Project Description


  • 1/2 cup all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup roasted pumpkin seeds
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons packed dark brown sugar, divided
  • 8 tablespoons granulated sugar, divided
  • 2 cups heavy cream
  • 2 8-ounce packages cream cheese, softened
  • 12 cups 1-inch cubes pumpkin bread (from 1 large loaf)


  1. Preheat oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes.

  2. Beat cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 90 seconds. Beat cream cheese and remaining 2 tablespoons brown sugar and 6 tablespoons granulated sugar in a large bowl with mixer on medium speed until smooth, about 1 minute. (No need to clean beaters in between.)

  3. Fold half of whipped cream into cream cheese mixture until just combined. Fold in remaining whipped cream.

  4. Place 4 cups pumpkin bread cubes in a large trifle dish. Spread 2 cups cream cheese mixture over bread; sprinkle with 1/2 cup pepita streusel. Repeat layers twice. Sprinkle trifle with remaining 1/2 cup streusel. Refrigerate, covered, for up to 1 day.

    Recipe courtesy of Real Simple