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Caramel Pumpkin Trifles

These elegant caramel pumpkin trifles combine creamy pumpkin, rich caramel, and crunchy gingersnaps for a perfect no-bake fall dessert. Layer velvety pumpkin cream with sticky caramel and crisp cookie crumbles for an impressive treat that comes together in minutes.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cream Layer
  • 1 cup canned pumpkin purée not pie filling
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup brown sugar packed
  • 1 box instant vanilla pudding mix 3.4-oz
  • 1 cup cold milk
  • 1 cup heavy whipping cream
For the Caramel Layer
  • ½ cup caramel sauce homemade or store-bought
  • ¼ teaspoon sea salt optional, for salted caramel flavor
For the Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
For Assembly
  • 12-14 ginger snaps or shortbread cookies crushed
  • Extra caramel sauce and cookie crumbs for garnish

Equipment

  • Clear serving glasses
  • Mixing bowls
  • Whisk
  • Electric mixer or whisk for whipping cream

Method
 

  1. In a large bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, and cinnamon until well combined.
  2. Add the instant vanilla pudding mix and cold milk. Whisk continuously for about 2 minutes until the mixture thickens.
  3. In a separate bowl, whip 1 cup of heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the pumpkin mixture, being careful to maintain the airy texture.
  5. If using, stir the sea salt into the caramel sauce to create a salted caramel flavor.
  6. For the topping, whip 1 cup of heavy cream with powdered sugar and vanilla extract until firm peaks form.
  7. To assemble: In clear serving glasses, place a layer of crushed cookies at the bottom.
  8. Spoon a layer of the pumpkin cream over the cookies.
  9. Drizzle with caramel sauce.
  10. Repeat the layers of cookies, pumpkin cream, and caramel.
  11. Top with a generous dollop of the whipped cream topping.
  12. Garnish with an extra drizzle of caramel and a sprinkle of cookie crumbs.
  13. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Notes

These trifles can be made a day ahead and stored in the refrigerator. For a dairy-free version, swap in coconut cream and dairy-free pudding mix. Sweet potato purée can substitute for pumpkin in a pinch. Use gluten-free cookies for a gluten-free dessert. Dark chocolate sauce makes a delicious alternative to caramel if preferred.