Ingredients

The following ingredients have 16 Servings
  • 22 ounces Angel Food Cake
  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 16 ounces cream cheese ((I used light))
  • 15 ounces pure pumpkin
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin pie spice (plus extra for dusting the top)

Instruction

  • In a large bowl or bowl of a stand mixer, beat heavy whipping cream, powdered sugar and ½ teaspoon of vanilla extract together until stiff peaks form. Set aside.
  • In another medium bowl, beat cream cheese until light and fluffy.
  • Add pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined. Fold in one third of the whipped cream.
  • Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.
  • Layer with one third of the pumpkin cheesecake mixture followed by one third of the remaining whipped cream.
  • Repeat layers twice, finishing with remaining whipped cream.
  • Sprinkle with additional pumpkin pie spice if desired.
  • Refrigerate until ready to serve. Best after 2 hours of chilling.