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Gingerbread Pumpkin Trifle

 Gingerbread Pumpkin Trifle
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
16 ServingsPrep: 1 hour + chilling

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

  • 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,

2 of 2

Gingerbread Pumpkin Trifle (continued)

Directions (continued)

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