Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.

  4. Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.

  5. Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.

  6. Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

Nutrition Facts (per serving)

323 Calories
20g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 49%
Cholesterol 29mg 10%
Sodium 373mg 16%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 21g
Protein 5g
Vitamin C 2mg 9%
Calcium 78mg 6%
Iron 2mg 9%
Potassium 192mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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