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Gingerbread Pumpkin Trifle

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

Ingredients

  • 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
  • FILLING/TOPPING:
  • 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

Directions

  • 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.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
  • 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.
  • 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.
Nutrition Facts
1 cup: 400 calories, 19g fat (9g saturated fat), 57mg cholesterol, 314mg sodium, 55g carbohydrate (34g sugars, 2g fiber), 4g protein.
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Reviews

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Average Rating:
  • Alice Leonetti
    Jul 20, 2020

    Outstanding!

  • _nlfPA
    Oct 9, 2018

    This is delicious and so easy to put together and when you are finished with it, it is very eye appealing as well as tastes great!

  • dallolio63
    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
    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
    Nov 27, 2014

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

  • kkimberr
    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
    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
    Dec 24, 2012

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

  • Cheri LW
    Dec 17, 2012

    No comment left

  • tammycantu
    Nov 21, 2012

    No comment left