Pumpkin Gingerbread Trifle

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Because gingerbread is a little risky for a large group, I opted for Spice cake (only need 1 box which was a great choice. It is light, flavorful and delicious and an impressive presentation. All the flavors blended so well together and the entire group loved it! It held up as late as today (from Thursday assembly. Everyone was happy to have leftovers of this dish. I will definitely make this again.

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This was a great alternative to the usual pumpkin pie. Everyone loved it. I do agree that there was too much gingerbread and could cut back on that. This was extremely easy to make and looked beautiful as well. I did add some chopped pecans and caramal sauce on top. Yummy! Thanks Paula for another great dessert.

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This was okay as was, but we thought it was a bit too sweet and many of the flavors too similar--it was really sweet and had an almost overpowering amount of clove, cinnamon, allspice and ginger. I agree with other reviewers that it needed more complexity of flavors.

Next time, I would not use pumpkin pie mix. Instead, I would use canned pumpkin, greatly reduce the spices, and cut down on the sugar.

I would also like to to try this without the vanilla pudding, but I don't know what I would substitute in its place. I did make fresh whipped cream and I think that helped this recipe a lot.

Because this recipe relies so heavily on packaged foods rather than fresh ingredients, I think the outcome might be influenced by the brands you buy. Maybe if I had used other brands, the ginger/spice may not have been so overwhelming. I will try it again next year, but with modifications and more fresh ingredients.

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I loved the idea of a trifle for thanksgiving- and when I first read the recipe I was disappointed with how much was from a box and thought I'd make my own gingerbread, pudding and whipped cream. After reading others' reviews about following the recipe I decided to go with the way it is written, except for the whipped topping- I made real whipped cream. Bummer- everyone was underwhelmed. It was definitely in need of more flavor and textures- adding nuts or butterscotch pudding might work.

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I made Paula's Pumpkin Gingerbread Trifle for Thanksgiving this year and it was delicioius. I also thought it was too runny when I put it together and was worried, but when it set up overnight in the refrig. it turned out perfect. Easy to make and I also used the pumpkin pie filling but added a little more pumpkin spice to the recipe for more taste. I would definitely make this again for a large group, as it was a hit and people passed on the other pies and ate this. Looked beautiful in the large glass bowl with the gold ring around the top. Again, Paula you are awsome, love your recipes that are easy to make and delicious.
Joan

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My small group of guests was not impressed with the trifle and I have to agree. My husband and I and 8 guests were disappointed in what looked to be a great new dessert. It looked lovely in the trifle bowl and was quite easy to assemble the day before; however, the texture and taste were not equal to the looks.

I will not make it again and do not recommend.

Coincidently, my sister-in-law 3,000 miles away had a pot luck at work and someone brought this trifle. It was not popular at her office either. Not a dessert to expect rants and raves over.

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I had made an Eggnog Pound Cake from a recipe in a magazine, using a 16-oz. pound cake mix from a box. Well, the top began to burn before the cake was done, so I turned the heat back from what the recipe recommended, trying to save it. When all was said and done, the cake was moist & flavorful, but it wasn't exactly a thing of beauty, especially after cutting off the top "crust"! This made it perfect for a trifle! So I used the "crustless" eggnog pound cake in place of the gingerbread in this recipe. I mean, how bad could that be?! ;- I sprinkled the top with a mixture of toasted pecans and toffee candy crunch sprinkles that I had on hand for decorating sugar cookies.

It was oh-so-yummy!

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This recipe is a definite keeper, and I will make it for years to come. I used homemake whipping cream instead of the Cool Whipp and made my gingerbread from scratch instead of the boxed, but this recipe was utterly fabulous. It's as delicious as it is beautiful and was really fun to make/assemble. You'll definitely want to use a see-through bowl so that you can see the beauty of the colors and layers. Thanks Paula!!!!

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I had the time, so I made a nice, cake-like ginerbread with AP flour and all the ingredients for rising plus ginger, cloves, cinnamon, sugar, brown sugar, molasses, butter, egg and milk. I also made my own fresh whipped cream, as I am not a big fan of prepared topping. I used the boxed pudding and cooked as instructed then followed the recipe for completing the filling. It really does make a HUGE amount of dessert... next time I will make only one loaf of ginerbread and you could probably get away with a small can of pie filling (or half a large one and a small box of the pudding. It goes together very easily and the tastes are wonderful! I read a couple reviews that said it turned out soggy after sitting overnight; not sure where that came from. The layers stayed distinct and separate. If you are making a dessert for a large crowd, by all means make in the specified quantities. I would suggest using the punch bowl (as indicated to make one large dessert. Great idea, Paula... I love your recipe ideas!

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Made this for Thanksgiving and boy was it a hit!! Everyone loved it and said it was much better than the traditional pumpkin pie. Followed Paula's recipe exactly and it turned out wonderfully.......it does make a large amount. I made this the day before and did refrigerate over night. I think that helps the flavor, and kept it cold until time to serve.

Thanks Paula for another great recipe!