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Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. —Amy Geiser, Fairlawn, Ohio
Nutritional Facts 1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Pumpkin Gingerbread Trifle in Taste of Home August/September 2008, p49
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Reviewed on Jan. 08, 2012 by ruthiesgardens
I made this for a pot luck and everyone loved it. I'd definitely make it again.
Reviewed on Dec. 30, 2011 by jjjwallace
Pretty, but does not taste good.
Reviewed on Dec. 26, 2011 by sancon1157
Was not flavorful at all. My family did not like it. I will not make it again.
Reviewed on Dec. 24, 2011 by twitter-tweet
I added pumpkin pie spice to the pumpkin and pudding mixture and used instant pudding instead of cooked. Delicious! It looks like you spent hours on the dessert.
Reviewed on Nov. 26, 2011 by muzic
Family loved this at Thanksgiving!
Reviewed on Nov. 21, 2011 by paulaeffler
first time i made this i didnt let it sit in the refrigerator overnite & it was dry...the next day it was AWESOME!!! now, i make it every thanksgiving & christmas...people LOVE IT!
Reviewed on Jul. 05, 2011 by csbower
We found this a little dry the first time I made it. Now we don't use all the gingerbread cake and increase the pumpkin and pudding mixture (1.5 times) as well as increasing the whipped topping. Yummy!! Makes a TON - but disappears very quickly! :)
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