Pumpkin Walnut Trifle

by Michele Pesula Kuegler | October 24th, 2019 | Desserts, Recipes
If this doesn’t taste like fall in New Hampshire, I don’t know what does.

Pumpkin Walnut Trifle

Michele Pesula Kuegler

If this doesn’t taste like fall in New Hampshire, I don’t know what does.

Prep Time 20 mins
Total Time 20 mins

Course Dessert

Servings 6



  • 1 cup coarsely chopped walnuts
  • 2 tablespoons maple syrup
  • 9 full graham cracker sheets
  • 1 batch Spiced Pumpkin Pudding*
  • Whipped cream optional



  • Combine walnuts and maple syrup in a small bowl, stirring well.
  • Microwave on high for 2 minutes, stopping and stirring every 30 seconds.
  • Transfer walnuts to a parchment paper lined plate, spreading into a thin layer. (Be careful, the walnuts are very hot!)
  • Chill in refrigerator for 10 minutes.
  • While walnuts chill, place graham crackers in a sealed plastic bag, and crush using a rolling pin.
  • To assemble:
  • Place a thin (½”) layer of graham cracker crumbs at the bottom of one large serving dish or divide among 6 individual bowls or 18 miniature dessert cups.
  • Top with a layer of pudding.
  • Sprinkle with a layer of maple walnuts.
  • Top with a second layer of pudding.
  • At this point, you can serve the dish or cover and refrigerate.
  • Serve with whipped cream, if desired.


*Get the recipe for Spiced Pumpkin Pudding

Keyword pumpkin, trifle

It’s time for a confession. This is not the recipe I intended to post this week. Although I’m technically not a professional cook, I like to keep my standards high. If I don’t master a recipe, I’m not sharing it.

When I was planning recipes for October, I knew that I wanted to try my hand at a pumpkin pudding. This pudding was inspired not only out of my desire to create a new pudding but also to be a filling for eclairs. Eclairs were to be the recipe this week.

However, I haven’t made eclairs in several years. I have never published a recipe for them on Think Tasty, although I’ve made them in the past. They always were enjoyed by all, so it seemed like a simple task to create a new filling and glaze for them.

Fast forward to recipe testing for eclairs. I followed my regular recipe for pate a choux (AKA eclair dough). Upon initial glance, while still in the oven, they looked great- golden and puffed. Once removed from the oven to cool, many of them sank in on themselves. I did have two that were successful; the rest were flops.

In that moment I knew that I couldn’t use that recipe without further testing. It wouldn’t be fair to share a recipe with a picture of the two (out of twelve) successful eclairs and expect others to have good results. And sadly, it wasn’t a week where I had time to test again and again, as I’m sure it would take a bit of tweaking.

So, here we are with a simple trifle recipe. While it wasn’t what I set out to make, it sure was a delicious result. Creamy pudding, crunchy graham crackers, and sweet walnuts made for a fine dessert after my disappointing first round of recipe testing.

Sometimes failure delivers a sweet result.

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