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Pumpkin Gingerbread Trifle Recipe

Pumpkin Gingerbread Trifle Recipe

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. —Amy Geiser, Fairlawn, Ohio
TOTAL TIME: Prep: 40 min. + chilling YIELD:20 servings

Ingredients

  • 2 packages (14-1/2 ounces each) gingerbread cake/cookie mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 1/2 cup packed brown sugar
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

  • 1. Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks.
  • 2. Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely.
  • 3. Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving. Yield: 20 servings (about 1 cup each).

Reviews for Pumpkin Gingerbread Trifle

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MY REVIEW
Scrapbookingmom 158855
Reviewed Nov. 27, 2014

"I made this for a autumn harvest party at work and it was a BIG HIT!! I followed javaqueen01's suggestion and added 2 teaspoons of cinnamon to the mixture because otherwise it seemed like it was going to be too bland. I'm glad that I did and will no doubt make this again!"

MY REVIEW
billiemac98 108228
Reviewed Dec. 11, 2013

"Made this for a luncheon at work and everyone loved it!"

MY REVIEW
javaqueen01 175650
Reviewed Nov. 25, 2012

"This was really good. My changes - I used whipped cream instead of Cool Whip. It's just better to use fresh. I used a 14 oz carton of whipping cream. I also added 2 teaspoons of cinnamon to the pumpkin pudding mixture.

I also sprinkled a little bit of brandy on the gingerbread layers. It is a trifle, after all. Not a lot, but maybe a tablespoon or 2 on each gingerbread layer.
I think this recipe could easily be halved as it makes a ton!"

MY REVIEW
sofia7 180120
Reviewed Nov. 21, 2012

"Good basic recipe, but definitely needs tweaking. I made the pumpkin filling as written but thought it was too bland. Threw out that filling and started again this time using Jello brand "pumpkin spice" instant pudding which is a seasonal product. I used only 1 can of pure pumpkin, added pumpkin spice and cinnamon, and folded in some of the cool whip. This made the filling taste like a pumpkin mousse. It complemented the gingerbread cake very well."

MY REVIEW
BewitchingInTheKitchen 175647
Reviewed Oct. 30, 2012

"I made the pumpkin filling from scratch as well as the whipped topping, I have to say I am impressed...but I cut up my gingerbread and it turned out lovely! I simply couldn't find a container for the little round cakes to fit in, so I improvised. Everyone absolutely adored it~!"

MY REVIEW
missyannfrank 175553
Reviewed Oct. 23, 2012

"I made this for a church lunch. Everyone liked it. Now I did add a little bit more brown sugar then called for and also just to make easier on me, I used instant pudding. But it was very yummy. I will make again."

MY REVIEW
portiabasham 180118
Reviewed Oct. 18, 2012

"IT IS REALLY GOOD"

MY REVIEW
lexieb 174075
Reviewed Oct. 10, 2012

"Made this for our teachers lounge and it was a SMASH HIT! However, I added some nutmeg and cinnamon to the pudding and pumpkin mixture to kick up the taste a little. I made the pudding in the microwave verses the stove top (WONDERFUL idea no burning). Must let it sit overnight, used cool whip for the inside layer and whip cream to cover the top. Quite yummy will make for Thanksgiving."

MY REVIEW
lamistura 108226
Reviewed Sep. 30, 2012

"Really didn't like this. Made it for the first time and took it to some friend's house for the dessert. No one like it."

MY REVIEW
ruthiesgardens 95104
Reviewed Jan. 8, 2012

"I made this for a pot luck and everyone loved it. I'd definitely make it again."

MY REVIEW
jjjwallace 158852
Reviewed Dec. 30, 2011

"Pretty, but does not taste good."

MY REVIEW
sancon1157 142207
Reviewed Dec. 26, 2011

"Was not flavorful at all. My family did not like it. I will not make it again."

MY REVIEW
twitter-tweet 161484
Reviewed Dec. 24, 2011

"I added pumpkin pie spice to the pumpkin and pudding mixture and used instant pudding instead of cooked. Delicious! It looks like you spent hours on the dessert."

MY REVIEW
muzic 106437
Reviewed Nov. 26, 2011

"Family loved this at Thanksgiving!"

MY REVIEW
paulaeffler 108224
Reviewed Nov. 21, 2011

"first time i made this i didnt let it sit in the refrigerator overnite & it was dry...the next day it was AWESOME!!! now, i make it every Thanksgiving & Christmas...people LOVE IT!"

MY REVIEW
Mary June 177312
Reviewed Dec. 24, 2010

"Not impressed, the pumpkin was too unbaked tasting and overall just not sweet enough. Receipe too much for my trifle bowl, ended up tossing most of it-really a waste with all the ingredients."

MY REVIEW
ladybugterri 108223
Reviewed Dec. 18, 2010

"I added 2 tsp of pumpkin pie spice to the pudding and pumpkin mixture. It was a huge success with my family...next year I'll make 2 of them!"

MY REVIEW
Maryellen Walsh 163934
Reviewed Dec. 1, 2010

"What a hit at Thanksgiving! I'm not a baker and this was the best. Outstanding!!!!"

MY REVIEW
pollytaylor 175645
Reviewed Nov. 29, 2010

"I would make this again, because it went over well at a dessert party I held recently. But, I would cut back on the sweetness. It really was way too sweet, even if it had been the only dessert served, which it wasn't."

MY REVIEW
aembrey 106430
Reviewed Nov. 29, 2010

"My mom made this for Thanksgiving dinner. It looked spectacular! It was kind of bland, though. We were trying to figure out how to "spice" it up. We were thinking about the butterscotch pudding and adding pumpkin pie spice. Maybe a sprinkle of cinnamon over the top. Hopefully, it will come out better next time."

MY REVIEW
LivvyLou 175548
Reviewed Nov. 28, 2010

"This is our new holiday favorite! We made it gluten-free and it was beyond delicious! So easy to make and it is a total kid-pleaser!"

MY REVIEW
rnlockett 210184
Reviewed Nov. 28, 2010

"Beautiful and delicious. The whole family loved it!"

MY REVIEW
Maryjo55 106402
Reviewed Nov. 27, 2010

"It was an easy, delicious and beautiful dessert. Got many compliments on it and shared the recipe too. Thank you so much."

MY REVIEW
momsters 91711
Reviewed Nov. 27, 2010

"Took this to a tailgate the week before Thanksgiving and several wanted the recipe to use at Thanksgiving."

MY REVIEW
beckyminton 116260
Reviewed Nov. 27, 2010

"Beautiful to look at, but there are many, many more tasty pumpkin recipes out there."

MY REVIEW
MissAnnThrope 102902
Reviewed Nov. 24, 2010

"I'm also putting the cart before the horse, as I'm in the process of making this for tomorrow. I'm making a dairy free version as two of the children at dinner tomorrow are deathly allergic to dairy. So I made my own gingerbread, I just made pudding with almond milk instead of whole milk and I am the most worried about the soy based topping. Which is in a can. I may have to omit the middle layer, or do something like substitute fruit.

I am going to spice up the pudding layer a bit, depending on what I think of the taste when it's all put together. Although, the pudding, which is cooling now, has more flavor made with the almond milk than say a package of cook and serve pudding and was no more difficult to make."

MY REVIEW
tumpt 175644
Reviewed Nov. 10, 2010

"I am an instructor for developmentally disabled adults. Once a month we plan and prepare a lunch for our class. Today we fixed this pumpkin gingerbread trifle for our dessert. They loved it! It was easy to make, looked beautiful and wasn't over the top sweet."

MY REVIEW
Mich98 180099
Reviewed Nov. 5, 2010

"This recipe has been a hit at potlucks and family dinners and a lot of people have asked for the recipe. I did make some modifications to the recipe: I added cinnamon to the pumpkin/pudding mixture for more flavor, Duncan Hines' Spice Cake Mix was used in place of the gingerbread, and real whipped cream (stabilized with gelatin) was used in place of Cool Whip."

MY REVIEW
jacelyne 177310
Reviewed Oct. 30, 2010

"I have the cart in front of the horse on this recipe. I am going to make this recipe, but upon review of the comments, I am going to adjust it prior to making it.

I think using marshmallow fluff blended with the whipped topping will add a bit more of a 'fall' spin on the recipe and I will be stepping up the spices. When I make pumpkin pies, I almost double the pie spices, total yum!"

MY REVIEW
Bcooks 174074
Reviewed Oct. 27, 2010

"If I made this recipe again, I think I would add pumpkin pie spice or something like that to the pumpkin/pudding mix. Overall, I thought the recipe was okay. Not my favorite trifle recipe."

MY REVIEW
laurasylvester 91710
Reviewed Oct. 15, 2010

"I make this at least 1 time ever fall - it's delicious - and if you are watching your fat content, you can adjust the recipe accordingly."

MY REVIEW
jena610louise 102899
Reviewed Mar. 31, 2010

"I also made this with the pumpkin pie mix and everybody LOVED it! It has become a new fall favorite in our house."

MY REVIEW
Sandra Langford 175547
Reviewed Jan. 18, 2010

"I used the canned pumpkin pie mix and on both layers of coolwhip I sprinkled cinnamon and nutmeg to give it more of a seasonal taste. My Bunco ladies and the family loved it and now I am reprinting recipes for others.

Sandra"

MY REVIEW
jcrisco 102888
Reviewed Dec. 22, 2009

"Maybe it was just too much of a couple of good things. It didn't suit any of our guests for Thanksgiving. We have really enjoyed all of the other recipes we have tried. Keep them coming. This was just not one for us."

MY REVIEW
JennyMelynntoh 106401
Reviewed Dec. 13, 2009

"This is a good recipe if you are looking for something easy, but I think I will try another recipe next time I want to make a pumpkin trifle."

MY REVIEW
cathyat 91701
Reviewed Nov. 27, 2009

"I made this yesterday.  It was delicious.  Toss up whether I prefer a pumpkin pie to this!  But the instructions called for an odd size pudding mix.  I used 2 small boxes.  It made more than I could fit in my triffle bowl.  But it was still yummy.

 
Cathy"

MY REVIEW
alittle79 108049
Reviewed Nov. 27, 2009

"Wonderful. I was a little nervous to make this because of the "bland" comments, so I threw in some nutmeg, cinnamon, ginger and a teaspoon each of vanilla and rum extracts. So delicious; the pumpkin/gingerbread combo is exquisite!"

MY REVIEW
mmartelle 174073
Reviewed Nov. 25, 2009

"This was VERY bland tasting. I read the previous review about being bland, so I added some cinnamon and nutmeg... still bland. There are other pumpkin trifle recipes that use butterscotch pudding and add spices. I will try one of those next time. It's pretty, but not many people ate it."

MY REVIEW
kellams 175545
Reviewed Nov. 19, 2009

"This is very bland...not much flavor. It is very pretty to look at though. Out of a party of 30 people there were only 2 scoops taken...word must have passed quickly."

MY REVIEW
forbeadssake 161472
Reviewed Nov. 16, 2009

"I have made this several years for Thanksgiving. The first time I made it, I took it to work. At the end of the day I went looking for my bowl and found 2 supervisors in one office with spoons trying to get the last little bit."

MY REVIEW
jobstears33 142206
Reviewed Dec. 31, 2008

"I used the canned pumpkin pie mix instead of plain pumpkin, and everyone thought this dessert was fabulous!

Mary Chauvin, Chackbay, Louisiana"

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