Recipe For Pumpkin Pie Trifle

Place the mixture into a piping bag or large plastic zip top bag and refrigerate until you re ready to build the trifle.

Recipe for pumpkin pie trifle. Allow to cool to room temperature on a wire rack. Pour into the prepared dish. Cut the cake into 1 inch cubes.

Serve immediately or place in the refrigerator until ready to serve. In a stand mixer fitted with a whisk attachment whip the heavy cream to soft peaks. Set aside 1 4 cup of cake crumbs for topping.

Bake in the preheated oven for 45 to 50 minutes. Sprinkle one portion into a trifle bowl or 3 qt. Divide remaining crumbs into four portions.

In a large bowl combine the milk pumpkin pudding mixes and spices. Sprinkle cinnamon on top of the whipped cream. Using a trifle dish or in a bowl alternating layers of pudding cake and than whipped cream until all of the ingredients are used up.

Combine the cake mix vanilla pudding mix pumpkin water oil eggs and pie spice in a large mixing bowl. Spoon half into the serving bowl. Start with a layer of crust and top the crust with the pumpkin pie filling.

Once the cake is cooled cut the cake into 1 inch pieces. In a large bowl whisk together the pumpkin purée milk vanilla pudding mix and pumpkin pie spice until it starts to thicken.