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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 Nov. 25, 2012 by javaqueen01
This was really good. My changes - I used whipped cream instead of Cool Whip. It's just better to use fresh. I used a 14 oz carton of whipping cream. I also added 2 teaspoons of cinnamon to the pumpkin pudding mixture.I also sprinkled a little bit of brandy on the gingerbread layers. It is a trifle, after all. Not a lot, but maybe a tablespoon or 2 on each gingerbread layer.I think this recipe could easily be halved as it makes a ton!
This was really good. My changes - I used whipped cream instead of Cool Whip. It's just better to use fresh. I used a 14 oz carton of whipping cream. I also added 2 teaspoons of cinnamon to the pumpkin pudding mixture.
I also sprinkled a little bit of brandy on the gingerbread layers. It is a trifle, after all. Not a lot, but maybe a tablespoon or 2 on each gingerbread layer.
I think this recipe could easily be halved as it makes a ton!
Reviewed on Nov. 21, 2012 by sofia7
Good basic recipe, but definitely needs tweaking. I made the pumpkin filling as written but thought it was too bland. Threw out that filling and started again this time using Jello brand "pumpkin spice" instant pudding which is a seasonal product. I used only 1 can of pure pumpkin, added pumpkin spice and cinnamon, and folded in some of the cool whip. This made the filling taste like a pumpkin mousse. It complemented the gingerbread cake very well.
Reviewed on Oct. 30, 2012 by BewitchingInTheKitchen
I made the pumpkin filling from scratch as well as the whipped topping, I have to say I am impressed...but I cut up my gingerbread and it turned out lovely! I simply couldn't find a container for the little round cakes to fit in, so I improvised. Everyone absolutely adored it~!
Reviewed on Oct. 23, 2012 by missyannfrank
I made this for a church lunch. Everyone liked it. Now I did add a little bit more brown sugar then called for and also just to make easier on me, I used instant pudding. But it was very yummy. I will make again.
Reviewed on Oct. 18, 2012 by portiabasham
IT IS REALLY GOOD
Reviewed on Oct. 10, 2012 by lexieb
Made this for our teachers lounge and it was a SMASH HIT! However, I added some nutmeg and cinnamon to the pudding and pumpkin mixture to kick up the taste a little. I made the pudding in the microwave verses the stove top (WONDERFUL idea no burning). Must let it sit overnight, used cool whip for the inside layer and whip cream to cover the top. Quite yummy will make for Thanksgiving.
Reviewed on Sep. 30, 2012 by lamistura
Really didn't like this. Made it for the first time and took it to some friend's house for the dessert. No one like it.
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.
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