Gingerbread Pumpkin Trifle Recipes

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GINGERBREAD PUMPKIN TRIFLE



Gingerbread Pumpkin Trifle image

I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. -Deborah F. Hahn, Belle, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water
FILLING/TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon rum extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 400 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings (about 1 cup each).

Number Of Ingredients 5

2 packages (14-1/2 ounces each) gingerbread cake/cookie mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1/2 cup packed brown sugar
1 can (29 ounces) solid-pack pumpkin
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks., Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely., Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.

Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

PAULA'S PUMPKIN GINGERBREAD TRIFLE



Paula's Pumpkin Gingerbread Trifle image

A classic English dessert with the flavors of fall. Perfect ending to a Christmas or Thanksgiving feast!

Provided by legraham937

Categories     Fruits and Vegetables     Vegetables     Squash

Time 9h25m

Yield 12

Number Of Ingredients 10

2 (14.5 ounce) packages gingerbread cake mix
2 cups water
2 eggs
3 cups milk
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
½ cup packed brown sugar
⅓ teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
½ cup crushed gingersnaps

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
  • Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
  • Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
  • Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 101.8 g, Cholesterol 35.9 mg, Fat 19.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 744.2 mg, Sugar 28.6 g

GINGERSNAP PUMPKIN TRIFLE



Gingersnap Pumpkin Trifle image

This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.

Provided by Julie G

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 12

Number Of Ingredients 11

½ cup pecan halves
1 tablespoon brown sugar
½ teaspoon pumpkin pie spice
2 tablespoons butter
42 2-inch gingersnap cookies
1 (15 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 ¾ cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
2 cups frozen non-dairy whipped topping, thawed and divided

Steps:

  • Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
  • Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
  • Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
  • Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
  • Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
  • Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE



Holiday Pumpkin-Gingerbread Trifle image

Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.

Provided by By Arlene Cummings

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ gingerbread cake and cookie mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4-serving size) butterscotch instant pudding and pie filling mix
3 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 cup milk
25 to 30 gingersnap cookies (about three-fourths of 10-oz bag)
1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream

Steps:

  • Bake and cool gingerbread as directed on box.
  • Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
  • Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
  • Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
  • Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.

Provided by Cynna

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 7

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or 1/3 teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)

Steps:

  • Bake the gingerbread according to the package directions; cool completely.
  • Meanwhile, prepare the pudding and set aside to cool.
  • Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
  • Crumble 1 batch 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 whipped topping.
  • Repeat with the remaining gingerbread, pudding, and whipped topping.
  • Sprinkle of the top with crushed gingersnaps, if desired.
  • Refrigerate overnight.
  • Trifle can be layered in a punch bowl.

Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Mixer     Ginger     Dessert     Kid-Friendly     Pumpkin     Fall     Family Reunion     Chill     Cinnamon     Potluck     Molasses     Nutmeg     Simmer     Butter     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 12 servings

Number Of Ingredients 29

For gingerbread:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses (not robust or blackstrap)
3/4 cup well-shaken buttermilk (not powdered)
1/2 cup hot water
For pumpkin mousse:
1 (1/4-ounces) envelope unflavored gelatin
1/4 cup cold water
1 (15-ounces) can 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 cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Equipment: a 2-quart trifle bowl or other deep serving bowl
Garnish: chopped crystallized ginger

Steps:

  • 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.
  • Whisk together flour, baking soda, spices, and salt.
  • 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).
  • 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.
  • 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.
  • Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
  • Make whipped cream:
  • Beat cream with sugar and vanilla using mixer until it holds soft peaks.
  • 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.

GINGERBREAD-PUMPKIN TRIFLE



Gingerbread-Pumpkin Trifle image

Made with canned pumpkin and gingersnaps, this Gingerbread Pumpkin Trifle is a breeze to make. You may actually feel guilty that it smells and tastes so ridiculously good! Layer the gingersnaps in precise patterns for a beautiful display in our Gingerbread Pumpkin Trifle.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 14 servings

Number Of Ingredients 6

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 can (15 oz.) pumpkin
1/2 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping, divided
28 gingersnaps, divided

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Stir in 1 cup COOL WHIP.
  • Arrange 17 gingersnaps on bottom and up side of 2-1/2-qt. serving bowl. Spoon half the pudding mixture into prepared bowl; top with layers of 8 of the remaining cookies, remaining pudding mixture and COOL WHIP.
  • Crush remaining cookies; sprinkle over dessert. Refrigerate 4 hours.

Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.3245 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9053 g, Sugar 0 g, Protein 3 g

PAULA'S PUMPKIN GINGERBREAD TRIFLE



Paula's Pumpkin Gingerbread Trifle image

This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too.

Provided by Julesong

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed dark brown sugar
1/3 teaspoon ground cinnamon
2 pinches ground cardamom
1/4 cup sherry wine or 1/4 cup Southern Comfort (very tasty!) (optional)
1 (12 ounce) container frozen whipped topping
1/2 cup crushed gingersnap cookie
2 -3 tablespoons chopped pecans, for garnish (optional)

Steps:

  • Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
  • While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
  • When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
  • Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
  • (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
  • Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
  • Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
  • Cover with plastic wrap and chill overnight in the refrigerator.
  • Notes: you can use spice cake instead of gingerbread for a gentler flavor.

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From recipegirl.com


PUMPKIN GINGERSNAP TRIFLES - LOU LOU BISCUIT
2015-11-20 Add to bowl and mix with melted butter. Spread gingersnap/butter mixture onto a half sized jelly roll pan, and bake for 5-7 minutes, or until fragrant and browned. Set aside to cool. In the bowl of a stand mixer, fitted with the whisk attachment, add cream, powdered sugar, and vanilla bean extract.
From louloubiscuit.com


PUMPKIN GINGERBREAD TRIFLE - DARING KITCHEN
2020-09-24 Instructions. . Preheat the oven to 400°F. Line a medium baking sheet with parchment paper and set aside. . In a medium bowl, add minced oats, pumpkin seed flour, chia seeds, baking powder, psyllium husk powder, ground ginger, ground nutmeg, ground cinnamon, and …
From thedaringkitchen.com


PUMPKIN GINGERBREAD TRIFLE - HOOSIER HOMEMADE
1 (14.5 oz) box Gingerbread Cake Mix (or Spice Cake) + ingredients to make it (egg and water) 4 cups cold milk 2 boxes (small) instant white chocolate or vanilla pudding 1 can (15 oz) pumpkin (not pumpkin pie filling) 1 teaspoon cinnamon 1 teaspoon Pumpkin Pie Spice - recipe here
From hoosierhomemade.com


HOLIDAY PUMPKIN GINGERBREAD TRIFLE RECIPE - PAULA DEEN
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside. Stir the pumpkin pie filling, sugar and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.
From pauladeen.com


GINGERBREAD PUMPKIN TRIFLE - THERESCIPES.INFO
Pumpkin Gingerbread Trifle - BaumassFoods great www.baumassfoods.com. Layers of soft pumpkin cake, creamy cream cheese, crunchy gingerbread cookie and airy whipped cream, make this pumpkin gingerbread trifle a decadent treat! Ingredients Scale cake 3/4 C pumpkin puree 1/4 C brown sugar 3/4 C white sugar 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon …
From therecipes.info


FALL FRUIT TRIFLE WITH PUMPKIN GINGERBREAD - FORKS OVER KNIVES
2021-10-13 Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut gingerbread into 1-inch cubes. Transfer to an airtight container; let stand overnight. For Roasted Fall Fruit, preheat oven to 400°F. Line two 15x10-inch baking pans with parchment paper or silicone baking mats.
From forksoverknives.com


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