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

Pumpkin Gingerbread Trifle Recipe

Read Reviews (15)
3.98 15
Publisher Photo
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:25 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 25 servings

Ingredients

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

Nutritional Facts

1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
  2. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
  3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
Originally published as Pumpkin Gingerbread Trifle in Taste of Home August/September 2008, p49

Nutritional Facts

1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pumpkin Gingerbread Trifle(15)

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (12)
3 Star
 (4)
2 Star
 (4)
1 Star
 (5)
MY REVIEW
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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~!

MY REVIEW
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.

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