Gingersnap Pumpkin Trifle With Candied Pecans Recipes

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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

GINGERSNAP-PUMPKIN TRIFLE WITH CANDIED PECANS RECIPE



Gingersnap-Pumpkin Trifle with Candied Pecans Recipe image

Looking for a great candied pecans recipe? This Gingersnap-Pumpkin Trifle with Candied Pecans Recipe is easy to make. Perfect to whip up during the holidays.

Provided by My Food and Family

Categories     Home

Time 3h35m

Yield 18 servings, about 1/2 cup each

Number Of Ingredients 9

1 Tbsp. butter or margarine
2 Tbsp. brown sugar
1/2 cup pecans, lightly toasted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
16 gingersnaps

Steps:

  • Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
  • Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9447 g, Sugar 0 g, Protein 2 g

GINGERSNAP PUMPKIN DESSERT



Gingersnap Pumpkin Dessert image

I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.

Provided by KGCOOK

Categories     Dessert

Time 1h40m

Yield 15-18 pieces

Number Of Ingredients 16

1 (18 1/4 ounce) package yellow cake mix, divided
1 cup gingersnap cookie, crushed
1/2 cup butter, melted
1 egg, slightly beaten
1 (8 ounce) package cream cheese, softened
2/3 cup brown sugar
3 eggs, slightly beaten
1 -29 ounce pumpkin, solid pack
1/4 cup milk
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
1/2 cup gingersnap cookie, crushed
1/4 cup sugar
1/2 cup butter, cold
1 cup pecans, chopped (optional)

Steps:

  • Crust:.
  • Set aside 1 cup cake mix for topping.
  • Combine gingersnap crumbs, and remaining cake mix.
  • Stir in egg and butter, mix well.
  • Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
  • Filling:.
  • Beat cream cheese and brown sugar in a large mixing bowl until smooth.
  • Beat in eggs.
  • Add the pumpkin, milk, spices, and vanilla and mix well.
  • Pour over crust.
  • Topping:.
  • Combine gingersnap crumbs, sugar, and reserved cake mix.
  • Cut in butter until crumbly.
  • Stir in pecans.
  • Sprinkle over filling.
  • Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
  • Cool on a wire rack for 1 1/2 hours.
  • If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
  • Store in refrigerator.
  • When I made this, mine baked for 2 hours.

Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7

PUMPKIN MOUSSE TRIFLE



Pumpkin Mousse Trifle image

You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 20

1 cup sugar
1 cup canned pumpkin
1/3 cup canola oil
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
SUGARED PECANS:
1 large egg white
2 cups coarsely chopped pecans
1/2 cup sugar
1/2 cup packed brown sugar
PUMPKIN MOUSSE:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
1 can (15 ounces) pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided

Steps:

  • Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.

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.

PUMPKIN-PEAR GINGERSNAP TRIFLE



Pumpkin-Pear Gingersnap Trifle image

Celebrate the holidays with our luscious Pumpkin-Pear Gingersnap Trifle. Made with fat-free milk and sugar-free pudding, our Pumpkin-Pear Gingersnap Trifle is a better-for-you dessert that everyone can enjoy.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 8

1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1-1/2 cups cold fat-free milk
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
30 gingersnaps, coarsely crushed (about 2 cups)
1 can (15.25 oz.) pear slices in juice, well drained

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
  • Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

GINGERBREAD & PUMPKIN CREAM TRIFLE



Gingerbread & Pumpkin Cream Trifle image

We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 6

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional toppings: caramel topping, toasted pecans and gingersnap cookies

Steps:

  • Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.

Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

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 foodnetwork.ca


PUMPKIN TRIFLE - MILDLY MEANDERING
2021-10-13 Sprinkle 2 cups of the gingersnaps on top of the whipped topping layer. Transfer the pumpkin mousse from the mixing bowl into the trifle dish, smoothing it around a bit with a spoon to make sure it is even. Sprinkle the remaining gingersnaps evenly on top of the pumpkin mousse. Place the rest of the whipped topping on top and smooth it out.
From mildlymeandering.com


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