• 16servings
  • 60minutes
  • 400calories

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Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup molasses

  3. 1 egg

  4. 2-1/3 cups all-purpose flour

  5. 1 teaspoon baking soda

  6. 1 teaspoon ground ginger

  7. 1 teaspoon ground cinnamon

  8. 3/4 teaspoon salt

  9. 3/4 cup hot water


  11. 2 cups cold milk

  12. 1 package (3.4 ounces) instant vanilla pudding mix

  13. 1 can (15 ounces) solid-pack pumpkin

  14. 1/2 cup packed brown sugar

  15. 1 teaspoon vanilla extract

  16. 1/2 teaspoon ground cinnamon

  17. 2 cups heavy whipping cream

  18. 1/3 cup sugar

  19. 1 teaspoon rum extract

Instructions Jump to Ingredients ↑

  1. Gingerbread Pumpkin Trifle Recipe photo by Taste of Home 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.

  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.

  3. 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.

  4. Set aside 1/4 cup gingerbread cubes. In a 4-qt. 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. Yield: 16 servings.


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