Chocolate Pumpkin Trifle





This is a long awaited recipe that I have been meaning to share with you all.  Chocolate Pumpkin Trifle…. Mmmmmm!

Are you a fan of trifles?  I never used to be… I mean I’m not really a fan of whipped cream.  But of course you know there is always an exception to the rule.  I was introduced to this recipe a last year during Thanksgiving.  My sister-in-law had found this recipe on EveryDay with Rachael Ray.  I was a little skeptical when she was making it but I said you know what I’ll give it a chance…. oh boy am I happy I did.

Now yes it does have pumpkin, but the beautiful thing is that you can’t even taste it.  Its mixed with marshmallow fluff and homemade whip cream, so don’t let that deter you from making it.  Also it’s layered with chocolate wafers that once put in the fridge allows them to get soft and just soak in with the homemade pumpkin cream and chocolate cream.  Last but not least between each layer is crushed toffee…. YEP, that’s right and of course I like to have toffee in each bite so make sure you sprinkle a lot! 🙂

trifle2 Collage

This Chocolate Pumpkin Trifle is such a hit that it has become one of my go to desserts to make for dinners, Teacher Luncheons, and house parties.  Such a yummy treat, that my son who does not like pumpkin LOVES it!


The ingredients needed are chocolate wafers, toffee, heavy cream, canned pumpkin, marshmallow fluff, and semi-sweet chocolate.

pumpkin mousse Collage

Start off by making the pumpkin mousse…

chocolate mousse collage

Next make the chocolate mousse…

trifle Collage

Now put it all together…


Look at all of those layers…. Mmmmmm



Chocolate Pumpkin Trifle

Prep Time: 30 minutes

Yield: 12 servings

Chocolate Pumpkin Trifle

This Chocolate Pumpkin Trifle is not only beautiful to look at but sinfully delicious.


  • 4 ounces Bittersweet Chocolate, (chopped, I used semi-sweet)
  • 4 cups Heavy Cream
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Pure Pumpkin Puree
  • 1 7 1/2 oz. jar Marshmallow Cream, (such as Marshmallow Fluff)
  • 2-3 bags Chopped Toffee, (I like a lot of toffee)
  • 1-2 boxes Chocolate Wafer Cookies, (such as Nabisco Famous)


  1. In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
  2. Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.
  3. In a medium bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
  4. Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl. Layer with one-third of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream. Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks Place 7 stacks in the trifle bowl. Top with the remaining pumpkin cream and half of the chocolate cream. Sprinkle with another third of the toffee. Top with the remaining 7 cookie stacks and chocolate cream.
  5. Cover and refrigerate for at least 6 hours and up to 24 hours. To serve, sprinkle with the remaining toffee.



Enjoy and see you next time!