Pumpkin Toffee Crunch Trifle Recipe

Introduction

This Pumpkin Toffee Crunch Trifle is a delightful no-bake dessert that combines the cozy flavors of pumpkin spice with the sweet crunch of toffee. Inspired by the classic English trifle, it’s layered with pumpkin loaf cubes, whipped cream, and toffee bits for an easy yet impressive treat.

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

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

Tips & Variations

• Use freshly whipped cream for the best texture and fluffiness.
• Substitute toffee bits with crushed gingersnap cookies or chopped pecans for a different crunch.
• If you prefer less sweetness, reduce the sugar in the whipped cream by half.
• For a dairy-free option, try coconut whipped cream and a vegan pumpkin loaf.

Storage

Store any leftover trifle covered in the refrigerator for up to 12 hours. Refrain from freezing, as the texture of the whipped cream and pumpkin loaf can change. Before serving, give it a gentle stir or add fresh whipped cream on top if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, you can prepare it up to 12 hours in advance and keep it refrigerated. This allows the flavors to blend beautifully.

What if I don’t have pumpkin loaf?

If you don’t have pumpkin loaf, you can use spice cake, pound cake, or even gingerbread cut into cubes as a tasty alternative.

Pumpkin Toffee Crunch Trifle Recipe

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★★★★★

4.9 from 116 reviews

This Pumpkin Toffee Crunch Trifle is an irresistible no-bake dessert combining tender cubes of pumpkin loaf with creamy pumpkin-spiced whipped cream and crunchy toffee bits. Inspired by the classic English trifle but with a cozy North American pumpkin spice twist, this layered delight is perfect for a festive occasion or a quick fall-inspired treat. Ready in under 30 minutes and easy to assemble, it makes a swoon-worthy addition to any dessert table.

• 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

Ingredients

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Pumpkin Loaf

• 2 pumpkin loaves (store-bought or homemade), cut into one-inch cubes

Whipped Cream

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

Pumpkin Mixture

• 1/3 cup pumpkin puree
• 1 teaspoon pumpkin spice blend

Crunchy Topping

• 1 cup toffee bits

Instructions

1. Prepare Whipped Cream: Transfer the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks form, ensuring the cream holds its shape well.
2. Add Sugar: Gradually add the sugar one tablespoon at a time while continuing to beat, allowing it to fully incorporate and sweeten the cream.
3. Flavor with Vanilla: Beat in the vanilla extract until well combined, enhancing the whipped cream’s aroma and taste.
4. Make Pumpkin Whipped Cream: Remove one-third of the plain whipped cream and transfer it to a separate mixing bowl. Gently fold in the pumpkin puree and pumpkin spice blend using a spatula until the mixture is uniform and creamy.
5. Build First Layer: Place one-third of the pumpkin loaf cubes into a trifle bowl, then sprinkle one-third of the toffee bits over the cubes. Add half of the plain whipped cream on top, spreading evenly.
6. Build Second Layer: Add another one-third of the pumpkin loaf cubes, followed by one-third of the toffee bits. Spread all of the pumpkin-flavored whipped cream evenly on this layer.
7. Build Third Layer: Layer the remaining pumpkin loaf cubes and toffee bits. Top with the remaining plain whipped cream for a creamy finish.
8. Garnish: Reserve two cubes of pumpkin loaf and two teaspoons of toffee bits to sprinkle over the top layer as garnish for an appealing crunch and visual interest.
9. Chill and Serve: The trifle may be served immediately, but for best flavor and texture, cover and refrigerate for up to 12 hours before serving to allow the flavors to meld.

Notes

• Use chilled whipping cream and a cold bowl for best whipping results.
• Store-bought pumpkin loaf works well for convenience, but homemade pumpkin bread can add a personal touch.
• The trifle can be assembled a day in advance and refrigerated to save time.
• Adjust the pumpkin spice blend quantity to taste for more or less warmth.
• Ensure the toffee bits are fresh and crunchy to maintain textural contrast.

Keywords: Pumpkin trifle, toffee trifle, no bake dessert, pumpkin spice dessert, fall dessert, layered trifle, whipped cream dessert