Paula Deen Pumpkin Gingerbread Trifle

Paula Deen pumpkin gingerbread trifle turns gingerbread cake, pumpkin pie filling and vanilla pudding into a creamy layered dessert in 20 minutes plus an overnight chill. It's an easy make-ahead Thanksgiving dessert for the holiday table, Sunday dinner or a church supper, and it's no-fuss.

Let the gingerbread cool completely before you crumble it into the bowl, because warm cake melts the pudding and turns the layers to mush. Chilling it overnight then lets the cake soak up the pumpkin pudding until every spoonful is soft.

Paula stirs brown sugar and cardamom into the pumpkin and pudding mixture, which gives the filling a warm spice that plain pumpkin pie filling lacks. She builds it in a clear bowl so the dark gingerbread and orange pumpkin layers show through. She says a punch bowl works for a bigger crowd.

Paula Deen Pumpkin Gingerbread Trifle

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

480

kcal

Crumbled gingerbread soaks up spiced pumpkin pudding between clouds of whipped topping, so each spoonful is soft, creamy and lightly spiced. A sprinkle of crushed gingersnaps on top adds a little crunch.

Ingredients

• 1 (12 oz) carton frozen whipped topping
  

• 1/2 cup packed brown sugar
  

• 1/3 teaspoon or cinnamon ground cardamom
  

• 1 (30 oz) can pumpkin pie filling
  

• 1 (5.1 oz) package instant vanilla pudding mix
  

• 2 (14 oz) packages gingerbread mix
  

• 1/2 cup optional gingersnaps
  

Directions

• Bake the gingerbread: Bake the gingerbread mix according to the package directions and let it cool completely. Meanwhile, you can start on the pudding so everything is ready when the cake is.
• Make the pudding: Prepare the instant vanilla pudding mix according to the package directions and set it aside. Then you'll fold the pumpkin right into it.
• Mix the pumpkin filling: Stir the 30 oz can of pumpkin pie filling, 1/2 cup brown sugar and the cardamom into the prepared pudding. Mix until it's smooth and evenly colored.
• Layer the first half: Crumble one batch of gingerbread into the bottom of a large, clear bowl. Pour half of the pumpkin pudding mixture over it, then spread a layer of the frozen whipped topping on top.
• Layer the rest: Repeat with the remaining gingerbread, pudding mixture and whipped topping. Then sprinkle the crushed gingersnaps over the top if you like.
• Chill overnight: Refrigerate the trifle overnight so the flavors meld and the cake softens. Spoon it straight from the bowl when you're ready to serve.

Tools for this recipe

• Anchor Hocking 104 oz glass trifle bowl with lid, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this trifle in a punch bowl?

Yes, Paula says the trifle can be layered in a punch bowl, which is handy when you're feeding a bigger crowd. Just keep the layers even so the pumpkin and gingerbread stripes show through the glass.

Can I use homemade whipped cream instead of frozen whipped topping?

Freshly whipped cream works fine, and it tastes a little richer. It's softer than frozen whipped topping, so the layers will be less firm after a night in the fridge.

Do I have to leave out the gingersnaps?

No, they're optional. Skip them and the trifle still tastes great, but the crushed cookies add a nice crunch against all the soft layers.

How far ahead can I make it?

The recipe chills overnight, so it's meant to be made a day before you serve it. That makes it a good choice when the oven is already busy with the main course.

What's the biggest mistake with this trifle?

Layering warm gingerbread is the common one, since the heat melts the pudding and the whipped topping. Wait until the cake is fully cool and the layers stay neat.