No-Bake Pumpkin Pie Trifle is my go-to pumpkin spice treat. You cannot get any easier than this y’all! It’s as simple as pouring half your ingredients into your stand mixer, turning it on, and walking away for three minutes. Come back, layer it in a cup and you’re done.
Sweetie sweet foodie pro tip: if your pumpkin and milk is cold enough at the start.. you can eat your “sample” trifle right away while everyone still thinks you’re working hard in the kitchen! That’s right. Eat yours now. You deserve it!
No-Bake Pumpkin Pie Trifle
- 1 15 oz can Pumpkin Puree
- 1 block/8 oz Cream Cheese
- 1 3.4 oz box Instant Vanilla Pudding
- 1/2 cup Milk
- 1 tbsp Pumpkin Pie Spice
- 2 cups Crushed Graham Crackers
- 16 oz Whipped Cream
Before preparing, bring cream cheese to room temperature, and gather your stemless wine or dessert glasses.
In a large mixing bowl combine pumpkin puree and cream cheese with electric mixer until smooth and free of any lumps. Add instant vanilla pudding packet, milk, and pumpkin pie spice. Blend again. Set aside.
Scoop 1/4 cup of pumpkin pie filling into the bottom of each glass. Be careful not to get any excess on the sides or rim of your glass.
Layer (or swirl) 1/4 cup whipped cream on top of pumpkin filling. Pour 1/4 cup crushed graham crackers on top of whipped cream layer. Top graham crackers with 1/4 cup pumpkin pie filling.
Chill in refrigerator for 1 hour.
Garnish with dollop of whipped cream and dash of graham cracker crumbs. Serve immediately.