Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

I love trifles. They always taste good, most times you can make them ahead, and they make a great presentation for company.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • FOR GINGERBREAD:

  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 2 tsp
    ground ginger
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 4 oz
    unsalted butter, softened
  • 1 c
    packed dark brown sugar
  • 1 large
    egg
  • 1/2 c
    mild molasses (not robust or blackstrap)
  • 3/4 c
    buttermilk, shaken (not powdered)
  • 1/2 c
    hot water
  • FOR PUMPKIN MOUSSE:

  • 1/4 oz
    unflavored gelatin
  • 1/4 c
    cold water
  • 15 oz
    pure pumpkin
  • 1/2 c
    packed light brown sugar
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    grated nutmeg
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    salt
  • 1 c
    chilled heavy cream
  • 1/2 tsp
    pure vanilla extract
  • FOR WHIPPED CREAM:

  • 1 1/2 c
    chilled heavy crream
  • 3 Tbsp
    granulated sugar
  • 1 tsp
    pure vanilla extract
  • ·
    chopped crystallized ginger, for garnish

How to Make Pumpkin Gingerbread Trifle

Step-by-Step

  1. Make gingerbread:
    Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
  2. Whisk together flour, baking soda, spices, and salt.
  3. Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
  4. Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.
  5. Make pumpkin mousse:
    Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
  6. Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
  7. Make whipped cream:
    Beat cream with sugar and vanilla using mixer until it holds soft peaks.
  8. Assemble trifle:
    Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.
  9. Note:
    Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled; whip half of cream just before serving.

Printable Recipe Card

About Pumpkin Gingerbread Trifle

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American




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