Description
A stress-free, no-bake fall dessert featuring layers of creamy pumpkin cheesecake filling, graham cracker crumbs, and toasted pecans. It is perfect for parties, can be made ahead, and requires only 20 minutes of active prep time.
Ingredients
Scale
- 8 oz (225g) full-fat brick-style cream cheese, softened to room temperature
- 1 cup (240ml) cold heavy cream
- 15 oz (425g) can 100% pure pumpkin puree (not pie filling)
- ½ cup (100g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 sleeve (12-14 squares) graham crackers, crushed into coarse crumbs
- 2 tablespoons (30g) butter, melted
- ½ cup (60g) pecans, chopped and toasted
- Extra pumpkin pie spice for dusting (optional)
- Whipped cream for garnish (optional)
- Mini chocolate chips for garnish (optional)
Instructions
- Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Let them cool completely.
- Crush the graham crackers into coarse crumbs using a rolling pin or food processor. Mix the crumbs with the melted butter in a bowl.
- In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth (about 2 minutes).
- Add the sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cream mixture using a spatula until uniform in color and light in texture.
- Assemble the trifle by layering ingredients in a large glass bowl or individual jars: start with 1/3 of the graham cracker crumbs, then half of the pumpkin cream, then half of the toasted pecans. Repeat layers and finish with remaining crumbs.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and cookies to soften.
- Before serving, dust the top with extra pumpkin pie spice and add dollops of whipped cream if desired.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Toasting pecans is recommended for better flavor. Do not freeze this trifle as the texture of the cream and cookies will suffer. It keeps in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice or scoop
- Calories: 380
- Sugar: 24
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: pumpkin trifle, fall dessert, no bake dessert, easy party recipe, pumpkin cheesecake, autumn treats, make ahead dessert