Real Recipes From Real Home Cooks ®

pumpkin gingerbread trifle

(1 rating)
Blue Ribbon Recipe by
Jolayne Cooper
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 rating)
yield 20 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For pumpkin gingerbread trifle

  • 1/2 c
  • 2 Tbsp
  • 1 Tbsp
    brown sugar
  • 1 lg
  • 1 c
    hot water
  • 1 c
  • 2 1/4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 3/4 tsp
  • 1/8 tsp
    ground nutmeg
  • 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.
    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.
    Combine the flour, baking soda, ginger, cinnamon, salt, and nutmeg.
  • Adding flour mixture to creamed mixture.
    Gradually add flour mixture to creamed mixture.
  • Batter poured into a square baking pan to bake.
    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.
    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.
    To Assemble: Crumble 1/2 of gingerbread into the bottom of a large, pretty bowl.
  • Half the pudding mixture poured over the gingersnaps.
    Pour 1/2 of the pudding mixture over the gingerbread.
  • A layer of Cool Whip on top of the pudding.
    Then add a layer of Cool Whip.
  • Layers repeated.
    Repeat with the remaining gingerbread, pudding, and Cool Whip.
  • Gingersnap cookies crushed over the top and ready to chill trifle.
    Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.