Go Back

Spooky Pumpkin Trifle

This Halloween-inspired trifle layers creamy spiced pumpkin puree with crunchy ginger cookies and fluffy whipped cream, creating a festive and indulgent dessert. The assembly relies on simple layering techniques that highlight contrasting textures and flavors, resulting in a visually striking and delicious treat. It’s perfect for making ahead and serving at any spooky gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Halloween
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree or sweet potato puree as a substitute
  • 1 cup ginger cookies crushed into chunks or fine crumbs
  • 1 cup heavy cream chilled for whipping
  • 2 tablespoons maple syrup or honey adjust to taste
  • 1 teaspoon ground cinnamon or use freshly ground
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • for garnish Halloween sprinkles or crushed cookies optional, for decoration

Equipment

  • Large glass trifle dish
  • Electric mixer
  • Spatula
  • Serrated knife
  • Measuring cups and spoons

Method
 

  1. Begin by chilling your mixing bowl and beaters in the freezer for about 10 minutes to ensure fluffy whipped cream.
  2. Pour the heavy cream into the chilled bowl and beat with an electric mixer on medium-high speed until soft peaks form—listen for a gentle swish and look for a billowy texture.
  3. Gradually add the maple syrup, cinnamon, nutmeg, and clove to the cream, then continue beating until stiff peaks are achieved—your whipped cream should hold its shape when lifted.
  4. In a separate bowl, mix the pumpkin puree with a teaspoon of cinnamon and a tablespoon of maple syrup, stirring until smooth and fragrant.
  5. Crush the ginger cookies into small chunks or crumbs using a serrated knife, and toast them lightly in the oven at 350°F (175°C) for 5 minutes to enhance crunch—let cool before layering.
  6. Start assembling the trifle by spreading a thick layer of spiced pumpkin at the bottom of your glass dish—about 2 centimeters deep—using a spatula to smooth it out.
  7. Add a generous layer of crumbled ginger cookies over the pumpkin, covering the surface evenly for crunch and flavor.
  8. Spread a layer of whipped cream over the cookies, creating a fluffy, white contrast that adds richness to the layers.
  9. Repeat the layers: pumpkin, cookies, and whipped cream, until you fill the dish, ending with a final layer of whipped cream on top.
  10. Finish with a decorative dollop of whipped cream and sprinkle Halloween sprinkles or crushed cookies over the top for a festive touch.
  11. Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and the layers to set—this makes serving easier and more visually appealing.

Notes

For a dairy-free version, swap heavy cream with coconut cream and ensure whipped coconut cream is chilled before whipping. You can also substitute graham crackers for ginger cookies to vary the flavor. Keep an eye on the cookies during toasting to prevent burning. This dessert can be made a day ahead for maximum flavor melding.