Step 1

In a large bowl or bowl of a stand mixer, beat heavy whipping cream, powdered sugar and ½ teaspoon of vanilla extract together until stiff peaks form. Set aside.

Step 2

In another medium bowl, beat cream cheese until light and fluffy.

Step 3

Add pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined. Fold in one third of the whipped cream.

Step 4

Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.

Step 5

Layer with one third of the pumpkin cheesecake mixture followed by one third of the remaining whipped cream.

Step 6

Repeat layers twice, finishing with remaining whipped cream.

Step 7

Sprinkle with additional pumpkin pie spice if desired.

Step 8

Refrigerate until ready to serve. Best after 2 hours of chilling.