| |

Pumpkin Cream Pie Trifles

Pumpkin cream cheese filling layered with whipped cream and crushed gingersnap cookies — a no-bake Thanksgiving dessert that everyone will love! 

We all know that Pumpkin Pie is a staple on the Thanksgiving table. I know I look forward to it every year. But sometimes you want to change it up a bit. And you can do just that with these Pumpkin Cream Pie Trifles!

When you are stressing about planning your Thanksgiving dinner, it’s nice to have some things that take little to no time or, even better, no-bake! That’s why I love these Pumpkin Cream Pie Trifles. They won’t take up any space in your oven. You don’t have to add it to your baking times. And it’s nice and light which we all need after a full Thanksgiving dinner.

Just Take Me to the Pumpkin Cream Pie Trifles Already! 

I get a lot of questions about my recipes from my readers! To better serve them. I like to share all of my tips and tricks with each recipe.

If you would rather skip over this info and get straight to the Pumpkin Cream Pie Trifles – please scroll to the bottom of the page where you will find the easy printable instructions.

While you can make your own whipped cream for this trifle, use store-bought to save yourself some even more time What I love the most is getting a big scoop of all the layers! From the light whipped cream to the firm pumpkin cream cheese filling to the snap of the gingersnaps, they are going to be hit.

You can make the pumpkin cream cheese filling prior to serving. However, assemble your trifles within several hours of serving. This will keep your gingersnaps crispy!

Pumpkin Cream Pie Trifles

If you love these Pumpkin Cream Pie Trifes as much as I do, please give it five stars and help share on Facebook and Pinterest.

Pumpkin Cream Pie Trifles

Pumpkin Cream Pie Trifles

Pumpkin cream cheese filling layered with whipped cream and crushed gingersnap cookies — a no-bake Thanksgiving dessert that everyone will love! 

Prep Time 10 minutes
Total Time 10 minutes


  • 10 oz container of whipped cream
  • 8 oz cream cheese, softened
  • 1 1/4 cups pumpkin puree
  • 3/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cups crushed gingersnaps


  1. In a bowl, beat cream cheese, pumpkin puree, ¾ cup powdered sugar, and cinnamon until smooth and combined. Fold ½ cup of whipped cream into pumpkin mixture.
  2. In small glasses or individual trifle dishes, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Top each portion with a sprinkling of crushed gingersnaps.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information



Serving Size


Amount Per Serving Calories 480Total Fat 23gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 9gCholesterol 56mgSodium 378mgCarbohydrates 63gFiber 2gSugar 27gProtein 6g

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes are a celebration of the summer season’s bounty, bringing together the wholesome goodness of fresh vegetables with the depth of garlic and the richness of Parmesan cheese. This dish embodies the art of simplicity, allowing each ingredient to shine

Looking for more recipes like this one? Check out my Good Eats Pinterest Board! Don’t forget to pin the directions for these Pumpkin Cream Pie Trifles so you can make it for yourself!

Similar Posts

One Comment

Comments are closed.