pumpkin gingerbread trifle
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.
Ingredients
- GINGERBREAD
- 1/2 cup shortening
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1 large egg
- 1 cup hot water
- 1 cup molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/8 teaspoon 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 cup brown sugar
- 1-2 teaspoon ground cinnamon
- 12 ounces Cool Whip
- 1/2 cup gingersnaps, optional
How To Make pumpkin gingerbread trifle
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Step 1For the Gingerbread: In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. -
Step 2Combine the flour, baking soda, ginger, cinnamon, salt, and nutmeg.
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Step 3Gradually add flour mixture to creamed mixture.
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Step 4Pour 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.
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Step 5While 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.
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Step 6To Assemble: Crumble 1/2 of gingerbread into the bottom of a large, pretty bowl.
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Step 7Pour 1/2 of the pudding mixture over the gingerbread.
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Step 8Then add a layer of Cool Whip.
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Step 9Repeat with the remaining gingerbread, pudding, and Cool Whip.
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Step 10Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
