Pumpkin Gingerbread Trifle

There’s nothing quite like the rich smell of warm gingerbread wafting out of the oven on a fall day! With Thanksgiving approaching next week, my thoughts are turning to my favorite dessert for the holiday: pumpkin gingerbread trifle. This recipe was originally written by Paula Deen.

Scroll down to the bottom of the post for the printable recipe.

It’s the perfect combination of moist gingerbread cake paired with a delicious sauce made from pumpkin, vanilla pudding and spices. The entire confection is capped off with a snow white crown of creaminess dotted with shards of gingersnap cookie. You’ll be the hit of your Thanksgiving celebration if you serve this! I usually make it the day before, to allow all the flavors to meld. My mom and dad bought me this trifle bowl as a gift and I’ve used it so many times! It’s the perfect size for this recipe.

Pumpkin Gingerbread Trifle

This beautiful dessert is the perfect thing to serve at your Thanksgiving dinner. The original recipe is from Paula Deen. It pairs moist gingerbread with layers of decadent pumpkin vanilla pudding and creamy whipped topping. It's capped off with crushed gingersnap cookies. I usually make it a day ahead to allow the flavors to meld. I add the gingersnap topping right before serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Equipment

• Glass Trifle Bowl

Ingredients

  

• 2 (14 oz) packages gingerbread mix
• 1 (5.1 oz) package instant vanilla pudding mix
• 1 (30 oz) can pumpkin pie filling
• 1/2 cup brown sugar
• 1/3 tspn ground cardamom or cinnamon
• 1 (12 oz) container frozen whipped topping
• 1/2 cup crushed gingersnaps (optional)

Instructions

 

• Bake the gingerbread according to package directions. You will have 2 x 8" square pans. Cool completely.
• Meanwhile, prepare the pudding mix according to package directions. Stirthe pumpkin pie filling, sugar, cardamom (or cinammon) into the pudding.
• Crumble about 1 batch of the gingerbread (I usually use about 3/4 of a batch). Instead of crumbling, you can cut the gingerbread into 1" squares and layer them in two layers at the bottom of the bowl (this is what I prefer to do).
• Pour 1/2 of the pudding mixture over the gingerbread. Then add a layer of whipped topping. I use about 1/2 of the container.
• Repeat with another 3/4 batch of gingerbread, pudding and whipped topping. If desired, you can refrigerate overnight. I prefer to do this because it allows the flavors to meld.
• You can serve with about 1/2 cup crushed gingersnap cookies sprinkled on the top of the trifle. Do you this right before serving.