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A small glass of pumpkin cream pie trifle topped with whipped cream and with a little spoon in it
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4.41 from 15 votes

Pumpkin Cream Pie Trifles

Pumpkin Cream Pie Trifles Dessert - Pumpkin cream cheese filling layered with whipped cream and crushed gingersnap cookies. Similar to pumpkin pie and pumpkin cheesecake, you will love this no-bake dessert perfect for Thanksgiving!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 587kcal
Author: Julie Evink


  • 1 ½ cups cold heavy cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1 ¼ cups pumpkin puree
  • ¾ cup powdered sugar
  • ½ teaspoon ground cinnamon
  • 2 cups crushed gingersnaps


  • Using a hand mixer or stand mixer, beat cream, ¼ cup powdered sugar, and vanilla extract until soft peaks form.
  • In a separate bowl, beat cream cheese, pumpkin puree, ¾ cup powdered sugar, and cinnamon until smooth and combined. Fold ½ cup of whipped cream into pumpkin mixture.
  • In small glasses or individual trifle dishes, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Top each portion with a sprinkling of crushed gingersnaps.


These trifles are best served within several hours of assembling. If they sit longer than that the gingersnaps will lose their crispness.


Calories: 587kcal | Carbohydrates: 56g | Protein: 6g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 123mg | Sodium: 335mg | Potassium: 332mg | Fiber: 2g | Sugar: 30g | Vitamin A: 9325IU | Vitamin C: 2.5mg | Calcium: 118mg | Iron: 3.3mg