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Perfect Spiced Pumpkin Pomegranate Trifle: Easy Holiday Dessert

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A no-bake, make-ahead holiday dessert featuring layers of spiced pumpkin custard, cloud-light whipped cream, juicy pomegranate arils, and toasted pecans. It’s a stunning, stress-free showstopper that balances warm, earthy pumpkin with bright, tart pomegranate.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 can (12 oz) evaporated milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (115g) mascarpone cheese, softened
  • 1 store-bought or homemade pound cake (about 10–12 oz)
  • 1 large pomegranate, seeded (about 1 1/2 cups arils)
  • 1/2 cup (60g) toasted pecans, roughly chopped

Instructions

  1. Make the Spiced Pumpkin Custard: In a medium saucepan, whisk together pumpkin puree, sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Place over medium heat and slowly whisk in evaporated milk. Cook, whisking constantly, for 8-10 minutes until thickened and just beginning to bubble around edges. Do not boil vigorously. Remove from heat and cool completely.
  2. Prepare the Pound Cake: Cut pound cake into 1-inch cubes. Spread on a baking sheet and let dry out for about 30 minutes.
  3. Whip the Cream: In a large bowl, combine cold heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until soft peaks form. Add softened mascarpone and continue beating until stiff peaks form.
  4. Toast the Pecans: In a small dry skillet over medium heat, toast chopped pecans for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Cool.
  5. Seed the Pomegranate: Cut pomegranate in half horizontally. Hold one half over a bowl, cut side down, and whack firmly with a wooden spoon to release seeds. Remove any white pith.
  6. Assemble the Trifle: Place a layer of pound cake cubes in the bottom of a trifle bowl. Spoon about one-third of the cooled pumpkin custard over the cake. Sprinkle with pomegranate arils and toasted pecans. Dollop or pipe about one-third of the whipped cream over the top. Repeat layers two more times, ending with a final layer of whipped cream. Reserve some arils and pecans for garnish.
  7. Chill and Serve: Cover and refrigerate for at least 4 hours, preferably overnight. Before serving, garnish with reserved pomegranate arils, toasted pecans, and a dusting of cinnamon or pumpkin pie spice.

Notes

Cool the custard completely before layering to avoid a soggy trifle. The mascarpone stabilizes the cream; if unavailable, use softened cream cheese or 1 tablespoon instant vanilla pudding mix. For best results, assemble the night before and add garnishes just before serving.

Nutrition

Keywords: pumpkin trifle, pomegranate trifle, holiday dessert, no-bake dessert, make-ahead dessert, Thanksgiving dessert, Christmas dessert

Find it online: https://lirafood.com/perfect-spiced-pumpkin-pomegranate-trifle-easy-holiday-dessert/