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Phyllis' Pumpkin Tifle


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  • Crumb crust:
  • 1 cup quick oats
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 3/4 cup melted butter
  • Filling:
  • 1 8-ounce package softened cream cheese
  • 1 29-ounce can pumpkin
  • 1 14-ounce can sweetened condensed milk
  • 2 3.4 ounce packages french vanilla instant pudding mix
  • 3 cups cold milk
  • 1/2 teaspoon cinnamon
  • 1 8-ounce container thawed cool whip


Servings 10


Step 1

Preheat oven to 350

In a large bowl, stir oats, cracker crumbs, pecans, brown sugar and spices for crust. Add melted butter and stir to combine. Spread mixture on a baking sheet and bake in oven for 10-15 minutes or until pecans are toasted. Let cool

In another bowl, beat cream cheese at medium speed until smooth. Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk and cinnamon and beat until mixture is smooth.

Reserve 2 tablespoons crumb crust mixture. Layer 1/2 of remaining crumb crust mixture in the bottom of a trifle dish or large glass bowl. Spoon 1/2 of pumpkin filling over crumb crust and top with 1/2 of whipped topping. Repeat crumb crust and pumpkin filling layers, reserving remaining whipped topping.

Refrigerate for 1 hour or overnight. Just before serving, garnish trifle with remaining whipped topping and sprinkle with reserved crumb crust mixture. Serve immediately


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