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    You are in: Home / Recipes / Paula's Pumpkin Gingerbread Trifle Recipe
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    Paula's Pumpkin Gingerbread Trifle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Julesong's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
    2. 2
      While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
    3. 3
      When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
    4. 4
      Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
    5. 5
      (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
    6. 6
      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.
    7. 7
      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).
    8. 8
      Cover with plastic wrap and chill overnight in the refrigerator.
    9. 9
      Notes: you can use spice cake instead of gingerbread for a gentler flavor.

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    Ratings & Reviews:

    • on December 27, 2010


      I have made this a few times as its a visually stunning dessert for special occasions. I go a little heavy on the SoCo sprinkling and just fold the whipped cream into the pumpkin mixture to save the hassle of making an extra layer and it turns out just fine. This recipe feeds an ARMY, when they say it serves 20, that's 20 with huge appetites. I will say the taste is subtle, its good but isn't mind blowing amazing. It always is a hit and its not nearly as dense as some holiday desserts so it is a nice change.

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    • on November 25, 2010


      I can't believe I haven't left a review after making this dessert for 4 years. It's absolutely memorably delicious! Truth is, I can eat this until I'm green it is so good. It is requested for all potlucks at church and I half the recipe to make for my family throughout the holiday season. You don't have to go to the added expense of sherry or even the gingersnaps for that matter (I save a little of the gingerbread and crumble on top instead.) Yum Yum Yummy!

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    • on August 06, 2010


      I have made this several times and it's wonderful.Very easy to make.It's better made one day ahead of time so the flavors can develope and it's nice and cold.I made this for our last block party,everyone loved it and asked for the recipe.There were no left overs.

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    Read All Reviews (10)


    Nutritional Facts for Paula's Pumpkin Gingerbread Trifle

    Serving Size: 1 (116 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 334.1
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 5.1 g
    Cholesterol 0.0 mg
    Sodium 412.6 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 4.2 g
    Sugars 33.7 g
    Protein 2.4 g

    The following items or measurements are not included:

    gingersnap cookies

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