Good Morning America Recipes

Tasting Table's Thanksgiving Pumpkin Cheesecake Trifle

A Different Dessert

PHOTO: Tasting Tables Thanksgiving Pumpkin Cheesecake Trifle.
Servings:Over 8
Difficulty: Easy
Cook Time: min

There's nothing wrong with classic holiday desserts like pumpkin or apple pie, but why not experiment a little this Thanksgiving? has developed quirky yet crowd-pleasing recipes that are sure to wow guests. Try out this fun recipe for Thanksgiving Pumpkin Cheesecake Trifle below.


  • For the pumpkin mousse:
  • 16 ounces cream cheese, softened
  • 2 cups canned pumpkin puree
  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • For the pistachio crumble:
  • 2/3 cups all-purpose flour
  • 3/4 cups instant oats
  • 6 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoons kosher salt
  • 1 cup roughly chopped pistachios
  • 6 tablespoons butter, melted
  • For the apricot compote:
  • 2 1/2 cups dried apricots, diced
  • 2 tablespoons granulated sugar
  • 2 tablespoons agave nectar
  • 1/4 cup apricot brandy
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons fresh-squeezed orange juice
  • Zest of 1 orange
  • 3 dashes orange bitters
  • For the pumpkin spice whipped cream:
  • 1 1/2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • 2 1/2 teaspoons pumpkin spice
  • Cooking Directions

    Make the pumpkin mousse:

    In a large bowl beat cream cheese until smooth with a hand-held mixer. Add pumpkin, sugar, pumpkin pie spice, and vanilla. Beat until creamy.

    Make the pistachio crumble:

    Preheat oven to 350 degrees F. In a large bowl, combine all ingredients and spread onto a baking sheet. Bake until toasted, about 25 minutes. Cool and then crumble with your hands.

    Make the apricot compote:

    Combine all ingredients in a medium saucepan and bring to a boil. Lower the heat to medium and cook, covered, for 20 minutes. Chill.

    Make the pumpkin spice whipped cream:

    Whip the cream in a bowl to stiff peaks. Using a spatula, fold in the sugar and pumpkin spice.

    To assemble the trifle:

    Sprinkle half the pistachio crumble into the bottom of a 2-quart glass serving dish. Spoon the pumpkin cheesecake mousse on top and smooth. Cover with two-thirds of the apricot compote, followed by two-thirds of the pumpkin spice whipped cream. Top with remaining pistachio crumble. Decorate the top with the remaining compote and cream.

    Recipe courtesy

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