Pumpkin Gingerbread Trifle

Name: Pumpkin Gingerbread Trifle
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 20
Cuisine: American
Ingredients: GINGERBREAD; 1/2 c shortening; 2 Tbsp sugar; 1 Tbsp brown sugar; 1 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); 1 can(s) 30 oz. pumpkin pie filling; 1/2 c brown sugar; 1/3 c ground cinnamon; 12 oz cool whip; 1/2 c gingersnaps, optional

By Jolayne Cooper
@jwcooper

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 a 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!

Blue Ribbon Recipe

The homemade gingerbread makes this recipe shine. It's moist, delicious and has just the right balance of sweetness and spice. The pudding and gingerbread compliment each other nicely and the topping makes everything better! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

GINGERBREAD
1/2 c

shortening
2 Tbsp

sugar
1 Tbsp

brown sugar
1

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)
1 can(s)

30 oz. pumpkin pie filling
1/2 c

brown sugar
1/3 c

ground cinnamon
12 oz

cool whip
1/2 c

gingersnaps, optional
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How to Make Pumpkin Gingerbread Trifle

Step-by-Step

For the Gingerbread - In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture.
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.
While the gingerbread is cooling, prepare the pudding and set aside to cool. When it is cool, stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
To assemble - Crumble 1/2 of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps, if desired.
Refrigerate overnight.