Gingerbread Pumpkin Trifle Recipe
- 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
- 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
- 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.
Reviews for Gingerbread Pumpkin Trifle
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This is so tasty! Everyone always loves it, and looks like you worked super hard if you bring it anywhere like a potluck!
My family literally bothered me to find this recipe . I made this 3 years ago and lost the recipe. They will be so surprised when I show up with this on Thanksgiving.
mmm.mmm good.... but not THAT god
I have been making this recipe for 2 years now, It has been a big hit at cjurch dinners, went from making one dish to two, one just isn't enough, This recipe is wonderful, taking it to our church dinner tomorrow..
Delicious! I took this to an Autumn dinner with friends and it was a big hit! I love the addition of the rum extract!