Pumpkin Gingerbread Trifle Recipe
- 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
- 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
"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!"
"Made this for a luncheon at work and everyone loved it!"
"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!"
"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."
"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~!"
"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."
"IT IS REALLY GOOD"
"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."
"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."
"I made this for a pot luck and everyone loved it. I'd definitely make it again."
"Pretty, but does not taste good."
"Was not flavorful at all. My family did not like it. I will not make it again."
"Family loved this at Thanksgiving!"
"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."
"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!"
"What a hit at Thanksgiving! I'm not a baker and this was the best. Outstanding!!!!"
"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."
"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!"
"Beautiful and delicious. The whole family loved it!"
"Beautiful to look at, but there are many, many more tasty pumpkin recipes out there."
"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."
"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."
"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!"
"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."
"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."
"I also made this with the pumpkin pie mix and everybody LOVED it! It has become a new fall favorite in our house."
"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"
"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."
"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."
"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"
"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!"
"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."
"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."
"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."