Pumpkin Bread Trifle recipe- easy, no bake make-ahead dessert layered with pumpkin bread, cheesecake filling, whipped cream and a drizzle of caramel and chopped nuts.
Pumpkin Bread Trifle is an easy, no-bake dessert that’ll look stunning! on your Thanksgiving dessert table.
Whether you’re hosting a fall get-together or Thanksgiving dinner or you’re asking to bring dessert, this is what to bring.
It’s for bakers and non-bakers (like me) – created when I needed a last-minute dessert to take to a friend’s house. I remembered I had a loaf of pumpkin bread (another friend’s homemade sourdough version) tucked in the freezer. I grabbed a few fridge ingredients, and this no-fuss dessert was born.
Why you’ll love this Pumpkin Trifle:
- No bake, no cook – use store bought pumpkin bread.
- Made with moist cake-like bread — homemade or store-bought.
- Beautiful layered look in a trifle dish or large glass bowl.
- Individual servings or one large dish
- A great make-ahead dessert for busy holidays.
Ingredients needed to make Pumpkin Trifle:
- The bread: use a small loaf pumpkin bread (homemade or store-bought)
- Cheesecake layer: room temp cream cheese, Cool Whip, sour cream, powdered sugar, pumpkin pie spice, vanilla extract and a splash of milk
- Toppings: a dollop of the Cool Whip, salted caramel sauce (the kind you use for ice cream) and finely chopped hazel nuts.
- The vessel: large trifle bowl, clear glass bowl OR individual trifle bowls
- optional garnish: pomegranate seeds
How to make Pumpkin Bread Trifle
1. Prep the Pumpkin Bread
Cut pumpkin bread into 1-inch size cubes (bite size).
2. Make the cream cheese mixture
In a medium bowl, use a hand mixer on medium speed to blend the cream cheese, cool whip, sour cream, powdered sugar, vanilla extract and pumpkin pie spice together until smooth.
Add 2-3 tablespoons of milk blending to combine well (adjust amount of milk to reach creamy texture that will ‘dollop’ easily onto the pumpkin bread).
3. Layer the trifle
Add half of the cubed pumpkin bread to the trifle bowl, followed by half of the cheesecake filling, smoothing it over the top of the pumpkin bread. Note: if you’re using individual trifle bowls, divide bread and cheesecake filling equally between them.
Add a drizzle of caramel then another layer of pumpkin bread (using the rest of it) and the remaining cream cheese filling. Cover with plastic wrap and refrigerate until you’re ready to serve.
Serving suggestions:
Just before serving, remove from the fridge:
- top with another dollop of Cool Whip
- a sprinkle of finely chopped nuts
- a drizzle of the delicious caramel sauce
- Optional: sprinkle on a few pomegranate seeds then serve right away
Pair this easy trifle dessert with:
- Hot beverages: Coffee, chai latte, or hot apple cider.
- Sangria: Try my favorite fall beverages: red sangria and white sangria.
- Swap hazel nuts for pecans, crushed gingersnaps or even a drizzle of chocolate sauce!
Substitutions and variations:
- Of course if you prefer – make your own pumpkin bread.
- Spice cake, gingerbread or pound cake would also be delicious.
- Make homemade whipped cream using heavy cream instead of Cool Whip.
- Splash a bit of bourbon into the cheesecake mixture.
Make ahead and storage tips:
- Make Ahead: assemble up to 24 hours in advance and refrigerate covered in an airtight container or tightly wrapped trifle dish. The flavors deepen as it chills, making it even better the next day (add Cool Whip, nuts and caramel topping just before serving).
- Storage: Keep leftovers in the fridge for up to 3 days. The layers may soften slightly, but it’ll still be delicious.
- Shortcut Tip: make the cream cheese/cheesecake filling and slice the bread a day ahead. Store separately (cream cheese in the fridge). Layer a few hours before serving.
More popular Thanksgiving recipes:
No Bake Pecan Pie Cheesecake Jars
Fool-Proof Thanksgiving Gravy (with OR without drippings!)
Green Bean Casserole for two (small batch, no canned soup or canned onions!)
👉 Get the full printable recipe below and save it for your next Thanksgiving, Friendsgiving or any fall gathering!
Enjoy!
Easy NO BAKE Pumpkin Bread Trifle
Equipment
- large trifle bowl, clear glass bowl OR individual trifle bowls
Ingredients
- 1 loaf pumpkin bread store bought OR homemade
- 8 ounces cream cheese softened to room temperature
- 8 ounce tub Cool Whip
- 1/2 teaspoo pumpkin pie spice
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk any kind you have
- salted caramel sauce the kind you use for ice cream
- 1/4 cup hazel nuts chopped (can swap pecans or walnuts)
- 1/4 cup pomegranate seeds optional garnish
Instructions
- Cut pumpkin bread into bite size cubes (about 1" square).
- To a medium bowl, use a hand mixer on medium speed to blend the cream cheese, cool whip, sour cream, powdered sugar, vanilla extract and pumpkin pie spice together until smooth.
- Blend in 2-3 tablespoons of milk to reach a creamy texture ‘dollop’ easily onto the pumpkin bread layer.
- Add half of the cubed pumpkin bread to the trifle bowl, followed by half of the cheesecake filling, smoothing it over the top of the bread. Note: if you’re using individual trifle bowls, divide bread and cheesecake filling equally between them.
- Add a drizzle of caramel then the rest of the pumpkin bread cubes. Top with the rest of the cream cheese filling. Cover with plastic wrap and refrigerate until you’re ready to serve.
- Remove from the fridge, top with another dollop of Cool Whip, a srinkle of finely chopped nut, sa drizzle of caramel sauce and (optional) sprinkle on a few pomegranate seeds. Serve right away
Notes
- Use store bought pumpkin bread, your own homemade or a friend’s.
- Any extra pumpkin bread can be sliced and frozen. Thaw and enjoy with coffee.
Asked to bring a dessert to Thanksgiving dinner (or hosting your own)? This NO BAKE Pumpkin Bread Trifle is what to bring – besides AMAZING flavor it gives bakers and non-bakers (like me!) bragging rights at any gathering.