Pumpkin Butterscotch Gingerbread Trifle Recipes

PAULA'S PUMPKIN GINGERBREAD TRIFLE

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.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
• Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
• Combine pumpkin and brown sugar and stir into pudding.
• In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
• Cover and refrigerate overnight.

PUMPKIN GINGERBREAD TRIFLE

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.

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE

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.

PUMPKIN TRIFLE

Steps:

• Combine the cake mix, water, and egg in a bowl.
• Mix and pour into a 8x8 pan.
• Bake 350 degrees for 30-40 minute.
• Cool 10 minutes.
• Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
• Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
• Stir in pumpkin and the spices. Mix well.
• In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
• Repeat, ending with the whipped topping. Garnish with the crumbs.
• Refridgerate.

PUMPKIN GINGERBREAD TRIFLE

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.