Pumpkin-Gingerbread Trifle
Let’s talk trifles.
Trifles are pretty fabulous creations, aren’t they? Layers of cake, creamy filling and whipped cream in a pretty glass bowl. It makes a stunning presentation, plus it’s incredibly easy to put together, not to mention delicious. During the summer, I love the ol’ red, white and blue trifle, but when the cool weather hits, give me this ginger and pumpkin version all day, everyday. Cubes of spiced gingerbread, a pumpkin cream filling and fresh whipped cream? Yes, PLEASE!
Our family usually goes the traditional route at Thanksgiving with pumpkin pie, but oh boy, this is one killer substitution if you are looking for something different.
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I originally made a version of this recipe nearly ten years ago, but it was pretty much boxed everything; this time around I wanted to get as close to 100% homemade as possible. The only packaged ingredient I used here is instant vanilla pudding mix, which you could certainly substitute with a homemade vanilla pastry cream for an extra-special dessert. The combination of homemade gingerbread and freshly whipped (and sweetened) whipped cream make a huge difference.
It would have been exceedingly easy for me to sit down with a spoon and eat this until I was past the point of no return. The flavors, especially once the trifle has chilled, meld together beautifully. I didn’t trust myself with the whole thing, so I kept a little bit for myself and my Chief Culinary Consultant, and gave the rest to my mom to take to work. She said people were huddled over the dish with spoons scooping serving after serving… This is a crowd pleaser, if there ever was one.
I have a feeling that this trifle might become a traditional of its own, if I have anything to say about it ;-) Move over pumpkin pie!
One year ago: Mrs. Waterman’s Stuffed Mushrooms
Two years ago: Cranberry Sauce
Three years ago: Pumpkin Pie
Four years ago: Lebkuchen Cookies
Pumpkin-Gingerbread Trifle
Ingredients
For the Gingerbread:
- 2⅓ cups (291.67 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon (0.75 teaspoon) salt
- ½ cup (102.5 g) vegetable shortening
- ⅓ cup (66.67 g) granulated sugar
- 1 cup (337 ml) molasses
- 1 egg
- ¾ cup (187.5 ml) hot water
For the Pumpkin Filling:
- 2 cups (488 ml) cold milk
- 3.4 ounce (96.39 g) package instant vanilla pudding mix
- 15 ounce (425.24 g) canned pumpkin
- ½ cup (110 g) light brown sugar
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups (476 ml) heavy cream
- ⅓ cup (66.67 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Gingerbread: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; set aside.
- In a large bowl, cream together the vegetable shortening and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the molasses and egg and beat to combine, an additional 1 to 2 minutes. Reduce the mixer speed to low and add the flour mixture to the creamed mixture in three additions, alternating with two additions of the hot water, beating well after each addition.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Place the pan on a wire rack and cool completely.
- Cut the gingerbread into ½-inch to 1-inch cubes; set aside.
- Make the Pumpkin Filling: In a large bowl, whisk the milk and instant vanilla pudding mix for 2 minutes. Let stand for an additional 2 minutes.
- In a medium bowl, whisk together the pumpkin, brown sugar and vanilla extract. Gently stir the pumpkin mixture into the pudding; set aside.
- Make the Whipped Cream: In a large bowl, beat the cream on medium speed until it begins to thicken, then add the sugar and vanilla extract. Increase the speed to medium-high and beat until stiff peaks form.
- Assemble the Trifle: Set aside ¼ cup of the gingerbread cubes. In a large trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes, then top with a third of the pumpkin filling and a third of the whipped cream. Repeat the layers twice more. Crumble the reserved gingerbread and sprinkle over the top of the trifle. Cover and refrigerate for at least 1 hour before serving. The trifle can be stored, covered, in the refrigerator, for 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Thank you for posting this recipe! I’m making it for Thanksgiving. Making it extra special by making my own vanilla pastry cream :-)
How big of a bowl should I use?
Hi Amanda, The trifle bowl that I use holds 6 quarts, and it is filled to very top with this dessert.
I’ve referred this recipe to my BBF (best baking friend), now we’re BOTH making the same dessert for our Thanksgiving Day dinners. HAH!
Anyway, my question: When you list “milk” as an ingredient (in this, and in your other posted recipes), are you calling for 2% milk unless otherwise specified to use whole milk?
Thanks!
Hi Christine, Yes, I typically use either 2% milk or whole milk for recipes, for this, I used 2%. Enjoy!
Yum! I would love this for Thanksgiving dessert!
This would be a star on any Thanksgiving table! So flavorful and beautiful! I bet it would be so good with homemade pudding or pastry cream as you suggest.
Hi there! I love your blog so much. I’ve made so many of your recipes and have loved every one. (:
I have a question about this recipe. If I were to make pastry cream instead of using the vanilla pudding mix, how much of the pastry cream would I use? I love making things from scratch and hate using boxed mixes so I try to make everything completely from scratch as much as possible. (:
Hi Jessica, You would need 2 cups of the pastry cream.
It might seem obvious, but unfortunately, I just made this mistake… If you’re using pastry cream (the recipe on here makes exactly 2 cups), OMIT THE COLD MILK from the recipe. I wasn’t even thinking that the milk was for the pudding… No worries though– I just added an extra can of pumpkin and I think all is well!
can you give an alternative to vegetable shortening please ?
Coconut oil or butter.
Hi Lulu, You can try butter, but I’m not sure how it would affect the texture of the cake.
I love trifles, and I absolutely love the idea of a pumpkin gingerbread trifle. Sounds awesome! I have never even considered making a gingerbread like that before. I guess the “bread” in the name has to come from somewhere! Thanks for sharing!
On the first attempt, I used a package of gingerbread mix. The secont time, I made the Pumpkin Gingerbread and have been using that recipe ever since. Now I have another recipe to try, but the basics are still fantastic. A hot cup of fresh coffee and a dish of this cold, creamy concoction and you will be in heaven.
I make a pumpkin mousse parfait with crumbled toffee in between the layers, it’s also a little junky as I use a butterscotch pudding mix in the pumpkin mixture. It’s really good, I may have to add the gingerbread to the parfait…. Oh yum. Hurrah for the trifle, easy and soooo delicious.
Wow! It’s beautiful and so perfect for Thanksgiving. Love love love!
Oh my goodness! Yum!
Haha, every time I see a trifle I think of that episode of FRIENDS when Rachel makes half a trifle and half a shepherd’s pie…but this sounds down-right delicious. Or, more of, it looks so good I’m willing to overlook the fact that I’ll be half-expecting to bite into minced meat and sauteed peas & onions.
This looks amazing! Thanks for sharing :) Yum!
I know I would have to give a lot of this away as well because desserts like this — especially in these flavors — are a huge weakness of mine. It looks delicious, Michelle!
Oh! This looks amazing–sure to try this for the holidays! Thanks!
I just bought a trifle dish and was looking for something like this for Thanksgiving. Thank you!
This looks fantastic! I want to try this!
I LOVE trifles! And this one sounds super good and unique!
I have been making this for a few years and it is fabulous! A nice change up from your traditional Thanksgiving desserts.
Smooth, velvety perfection…perfect treat! Looks amazing and I am sure taste just as amazing.
If I wanted to make this from prepackaged items like you mentioned you had first created it doing so what would you use??
Hi Stasha, You would use a box gingerbread cake mix and Cool Whip in place of the fresh whipped cream.
Words can not even express how awesome this trifle is! The gingerbread, the pumpkin the homemade whipped cream! This needs to become a new tradition for Thanksgiving!!!
I’ve never made a trifle, but this one looks like the perfect treat! I can’t wait to try it :)
Wow! Last year I made your layered carrot cake for Thanksgiving and it was such a hit…I know what I’m making this year! This looks so delicious, I imagin when it’s layered and has been chilling for hours it tastes absolutely amazing. Ingenious recipe! Can’t wait to make it…thanks!
This trifle is absolute perfection!
Holy heck I need this!
Oh my! That looks delicious – I love all the layers :)
This trifle looks very delicious!!!
Pumpkin and gingerbread in one dessert? Is that allowed? Oh well, I’ll take it!