Gingerbread Pumpkin Trifle

Spice up your Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie.

Yield

16 servings

Gingerbread Ingredients

1/2 cup shortening
1/3 cup granulated (white) sugar
1 cup molasses
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water

Filling/Topping Ingredients

2 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup granulated (white) sugar
1 teaspoon rum extract

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan.

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition. Pour into prepared baking pan.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire cooling rack. Cut gingerbread into 1/2-inch to 1-inch cubes; set aside.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.

Set aside 1/4 cup gingerbread cubes. In a 4-quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 1 hour

Storage

Store in refrigerator.

Nutritional Information

Amount per serving: Calories 400, Fat 19 g (Saturated Fat 9 g), Cholesterol 57 mg, Sodium 314 mg, Carbohydrate 55 g, Fiber 2 g, Protein 4 g.

Recipe Courtesy Of

Deborah F. Hahn, Belle, Missouri

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