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Gingerbread Pumpkin Trifle Recipe

Gingerbread Pumpkin Trifle Recipe

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
TOTAL TIME: Prep: 1 hour + chilling YIELD:16 servings

Ingredients

  • 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
  • FILLING/TOPPING:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 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. Yield: 16 servings.

Nutritional Facts

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

Reviews for Gingerbread Pumpkin Trifle

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MY REVIEW
Reviewed Dec. 9, 2015

"Absolutely nummy. Big hit at church dinner. I ran out of time and used prepared whipped topping instead of whipping the whipping cream which lowered fat and sugar content, at least a little bit. Am making it for Christmas dinner as well."

MY REVIEW
Reviewed Jan. 12, 2015

"This was delicious! I made it for Christmas and it was a huge hit! I almost made the gingerbread came from a box, and I'm so glad I didn't . It was easy to make and I got lots of compliments on how moist the cake was!! I will keep this in my recipe box!! Thank you for wonderful dessert"

MY REVIEW
Reviewed Nov. 27, 2014

"I made this to take to dinner at my daughters. Nothing left, picky kids even wanted 2nds."

MY REVIEW
Reviewed Nov. 27, 2013

"This is so tasty! Everyone always loves it, and looks like you worked super hard if you bring it anywhere like a potluck!"

MY REVIEW
Reviewed Nov. 13, 2013

"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."

MY REVIEW
Reviewed Dec. 24, 2012

"mmm.mmm good.... but not THAT god"

MY REVIEW
Reviewed Nov. 16, 2012

"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.."

MY REVIEW
Reviewed Sep. 28, 2012

"Delicious! I took this to an Autumn dinner with friends and it was a big hit! I love the addition of the rum extract!"

MY REVIEW
Reviewed Nov. 16, 2011

"I made this dessert today in individual cups for a party and it is delicious!! thanks"

MY REVIEW
Reviewed Nov. 15, 2011

"I made this for our church thanksgiving supper. I doubled the pudding & pumkin mixtures because there was way more cake than filling and I was afraid it would be to dry and i was very glad I did it was perfect! I also used 24oz cool whip instead of messing with the whipping cream...I got lots of compliments. May try with butterscotch pudding next time as I have seen some recipes ask for it instead of the vanilla."

MY REVIEW
Reviewed Nov. 23, 2010

"This trifle was a really big hit & everyone wanted seconds & the recipe! It is really easy to make & I highly recomend it :)"

MY REVIEW
Reviewed Nov. 17, 2010

"I will most definately make this over & over again. I took the gingerbread by itself the other day to a brunch & it was a hit all on its own. This is a GREAT recipe!"

MY REVIEW
Reviewed Nov. 10, 2010

"This is a great recipe!!! Made it for a Lady's Bible Study last night and it was a huge hit!! (printing up copies today to share) I was a little worried that the pumpkin/pudding mix was not going to set up properly, as it was very thin, but it all came together perfectly. Preparation is so simple, my three year old son was able to get involved. We had a great time! I would like to experiment with a diabetic version of this."

MY REVIEW
Reviewed Nov. 1, 2010

"By Far this is my favorite pumpkin trifle! The family loved it and it was soo simple to make! First time I make homemade gingerbread as well it was a hit!"

MY REVIEW
Reviewed Oct. 29, 2010

"Wonderful light dessert with a great blend of flavors. I doubled the recipe and used 1 box vanilla and 1 box butterscotch pudding. Also used a smidge less rum extract after reading reviews.....made 1 big and 1 little (so the husband could try at home)."

MY REVIEW
Reviewed Oct. 28, 2010

"So good! Great gingerbread cake recipe. For not having made many cakes in my life, this one was super easy and turned out great! Shared it with all my friends at work!"

MY REVIEW
Reviewed Oct. 22, 2010

"I made this a week ago for a group of church ladies and it was sooo delicious, everyone wanted the recipe. I used already made gingerbread and cut it into quarters and layered as recipe indicated. So easy -- a BIG Hit!!!"

MY REVIEW
Reviewed Oct. 4, 2010

"Oh, yum!! As if the gingerbread & pumpkin flavors weren't delicious enough, the whipped cream has a touch of rum flavor. Delicious!"

MY REVIEW
Reviewed Nov. 30, 2009

"I made this for Thanksgiving, and it was a huge hit! It looked great and tasted even better! I substituted 1 tablespoon of bourbon for the rum extract, and the taste was phenomenal! Everyone loved it!"

MY REVIEW
Reviewed Nov. 23, 2009

"I made this for a traditional family function and didn't even have any left to bring home. It was a HUGE hit!"

MY REVIEW
Reviewed Nov. 16, 2009

"This was incredible!!! Easy! Delicious! Mmmm!! Looks so fancy but so simple to make! You've got to make this!!"

MY REVIEW
Reviewed Oct. 27, 2009

"Don't use a mix, this is an excellent gingerbread! I doubled the pudding, using 1 box vanilla and 1 box butterscotch, and a little extra pumpkin. I thought the rum was strong, next time I'll cut it in half. So good!"

MY REVIEW
Reviewed Jun. 19, 2009

"I haven't tried it yet, but to save time, I may use a Gingerbread mix."

MY REVIEW
Reviewed Nov. 30, 2008

"I made this using Splenda instead of sugar and took it to a potluck today. It was the only dessert that was all gone. Everyone loved it!"

MY REVIEW
Reviewed Nov. 7, 2008

"I really liked this..simple and good. I think it may improve in flavor even more several days later."

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