Go Back
–+ servings
A trifle filled with sweet potato pie and pecan pie with ice cream and caramel sauce on top against a white background
Print Recipe
5 from 6 votes

Sweet Potato Pie Trifle

This Sweet Potato Pie Trifle has layers of homemade sweet potato pie and pecan pie, creamy butter pecan gelato, smooth maple whipped cream, and sticky-sweet caramel which come together to make the perfect Thanksgiving Day dessert!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 16 servings
Calories: 94kcal
Author: Jocelyn Delk Adams

Ingredients

  • 1 pecan pie
  • 1 sweet potato pie or pumpkin pie
  • 2 1/2 cups whipped cream
  • 2 cups butter pecan ice cream
  • 1 cup caramel sauce

Instructions

  • On the bottom I start with sweet potato pie and crust which will help it stay sturdy.  
  • Next layer with some ice cream then whipped cream.  You can add some caramel on top of the whipped cream if you wish.
  • Next I layer with the pecan pie pieces.
  • Then repeat with ice cream, whipped cream and top with caramel and pecans.  Ta-da! Super easy!

Notes

How to Store this Sweet Potato Pie Trifle
  • Fridge: Keep the trifle covered tightly with plastic wrap or in a container with a lid. It will hold up about 2 days before the ice cream gets too soft and the pies start to lose their texture. If you skip the ice cream and use just whipped cream, it will stretch closer to 3 days.

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg