Is canned pumpkin the same as pumpkin pie filling?

No, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.

How long can I keep a trifle out of the refrigerator?

In the cool fall and winter months, it can be left out for about 2 hours. However, getting it back in the fridge as soon as possible is always best for food safety reasons. Just let everyone know they can take more from the fridge.

Pumpkin Trifle

Active Time:

20 mins

Cool Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

12

Nutrition Profile:

Sesame-Free Soy-Free Vegetarian

Pumpkin Trifle is the perfect dessert for a cozy fall day. Cubes of moist, spiced pumpkin cake are nestled between layers of creamy pumpkin filling and fluffy whipped cream. We cut the oil in the cake by using cinnamon applesauce, which bumps up the flavor and the moisture. This is sure to become one of your go-to cake recipes with whole-wheat flour for extra fiber, and beta carotene–rich pumpkin puree. Read below for our expert tips, including how to assemble your trifle, and what to use if you don’t have a trifle dish.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

For trifles, use larger cake pieces to prevent them from getting mushy when refrigerated overnight.
You can use a glass bowl if you don't have a trifle dish.
This dessert is quick, easy and perfect for sharing with family and friends during the fall season, especially at Thanksgiving.
Serve it with a regular cup of hot coffee, a chai latte, or your favorite warm tea.

Nutrition Notes

Pumpkin puree’s nutritional benefits should come as no surprise. As a member of the squash family, pumpkin’s rich orange color shows that it is high in vitamin A, which is beneficial for your immunity and for your eye health. It also contains potassium to help keep your blood pressure in a healthy range. Look for pumpkin puree versus pumpkin pie filling (which already contains spices) to control the added sugars in your recipes.
Whole-wheat flour is added to this recipe to provide some extra fiber to aid in digestive health. Adding in small amounts of whole-wheat flour in place of all-purpose flour can bump up the fiber content of your baked goods without changing the end result—and every extra gram of fiber helps!
Cinnamon applesauce is a flavor-packed addition to this recipe that helps provide moisture to the cake and is a good substitute for some of the oil in the cake. You’ll also get an extra gram of fiber and some vitamin C to bump up the nutrition in this delicious dessert.

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Ingredients

Baking spray
¾ cup all-purpose flour
½ cup whole-wheat flour
3 teaspoons pumpkin pie spice, divided
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup packed dark brown sugar
¾ cup unsweetened cinnamon applesauce
2 large eggs
6 tablespoons neutral oil, such as canola or avocado
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 (3.4-ounce) package vanilla instant pudding and pie filling
1¼ cups whole milk
2 tablespoons pure maple syrup, divided
1 cup heavy cream
2 tablespoons chopped pecans, toasted

Directions

Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.
Whisk ¾ cup all-purpose flour, ½ cup whole-wheat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl until well combined.
In another medium bowl, combine ¾ cup brown sugar, ¾ cup applesauce, 2 eggs, 6 tablespoons oil and 1 teaspoon vanilla. Gradually whisk the egg mixture into the flour mixture until just combined.
Pour the batter into the prepared pan, spreading into an even layer. Bake until a wooden pick inserted in the center comes out clean and the center looks set, 20 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 1 hour.

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Meanwhile, place 1 (15-ounce) can pumpkin puree, 1 (3.4-ounce) package pudding mix, 1¼ cups whole milk, 1 tablespoon maple syrup and the remaining 1 teaspoon pumpkin pie spice in a medium bowl; beat with an electric mixer on medium-low speed until fully combined, 1 to 2 minutes. Cover and refrigerate until ready to use.

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
When the cake has cooled, place 1 cup heavy cream in a medium bowl; beat with an electric mixer on medium-high speed until just starting to thicken, about 2 minutes. Add the remaining 1 tablespoon maple syrup; beat until medium-stiff peaks form, about 1 minute.
Remove the cooled cake from the pan, cut into 1-inch cubes. Spread about ¾ cup pumpkin mixture in an even layer on the bottom of a medium (5-quart) trifle dish. Top with about 2¼ cups cake cubes; repeat the layers once. Top with about ¾ cup whipped cream mixture, spreading in an even layer. Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream. Sprinkle with toasted pecans.

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

To make ahead

Make the cake (Steps 1-4); wrap it when cooled and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Prepare the pumpkin pudding (Step 5) and cover and refrigerate it for up to 2 days. You can assemble the trifle, cover and refrigerate it for up to 8 hours.

Nutrition Information

Serving Size: about 1 cup

Calories 315, Fat 17g, Saturated Fat 6g, Cholesterol 56mg, Carbohydrates 39g, Total Sugars 25g, Added Sugars 20g, Protein 4g, Fiber 2g, Sodium 310mg, Potassium 117mg

Frequently Asked Questions

Is canned pumpkin the same as pumpkin pie filling?

No, it’s not the same. Canned pumpkin puree is unsweetened and can be used as a versatile ingredient in various recipes, while pumpkin pie filling contains sugar and spices. Understanding the difference will help you select the right pumpkin product for your cooking and baking needs.
How long can I keep a trifle out of the refrigerator?

In the cool fall and winter months, it can be left out for about 2 hours. However, getting it back in the fridge as soon as possible is always best for food safety reasons. Just let everyone know they can take more from the fridge.

EatingWell.com, November 2024

Additional reporting by

Sarah Pflugradt, Ph.D., RDN, CSCS

and

Linda Frahm