Pumpkin Gingerbread Trifle

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Paula,I am a Southern gal from louisiana and I can cook. I love your recipes,too. The trifle was as simple as one,two,three any one could make it and really enjoy a delicious dessert. I made my own gingerbread and followed your recipe and it was great. My grandgirls did't want me to share the leftovers. The guest loved it as well so I will make it over and over for the holiday. Thanks Paula keep them coming and I'll make them.

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This turned out really good! Simple and not overly heavy at all. I would make this again for sure.

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This was a simple dish to make and was enjoyed by everyone. No leftover with this dessert. Definitely a keeper.

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Well I must say not a baker don't really like dessert but try to make it for the family. This was the best Dessert ever this one well be on the menu every Holiday. Thanks for making me a baker :

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Very good. My pumpkin mixture was a little on the thin side. I used whole milk and the pudding was real thick when I combined them but other than that, everyone liked it!

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I made this dessert for the O'Neal Thanksgiving meal. It was a great success! I topped the trifle with cute little gingerbread men, and it turned out really cute and very tasty!

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I cooked, by myself, for 11 this year, so no creme brulee or any other extravagant desserts. So many mixed reviews on this recipe, but I cannot understand why. My trifle was amazing and everyone who tried it tonight will attest to that. I typically like more of a baking challenge, but this tastes like it was a challenge but it was so easy. Added some crunched up biscotti cookies and pecans on top for texture, but the rest of the recipe was made exactly as written. What pray tell is all the fuss about? If you can find pumpkin pie fill great, if not, get 100% pure pumpkin and add a little ground ginger, ground cloves and cinnamon to it... that's it, now you have pumpkin pie fill... resume recipe & enjoy. Oh... use cook & serve pudding, not instant!

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I don't know if the ingredient of pumpkin "pie-filling" (as opposed to just canned pumpkin was a typo, but I followed directions exactly as written. Libby makes both, canned pumpkin and pumpkin pie filling. This filling (mixed with pudding and brown sugar was so runny, even after "firming up" overnight, that I didn't even attempt to use it.

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We have a new family holiday favorite! Adapting it to my family's tastes and hesitancy to try new flavors, I used a spice cake mix with a bit of finely chopped fresh ginger in the batter. I would also recommend making it a day before. I made the dish in the morning and served it yesterday at my dinner. But when I snuck some for my breakfast this morning all the flavors had mingled together and it was even better! It wasn't even 'soggy' from the whipping cream or the filling. Yummy!

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SOoo yummy. I just made this for T-Giving tomorrow and snuck a few bites. mmmm... Unfortunately, mine doesn't look like the picture. Everything kind of melted and ran together. I would suggest letting everything cool before assembling for best results. If I would have only waited a little longer...would have had a prettier looking trifle.

It still looks really decadent and impressive anyway.I definitely recommend this...