Pumpkin Gingerbread Trifle

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Thanksgiving

Picture of Pumpkin Gingerbread Trifle Recipe 1 Video | Photo: Pumpkin Gingerbread Trifle Recipe
Rated 5 stars out of 5
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Total Time:
10 hr 0 min
Prep
30 min
Inactive
9 hr 0 min
Cook
30 min
Yield:
20 servings
Level:
Easy
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Ingredients

  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional

Directions

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.

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Newest Ratings and Reviews

Read all 756 reviews

  • on April 20, 2012

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    soooo holidayish. loved it

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  • on March 24, 2012

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    This is a great dessert! I made this for a post thanksgiving get together. I forgot to add the brown sugar and no one noticed it was still sweet and perfectly balanced! I even got my best friend's husband's approval and he is a professional chef who is hard to please! I made it again for the Christmas eve family night omitting the brown sugar again and cut the recipe in half because it makes so much! When I walked in the door with the clear glass bowl the family oohed and ahhed. This recipe is very easy, tasty and has great visual appeal!

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  • on February 26, 2012

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    Great recipe! Made this for Thanksgiving as the hostess always wants to have something pumpkin to serve at dessert. I ended up making my own gingerbread and whipped cream and using regular canned pumpkin which I flavored with pumpkin pie spice to my taste (and then added cardamom. It turned out wonderful & was a huge hit! It does make a huge amount - but the leftovers are really tasty the next day. An easy recipe to make your own. I will be making again. And, if you can, don't use the premade stuff - make it yourself - it's worth it!

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