pumpkin gingerbread trifle
I love trifles. They always taste good, most times you can make them ahead, and they make a great presentation for company.
No Image
prep time
25 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- FOR GINGERBREAD:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 ounces unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/2 cup mild molasses (not robust or blackstrap)
- 3/4 cup buttermilk, shaken (not powdered)
- 1/2 cup hot water
- FOR PUMPKIN MOUSSE:
- 1/4 ounce unflavored gelatin
- 1/4 cup cold water
- 15 ounces pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup chilled heavy cream
- 1/2 teaspoon pure vanilla extract
- FOR WHIPPED CREAM:
- 1 1/2 cups chilled heavy crream
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- - chopped crystallized ginger, for garnish
How To Make pumpkin gingerbread trifle
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Step 1Make 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.
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Step 2Whisk together flour, baking soda, spices, and salt.
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Step 3Beat 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).
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Step 4Spread 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.
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Step 5Make 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.
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Step 6Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
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Step 7Make whipped cream: Beat cream with sugar and vanilla using mixer until it holds soft peaks.
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Step 8Assemble 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.
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Step 9Note: Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled; whip half of cream just before serving.
- 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!
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