Looking for an easy Thanksgiving dessert? Try this elegant recipe for Pumpkin Gingerbread Trifle. Not only does it look beautiful on the buffet table, this dessert feeds a crowd and can be prepared well-ahead of the Turkey Day rush.
Pumpkin is synonymous with Thanksgiving feasting. A traditional symbol of the harvest, it was probably served in some sweetened form at the first Thanksgiving dinner.
Gingerbread has a sweet history of its own. Ginger and other spices were originally symbols of wealth and prosperity in times past. Eating gingerbread is often associated with holiday time and has been a traditional treat for children.
A trifle is a layered dessert with a variety of flavors and textures combined to taste delicious and look beautiful in a clear glass trifle dish. Traditional English Trifle is typically made with layers of sponge cake, custard, jelly, fresh fruit and cream. Try this Easy English Trifle Recipe for a taste of jolly old England. Or make a Chocolate Trifle for variety.
This recipe combines old English tradition with distinctly American flavors. Try serving at a Halloween party or instead of pumpkin pie as a Thanksgiving dessert. Guests will be impressed with the elegant sophisticated flavor.
In the unlikely event of leftovers, simply chill until a late-night snack craving strikes. These flavors actually improve with age!
Pumpkin Gingerbread Trifle
- 2 boxes gingerbread cake mix
- 2 boxes vanilla instant pudding mix
- 2 1/2 cups pumpkin pie filling
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 3 cups heavy cream
- 1 tsp. vanilla
- 1/2 cup confectioner's sugar
- 1 cup gingersnap cookies, crushed
Directions:
- Prepare and bake gingerbread cake mixes according to package instructions. Cool and set aside.
- Prepare vanilla pudding according to package instructions.
- Combine pudding with pumpkin pie filling. Fold in brown sugar and cinnamon. Cover and chill.
- Whip heavy cream until soft peaks form. Sweeten with confectioner's sugar and add vanilla. Chill until ready to assemble trifle.
Assembling Trifle
- Crumble cooled gingerbread into bite-sized chunks. Layer half of these gingerbread pieces into the bottom of a clear glass trifle bowl.
- Spread half of the pumpkin-pudding mixture over gingerbread. Smooth with spatula.
- Cover pudding mixture with one-half of the sweetened, whipped cream. Smooth.
- Top with remaining gingerbread.
- Layer remaining pumpkin mixture.
- Spread the rest of the whipped cream over the pumpkin.
- Top with crushed gingersnap cookies.
- Cover carefully with plastic wrap and chill overnight.
Dish into ramekins or dessert bowls. Or, for individual desserts, layer each ingredient into parfait glasses. Garnish with a whole gingersnap cookie and a cinnamon stick.
This recipe serves 15-20 people. It is a deliciously cool finale at any holiday meal.
Gabi Larson - A former schoolteacher and reading specialist, I currently use my creativity, teaching and organizational skills at home with my four ...
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