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Gingerbread Pumpkin Dessert Trifle

pumpkin dessert

We love Trifles (try-fulls). Not to be confused with “truffles”! It’s pretty much a layered dessert in a purrty bowl.  I’ve been making this particular gingerbread pumpkin dessert trifle the past few years for Thanksgiving.  People always freak over it. It’s the perfect fall dessert. Everyone loves it and  it’s so easy to make!  

Pumpkin desserts are a go-to for fall. Nothing says fall like pumpkins. (Well, falling leaves and cooler weather does too but here in California, that doesn’t really happen so we rely on the appearance of pumpkins.)

This Gingerbread Pumpkin Dessert Trifle is a wonderful blend of flavors and textures. The crushed gingerbread cookies break up the creaminess of the pumpkin and cream. If you want to try any new pumpkin dessert this fall, please try this one. It will blow you away when you taste it. And you will love it even more because it’s so simple to assemble.

Happy Fall Y’all!

gngerbread pumpkin dessert trifle

Gingerbread Pumpkin Trifle
Serves 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 boxes of gingerbread mix
  2. 1-30 ounce can of pumpkin pie filling
  3. 1-small box of cheesecake flavored instant pudding
  4. 1/2 cup brown sugar
  5. 1/2 tsp. cinnamon
  6. 1 container whipped topping
  7. 1/4 cup gingersnap cookies, crushed (for garnish)
Instructions
  1. Cook your gingerbread according to the directions on the package; when done, let it cool down completely
  2. In a medium bowl, prepare the pudding according to the directions
  3. When pudding is ready, stir in the pumpkin pie filling, brown sugar, and cinnamon and combine
  4. In a trifle bowl or large clear dish*, crumble half of the gingerbread cake into the bottom for the first layer
  5. Next pour half the pumpkin pie pudding mixture over the top of gingerbread layer
  6. Then layer half the container of whipped topping
  7. Repeat the steps, crumbling the remaining gingerbread, then layering the rest of the pie pudding mixture and finish with the remaining whipped topping
  8. Sprinkle the crushed gingersnap cookies on top as a garnish
Notes
  1. We always use a large trifle dish for this dessert, but this year we decided to serve these in mason jars. If you decide to try this, just use your best judgement of how much of each layer to use (we just eyeballed it) As you layer the ingredients, you get an idea of how much to use for each layer.
Delectable http://delectablebakehouse.com/

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  • Ashley
    November 24, 2013 at 5:50 pm

    This looks amazing!!! Making it for Thanksgiving!!!!

    • Lauren
      November 25, 2013 at 9:07 pm

      Yay! Everyone will love it!!:)

  • Paul
    November 23, 2013 at 9:46 pm

    This is a great dish!…Keep up the good work!

    • Lauren
      November 24, 2013 at 8:22 am

      Thank you!!:)