Gingerbread Pumpkin Trifle Recipe

Gingerbread Pumpkin Trifle Recipe
Photo by: Taste of Home
Rating

100% would make again

I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. —Deborah F. Hahn, Belle, Missouri

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  • 16 Servings
  • Prep: 35 min. Bake: 25 min. + chilling

Ingredients

  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 egg
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup hot water
  • FILLING/TOPPING:
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon rum extract

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
  • Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Nutrition Facts: 1 cup equals 400 calories, 19 g fat (9 g saturated fat), 57 mg cholesterol, 314 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Gingerbread Pumpkin Trifle published in Country Woman December/January 2009, p21

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Reviews for Gingerbread Pumpkin Trifle (5)

Gingerbread Pumpkin Trifle Recipe

Gingerbread Pumpkin Trifle

Tell us what you think of this recipe.
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Reviewed on Nov. 16, 2009 by kreyssig5

This was incredible!!! Easy! Delicious! Mmmm!! Looks so fancy but so simple to make! You've got to make this!!

Reviewed on Oct. 27, 2009 by lucy1111

Don't use a mix, this is an excellent gingerbread! I doubled the pudding, using 1 box vanilla and 1 box butterscotch, and a little extra pumpkin. I thought the rum was strong, next time I'll cut it in half. So good!

Reviewed on Jun. 19, 2009 by lindawwells

I haven't tried it yet, but to save time, I may use a Gingerbread mix.

Reviewed on Nov. 30, 2008 by stampacamp

I made this using Splenda instead of sugar and took it to a potluck today. It was the only dessert that was all gone. Everyone loved it!

Reviewed on Nov. 07, 2008 by forscheryl

I really liked this..simple and good. I think it may improve in flavor even more several days later.

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