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)
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.
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.
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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