Gingerbread Pumpkin Trifle

Total Time

Prep: 1 hour + chilling

Makes

16 servings

Updated: Aug. 17, 2023
I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. —Deborah F. Hahn, Belle, Missouri
Gingerbread Pumpkin Trifle Recipe photo by Taste of Home

Ingredients

  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 large egg, room temperature
  • 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
  • FILLING/TOPPING:
  • 2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15 ounces) 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

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with hot water, beating well after each addition.
  2. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2- to 1-in. cubes.
  3. 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.
  4. 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.

Nutrition Facts

1 cup: 400 calories, 19g fat (9g saturated fat), 57mg cholesterol, 314mg sodium, 55g carbohydrate (34g sugars, 2g fiber), 4g protein.