Introduction

This Pumpkin Toffee Crunch Trifle is a delightful no-bake dessert that combines classic English trifle charm with a cozy pumpkin spice twist. With layers of pumpkin loaf, toffee bits, and fluffy whipped cream, it’s perfect for festive gatherings or an easy autumn treat.

A clear glass trifle bowl holds a layered dessert placed on a white marbled surface, with a background of white tiles. The dessert has five visible layers: the bottom layer is dark brown crumbled cake with a crumbly texture; above it is a thick white creamy layer that looks smooth; next is another layer of dark brown crumbled cake with the same texture; topped by a light orange creamy layer that is smooth and thick; then another layer of dark brown crumbled cake; and the dessert is finished with a fluffy white whipped topping scattered with small dark brown crumbs. A dark plaid cloth and some small pine cones with green pine branches are nearby in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pumpkin loaves, store-bought or homemade, cut into one-inch cubes
1 cup toffee bits
3 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1 teaspoon pumpkin spice blend

Instructions

Step 1: Transfer the whipping cream to a chilled mixing bowl and beat on high speed until stiff peaks form.
Step 2: Add the sugar one tablespoon at a time, beating well to incorporate after each addition.
Step 3: Beat in the vanilla extract until fully combined.
Step 4: Remove one-third of the whipped cream and transfer it to a separate bowl. Gently fold in the pumpkin puree and pumpkin spice blend using a spatula.
Step 5: In a trifle bowl, layer one-third of the pumpkin loaf cubes, one-third of the toffee bits, and half of the plain whipped cream.
Step 6: Add the next layer with one-third of the pumpkin loaf cubes, one-third of the toffee bits, and all of the pumpkin-flavored whipped cream.
Step 7: For the final layer, use the remaining pumpkin loaf cubes, toffee bits, and plain whipped cream.
Step 8: Reserve two pumpkin loaf cubes and two teaspoons of toffee bits to garnish the top layer of whipped cream for a beautiful finish.
Step 9: Serve immediately, or cover and refrigerate for up to 12 hours to let the flavors meld.

Tips & Variations

Use a store-bought pumpkin loaf for convenience or bake your own for extra freshness.
Swap the toffee bits for crushed gingersnaps or pecans for a different crunchy texture.
For a dairy-free version, try coconut whipped cream and a vegan pumpkin loaf.
Prepare the trifle a day in advance to allow the flavors to develop fully.

Storage

Store the trifle covered in the refrigerator for up to 12 hours. It’s best enjoyed the same day but can be kept chilled overnight. When ready to serve, gently stir the top layer if any separation occurs. Avoid freezing as the whipped cream texture may change.

How to Serve

A clear glass bowl filled with a layered dessert resting on a white marbled surface, each layer visible through the glass. At the bottom is a thick layer of dark brown cake crumbs with a rough texture, followed by a smooth white creamy layer. Above that is another thick pile of dark brown cake crumbs. Above this is a thick creamy layer with an orange tint that looks soft and smooth. Another thick layer of irregularly broken dark brown cake crumbs sits on top. The dessert is finished with a fluffy white cream topping scattered with small dark brown crumbles. A blurred plaid cloth and small pinecones decorate the background, which is a white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.

How do I prevent the whipped cream from deflating?

Use cold cream and a chilled bowl for whipping, and beat just until stiff peaks form. Fold in ingredients gently to maintain the airiness of the whipped cream.

Pumpkin Toffee Crunch Trifle Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This Pumpkin Toffee Crunch Trifle is a delightful no-bake dessert combining moist pumpkin loaf, crunchy toffee bits, and luscious whipped cream flavored with pumpkin and pumpkin spice. Inspired by the classic English trifle, this easy-to-make treat layers seasonal fall flavors and textures for an indulgent yet effortless dessert perfect for autumn gatherings or holiday celebrations.

Author: Dana
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Trifle Base

2 pumpkin loaves, store-bought or homemade, cut into one-inch cubes
1 cup toffee bits

Whipped Cream

3 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Pumpkin Whipped Cream

1/3 cup pumpkin puree
1 teaspoon pumpkin spice blend

Instructions

Prepare Whipped Cream: Transfer the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks form, then add the sugar one tablespoon at a time, beating to incorporate fully. Beat in the vanilla extract until smooth and fluffy.
Make Pumpkin-Flavored Whipped Cream: Remove one-third of the plain whipped cream and transfer it to a separate bowl. Gently fold in the pumpkin puree and pumpkin spice blend using a spatula until evenly combined, creating a delicately spiced pumpkin whipped cream.
Layer the Trifle – First Layer: Place one-third of the pumpkin loaf cubes into a trifle bowl. Sprinkle one-third of the toffee bits evenly over the cubes, then add half of the plain whipped cream on top, spreading gently.
Layer the Trifle – Second Layer: Add another one-third of the pumpkin loaf cubes, followed by one-third of the toffee bits. Spread all the pumpkin-flavored whipped cream over this layer to add a vibrant pumpkin flavor.
Layer the Trifle – Third Layer: Finish with the remaining pumpkin loaf cubes and toffee bits. Top with the remaining plain whipped cream. For garnish, reserve two cubes of pumpkin loaf and two teaspoons of toffee bits and sprinkle them on top of the final whipped cream layer for a decorative crunch.
Chill and Serve: The trifle is ready to serve immediately but can be covered and refrigerated for up to 12 hours to allow flavors to meld and the dessert to set beautifully before serving.

Notes

Use chilled bowls and beaters for optimal whipped cream results.
Store-bought pumpkin loaf works well to save time, but homemade pumpkin bread adds a fresh, from-scratch flavor.
Adjust pumpkin spice blend quantity to taste if you prefer a stronger or milder spice flavor.
Prepare ahead by assembling and refrigerating up to 12 hours before serving; just add garnishes before serving for best presentation.
This dessert is best enjoyed within a day or two for freshness of texture.

Keywords: Pumpkin trifle, toffee crunch, no-bake dessert, pumpkin dessert, fall recipes, holiday dessert