[Guest Posts]

Pumpkin Gingerbread Trifle

Woo family and friends this holiday season with this pumpkin gingerbread trifle. Silky layers of pumpkin-spice pudding, sweet and spicy gingerbread, and fluffy whipped cream make this decadent treat a feast for your eyes and your stomach.

Yields: 25 cups

Preparation Time: 40 minutes + chilling


  • 2 packages of gingerbread cake mix
  • 1 package of pumpkin spice pudding mix
  • 3 cups of 2% milk
  • 1 can of solid-pack pumpkin
  • ½ cup of brown sugar
  • 1 carton of whipped cream
  • A couple of round, 9-inch baking pans
  • 1 teaspoon of cinnamon
  • Wire racks
  • 4-quart sauce pan
  • 4-quart serving bowl
  • Brandy (Optional)


Step 1

Prepare and bake the gingerbread cake mix according to the package’s directions. Then place the mixture into two round 9-inch baking pans. Cool the cakes completely on a wire rack.

Step 2

Combine the pumpkin-spice pudding mixture and 2% milk in a 4-quart sauce pan. Cook on medium heat until the mixture comes to a boil. Then cook and stir the mixture for an additional 1-2 minutes or until thickened. Combine one can of pumpkin with brown sugar and cinnamon. Then fold in ¼ cup of whipped cream. Add the pumpkin into the pudding.

Step 3

Crumble one of the gingerbread cakes. Then gently press it down into a 4 quart serving bowl. If you desire, sprinkle the crumbled gingerbread with two tablespoons of Brandy. Top it with half of the pumpkin-spice pudding and whipped cream. Repeat layers. Cover and refrigerate overnight.

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Instead of eating brains, Cherese Cobb uses hers to write. She has spellbound audiences at The Krazy Coupon Lady, Lumoid, the Penny Hoarder, and Take Lessons. This word-witch's poems have been published in Frogpond, Shemom, A Hundred Gourds, The Mainichi, and the Asahi Shimbun. She haunts Knoxville, Tennessee, where she lives with her undead parents and cat.

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