Gingerbread & Pumpkin Cream Trifle Recipe
Gingerbread & Pumpkin Cream Trifle Recipe photo by Taste of Home
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Gingerbread & Pumpkin Cream Trifle Recipe

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We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. —Amy Geiser, Fairlawn, Ohio
TOTAL TIME: Prep: 45 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 10 servings


  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/4 cup packed brown sugar
  • 1-2/3 cups canned pumpkin pie mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional toppings: caramel topping, toasted pecans and gingersnap cookies

Nutritional Facts

1 serving (calculated without optional toppings): 372 calories, 11g fat (6g saturated fat), 23mg cholesterol, 414mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 5g protein.


  1. Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
  2. Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
  3. Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired. Yield: 10 servings.
Originally published as Gingerbread & Pumpkin Cream Trifle in Simple & Delicious October/November 2015

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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tamarapearson User ID: 3272516 238359
Reviewed Nov. 29, 2015

"This was a big hit at Thanksgiving. I made it in individual glass goblets instead of one large trifle bowl. It is as pretty as it is delicious."

Terena User ID: 3238586 233831
Reviewed Oct. 1, 2015

"I'd take this over pumpkin pie any day!"

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