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

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


  • 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

Nutritional Facts

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


  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.
Originally published as Gingerbread Pumpkin Trifle in Country Woman December/January 2009, p21

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dallolio63 User ID: 8655532 239082
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."

khines1226 User ID: 7291273 217708
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"

Akish User ID: 6632657 177007
Reviewed Nov. 27, 2014

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

kkimberr User ID: 7511423 108818
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!"

Kristina21 User ID: 7483680 142758
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."

honartbabe User ID: 7055418 177006
Reviewed Dec. 24, 2012

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

barbiedoll4christ User ID: 5725212 103624
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.."

melodious88 User ID: 4245799 96903
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!"

Kathy H User ID: 859463 210349
Reviewed Nov. 16, 2011

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

Anna97 User ID: 6321404 177005
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."

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