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pumpkin gingerbread trifle

★★★★★ 1
jwcooper avatar
a recipe by
Jolayne Cooper
@jwcooper
Americus, GA

This was originally a Paula Deen recipe, but I have changed it a little bit, so it isn't exactly as she had it. She used packaged gingerbread mix and I use homemade gingerbread. Everyone who has had this trifle has loved it. I usually serve this at Thanksgiving for those who need the pumpkin fix. I hope you enjoy it!

Blue Ribbon Recipe

This gingerbread trifle is a large dessert that's beautiful and meant to serve a crowd. It would be a delicious addition to any holiday table. The homemade gingerbread is sweet and tender. Thick and creamy, the pumpkin pudding has just the right amount of spice. Gingerbread and pumpkin are a wonderful flavor combination. The Cool Whip on top is light and a contrast to the other bold flavors in this trifle. While this takes a while to prepare, it's an easy holiday dessert.

— The Test Kitchen @kitchencrew
►
★★★★★ 1
serves 20
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For pumpkin gingerbread trifle

  • GINGERBREAD
  • 1/2 c
    shortening
  • 2 Tbsp
    sugar
  • 1 Tbsp
    brown sugar
  • 1 lg
    egg
  • 1 c
    hot water
  • 1 c
    molasses
  • 2 1/4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 3/4 tsp
    salt
  • 1/8 tsp
    ground nutmeg
  • OTHER TRIFLE PARTS
  • 1 box
    cook and serve vanilla pudding mix (large; if can't find substitute with 2 small boxes)
  • milk to prepare pudding per package directions
  • 1 can
    pumpkin pie filling (30 oz.)
  • 1/2 c
    brown sugar
  • 1-2 tsp
    ground cinnamon
  • 12 oz
    Cool Whip
  • 1/2 c
    gingersnaps, optional

How To Make pumpkin gingerbread trifle

Test Kitchen Tips
Make sure the pumpkin and gingerbread have completely cooled before assembling the trifle. Otherwise, they'll melt the Cool Whip.
  • Shortening, sugars, egg, water, and molasses combined in a bowl.
    1
    For the Gingerbread: In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses.
  • Flour, baking soda, ginger, cinnamon, salt, and nutmeg in a bowl.
    2
    Combine the flour, baking soda, ginger, cinnamon, salt, and nutmeg.
  • Adding flour mixture to creamed mixture.
    3
    Gradually add flour mixture to creamed mixture.
  • Batter poured into a square baking pan to bake.
    4
    Pour into a greased 9-in. square baking pan. Bake at 350 degrees F for 33-37 minutes or until a toothpick inserted near the center comes out clean. Let cool completely before assembling the trifle.
  • Adding pumpkin pie filling, sugar, and cinnamon to prepared and cooled vanilla pudding.
    5
    While the gingerbread is cooling, prepare the pudding and set it aside to cool. When it is cool, stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
  • Gingersnaps crushed into a large glass bowl.
    6
    To Assemble: Crumble 1/2 of gingerbread into the bottom of a large, pretty bowl.
  • Half the pudding mixture poured over the gingersnaps.
    7
    Pour 1/2 of the pudding mixture over the gingerbread.
  • A layer of Cool Whip on top of the pudding.
    8
    Then add a layer of Cool Whip.
  • Layers repeated.
    9
    Repeat with the remaining gingerbread, pudding, and Cool Whip.
  • Gingersnap cookies crushed over the top and ready to chill trifle.
    10
    Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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