Show Subscription Form




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

Pumpkin Gingerbread Trifle Recipe

Read Reviews
4 41
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

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (12)
3 Star
 (4)
2 Star
 (4)
1 Star
 (5)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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~!"

Loading Image