This Maple Pecan & Pumpkin Cheesecake Trifle is a perfect mix of creamy, crunchy, and sweet all layered up in one glass. You get the smooth pumpkin cheesecake filling, the crunchy toasted pecans, and a touch of rich maple syrup that makes every bite feel like fall on your spoon. It’s colorful, inviting, and looks beautiful when served.
I love making this trifle when I want something special but don’t want to fuss too much. It’s great because you can prepare the components ahead of time and just layer it all together before serving. Plus, the pecans add a nice crunch that keeps the texture exciting—trust me, everyone ends up sneaking extra pecans from the bowl!
My favorite way to enjoy this trifle is with a cup of hot coffee or tea on a chilly afternoon. It feels like a cozy little celebration in every bite, and it’s always a hit when I share it with friends or family during the holidays. If you want to make it even easier, you can use store-bought pumpkin pie spice or pecan pie filling, and no one will know the difference!
Key Ingredients & Substitutions
Cream Cheese: This gives the trifle its creamy, tangy base. If you want a lighter option, try using Neufchâtel cheese or a dairy-free cream cheese for a vegan twist.
Pumpkin Puree: Canned pumpkin puree works best for smooth texture. If fresh pumpkin is your choice, cook and puree it well. Avoid pumpkin pie filling since it has added sugars and spices.
Ginger Snap Cookies: They add crunch and spice. If unavailable, graham crackers or gingersnap crumbs work too. Just crush them into bite-size pieces for layering.
Pecans: Toasting pecans enhances their flavor and crunch. If you prefer another nut, walnuts or almonds make good substitutes.
Maple Syrup: Adds warm sweetness. Honey or agave syrup can replace maple syrup but will change the flavor slightly.
How Do You Whip Cream and Fold It Without Losing Volume?
Whipping cream until stiff peaks form means it holds its shape. Watch as it thickens: soft peaks curl when you lift the whisk, stiff peaks stand straight. Don’t overwhip or it will turn grainy.
To gently fold the whipped cream into the pumpkin mixture:
- Use a large spatula and cut through the mixture from top to bottom.
- Turn the bowl slowly while lifting and folding the mixture over itself.
- Stop as soon as the whipped cream is blended to keep the light texture.
This technique keeps the trifle creamy and airy, making each bite light and smooth—just what you want in a dessert like this!
Equipment You’ll Need
- Large mixing bowls – for beating the cream cheese and whipping cream; sturdy and easy to mix in.
- Hand or stand mixer – makes whipping the cream and blending ingredients quick and smooth.
- Spatula – for gently folding in whipped cream without losing volume.
- Trifle bowl or large glass serving dish – displays the beautiful layers and makes serving easy.
- Measuring cups and spoons – ensures accurate ingredient portions.
- Cookie crusher or zip-top bag and rolling pin – to break cookies into pieces easily.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or almonds for a slightly different crunch and flavor.
- Add a layer of caramel sauce or drizzle maple syrup between layers for extra sweetness.
- Use vanilla or cinnamon-flavored cookies instead of ginger snaps to match different spice profiles.
- Mix in mini chocolate chips or chopped dark chocolate for a richer, decadent touch.
Maple Pecan & Pumpkin Cheesecake Trifle
Ingredients You’ll Need:
- 1 (8 oz) package cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, divided
- 2 tbsp maple syrup, plus extra for drizzling
- 1 1/2 cups ginger snap cookies, broken into chunks
- 1 cup pecan halves, toasted
- Ground cinnamon or extra pumpkin pie spice, for garnish
How Much Time Will You Need?
About 20 minutes to prepare and assemble, plus at least 4 hours (or overnight) chilling time in the fridge so the flavors combine and the cookies softens nicely.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, vanilla, and half the heavy cream (1/2 cup). Beat everything together until smooth and creamy.
2. Whip the Remaining Cream:
In a separate bowl, whip the other half of the heavy cream (1/2 cup) with the 2 tablespoons maple syrup until stiff peaks form—this means the cream holds its shape when you lift the whisk.
3. Gently Fold Whipped Cream Into Filling:
Carefully fold half of the whipped cream into the pumpkin cheesecake mixture to keep it light and fluffy. Use a spatula and fold slowly to avoid losing volume.
4. Build the Trifle Layers:
Start by adding a layer of broken ginger snap cookie pieces at the bottom of a large trifle bowl. Spoon a generous layer of pumpkin cheesecake filling over the cookies. Sprinkle toasted pecan halves evenly over the filling.
5. Repeat Layers and Top:
Add another layer of cookie chunks, followed by more pumpkin cheesecake filling, then pecans. Finish with a thick layer of the whipped cream on top.
6. Garnish and Chill:
Sprinkle crushed ginger snaps or a dash of cinnamon on top, and place a few whole pecan halves for decoration. Optionally, drizzle some extra maple syrup over the top. Cover and refrigerate for at least 4 hours or overnight.
7. Serve and Enjoy:
Spoon the trifle into individual bowls or glasses. Enjoy the creamy pumpkin flavors, sweet maple syrup, crunchy pecans, and spicy ginger snaps all in every bite!
Can I Use Frozen Whipped Cream for This Trifle?
It’s best to whip fresh heavy cream for this recipe to get the perfect fluffy texture. However, if using frozen whipped cream, thaw it fully in the fridge and gently fold it in to avoid breaking the texture.
How Long Can I Store Leftover Trifle?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cookies will continue to soften, so it’s best enjoyed within that time for the best texture.
Can I Make This Trifle Gluten-Free?
Yes! Use gluten-free ginger snap cookies or substitute with gluten-free crunchy cookies of your choice. Just make sure the pecans and other ingredients are also gluten-free.
Can I Substitute the Pumpkin Puree?
You can substitute canned pumpkin puree with homemade cooked and mashed pumpkin or sweet potato puree. Just avoid pumpkin pie filling since it contains spices and extra sugar.