pumpkin gingerbread trifle

★★★★★ 1 Review
jwcooper avatar
By Jolayne Cooper
from 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 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 @kitchencrew
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
    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
    30 oz. pumpkin pie filling
  • 1/2 c
    brown sugar
  • 1-2 tsp
    ground cinnamon
  • 12 oz
    cool whip
  • 1/2 c
    gingersnaps, optional
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How To Make pumpkin gingerbread trifle

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Refrigerate overnight.
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