Ingredients
Scale
- 3 cups angel food cake, cut into ½ inch squares or smaller
- 1.5 cups whipping cream
- ½ tablespoon sugar
- ½ teaspoon cinnamon
- 1 ½ cup pumpkin puree
- 8 ounces ⅓ less fat cream cheese
- 4 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon vanilla
- ¼ cup toasted pecans, chopped (optional)
- Caramel sauce for drizzle (optional)
Instructions
- In a medium bowl, mix the whipping cream with sugar and cinnamon.
- Beat with a mixer on medium-high speed until stiff peaks form. Set aside.
- In a separate bowl, mix pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and vanilla until combined.
- Gently fold in ⅓ cup of the whipped cream. Save the remaining whipped cream for topping.
- Place a layer of pumpkin mixture into the bottom of the glass.
- Add a layer of angel food cake on top.
- Continue layering pumpkin mixture and angel food cake until the glass is filled.
- Top each trifle with the remaining whipped cream.
- Chill in the refrigerator until ready to serve.
- Before serving, top with toasted pecans and drizzle with caramel sauce if desired.
Notes
This trifle is best served chilled and can be made ahead of time. For added texture and flavor, top with toasted pecans and a drizzle of caramel sauce just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 673
- Sugar: 35
- Sodium: 250
- Fat: 45
- Saturated Fat: 20
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 7
- Cholesterol: 70