Rating: 4 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

Chill out! Build this pumpkin trifle before holiday dinner guests arrive, then refrigerate it until the turkey is done. This is the ultimate make-ahead Thanksgiving dessert.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

1 hr
3 hrs
16 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease the bottom and 2 inches up the sides of two 9 x 5-inch loaf pans. In a large bowl stir together 3 cups granulated sugar, the pumpkin, oil, 2/3 cup water, and eggs until combined. In a medium bowl whisk together flour, soda, pumpkin pie spice, and salt. Stir into pumpkin mixture. Spoon batter into prepared pans.

  • Bake for 1 hour or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.

  • Meanwhile, for pecans, lightly grease a baking sheet. Place pecans close together in a single layer on prepared sheet. In a small saucepan bring 3 tablespoons water and remaining 3/4 cup sugar to boiling over medium; do not stir. Continue cooking over medium, without stirring, until mixture turns golden, about 6 minutes. As mixture cooks, use a pastry brush to brush sides of the pan with water to prevent crystals from forming. Remove from heat and pour over pecans. Let stand until cool, then break into pieces.

  • In a large bowl beat heavy cream, sour cream, powdered sugar, and bourbon with a mixer just until stiff peaks form.

  • To assemble, cut one bread loaf into 1-inch cubes. (Wrap and store remaining bread at room temperature up to 3 days or label and freeze up to 1 month.) In a 4-quart trifle dish make three layers of bread cubes, pecans, cream, and if desired, pomegranate seeds and caramel topping.


Assemble, cover and chill up to 8 hours before serving.

Nutrition Facts

685 calories; fat 39g; cholesterol 97mg; saturated fat 13g; carbohydrates 80g; mono fat 11g; poly fat 12g; trans fatty acid 1g; insoluble fiber 2g; sugars 57g; protein 7g; vitamin a 4824.7IU; vitamin c 1.6mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 61.3mcg; vitamin b12 0.2mcg; sodium 338mg; potassium 198mg; calcium 66mg; iron 2.2mg.