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    You are in: Home / Recipes / Pumpkin Gingerbread Trifle Recipe
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    Pumpkin Gingerbread Trifle

    Pumpkin Gingerbread Trifle. Photo by Mrs. Christmas

    1/1 Photo of Pumpkin Gingerbread Trifle

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    55 mins

    15 mins

    Chef Skie's Note:

    Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.

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    Serves: 25



    Units: US | Metric


    1. 1
      Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
    2. 2
      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.
    3. 3
      Combine pumpkin and brown sugar and stir into pudding.
    4. 4
      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.
    5. 5
      Cover and refrigerate overnight.

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    Ratings & Reviews:

    • 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. As the topping for a better presentation for guests, crumble gingersnaps, or sprinkle with cinnamon, or I save a little of the gingerbread and crumble on top instead. Yum Yum Yummy!

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    • on July 26, 2010


      This is a great recipe. The one thing I think everone should do is to use the instant pudding like one of the reviewers said. My pudding came out runnier than I liked.

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    • on November 18, 2009


      Beautiful AND delicious! One time I substituted whipped cream in a can for the Cool-whip because I'm not a cool-whip fan but it didn't turn out well because the stuff in a can didn't hold it's shape as well. Still tasted great, but I thought I'd put that out there for anyone considering that substitution. I'm going to make it with instant instead of cooked pudding tonight because our wal-mart does not carry cooked in the large size. Hope it turns out as well. I will let it set first.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Gingerbread Trifle

    Serving Size: 1 (85 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 107.2
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 3.6 g
    Cholesterol 4.1 mg
    Sodium 58.9 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 0.2 g
    Sugars 11.9 g
    Protein 1.4 g

    The following items or measurements are not included:

    gingerbread cake mix

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