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Pumpkin Gingerbread Trifle Recipe

Pumpkin Gingerbread Trifle Recipe photo by Taste of Home

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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

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Pumpkin Gingerbread Trifle Recipe

Prep: 40 min. + chilling

Yield: 25 Servings

10 30 40

Ingredients

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups 2% milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

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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Reviews for Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

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(1-10) of 25 reviews

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Reviewed on Dec. 24, 2010 by Mary June

Not impressed, the pumpkin was too unbaked tasting and overall just not sweet enough. Receipe too much for my trifle bowl, ended up tossing most of it-really a waste with all the ingredients.

Reviewed on Dec. 18, 2010 by ladybugterri

I added 2 tsp of pumpkin pie spice to the pudding and pumpkin mixture. It was a huge success with my family...next year I'll make 2 of them!

Reviewed on Dec. 01, 2010 by Maryellen Walsh

What a hit at thanksgiving! I'm not a baker and this was the best. Outstanding!!!!

Reviewed on Nov. 29, 2010 by pollytaylor

I would make this again, because it went over well at a dessert party I held recently. But, I would cut back on the sweetness. It really was way too sweet, even if it had been the only dessert served, which it wasn't.

Reviewed on Nov. 29, 2010 by aembrey

My mom made this for Thanksgiving dinner. It looked spectacular! It was kind of bland, though. We were trying to figure out how to "spice" it up. We were thinking about the butterscotch pudding and adding pumpkin pie spice. Maybe a sprinkle of cinnamon over the top. Hopefully, it will come out better next time.

Reviewed on Nov. 28, 2010 by LivvyLou

This is our new holiday favorite! We made it gluten-free and it was beyond delicious! So easy to make and it is a total kid-pleaser!

Reviewed on Nov. 28, 2010 by rnlockett

Beautiful and delicious. The whole family loved it!

Reviewed on Nov. 27, 2010 by Maryjo55

It was an easy, delicious and beautiful dessert. Got many compliments on it and shared the recipe too. Thank you so much.

Reviewed on Nov. 27, 2010 by momsters

Took this to a tailgate the week before Thanksgiving and several wanted the recipe to use at Thanksgiving.