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

Pumpkin Gingerbread Trifle Recipe

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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
MAKES:20 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 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).
Originally published as Pumpkin Gingerbread Trifle in Taste of Home August/September 2008, p49

Reviews for Pumpkin Gingerbread Trifle

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (12)
3 Star
 (4)
2 Star
 (4)
1 Star
 (5)
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MY REVIEW
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
Reviewed Dec. 11, 2013

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

MY REVIEW
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
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
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~!"

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