Pumpkin Gingerbread Trifle
Recipes, Sweets

Paula Deen’s Pumpkin Gingerbread Trifle

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Need a super quick and easy, yet delicious, dessert recipe for Thanksgiving or one of your many holiday parties this season? This Paula Deen recipe is deceptively easy, yet the end result is elegant and impressive. And the taste? Perfection!

I made this dish last week for a Ladies Night In dinner and wine party with a bunch of friends. Normally, I volunteer for a savory dish, but there was a chance I wouldn’t arrive until after dinner, so I thought it best I bring dessert. And I wanted something filled with the flavors of Fall. When I came across this recipe, rated 5 stars with over 700 reviews, I knew I found my dish. This trifle is delicious, and looks like a lot more work than it takes. It was a hit at the party, and a hit with my kids and family when I made a smaller version for a family party the next day.

Pumpkin Gingerbread Trifle
Simple inexpensive ingredients!
Pumpkin Gingerbread Trifle
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Pumpkin Gingerbread Trifle
Mix well.
Pumpkin Gingerbread Trifle
rumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight.
Paula Deen's Pumpkin Gingerbread Trifle
 
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Weight Watchers Info: Don't bother, if you can't splurge
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • ½ cup packed brown sugar
  • ⅓ teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • ½ cup gingersnaps, optional
Instructions
  1. Bake the gingerbread according to the package directions; cool completely.
  2. Meanwhile, prepare the pudding and set aside to cool.
  3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
  4. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
  5. Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
  6. Sprinkle of the top with crushed gingersnaps, if desired.
  7. Refrigerate overnight.
  8. Trifle can be layered in a punch bowl.

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Colleen Robledo Greene, MLIS, is a librarian, genealogist, historian, college educator, and tech nerd. She was diagnosed with Type 1 Diabetes on April 14, 2014, and switched to a low-carb lifestyle. Going Keto in May 2018 is what finally stabilized Colleen's blood sugar and allowed her to reverse 4 years of insulin weight gain.

5 Comments

  1. ChristaJeanne
    November 21, 2011 at 11:59 am  ·  Reply

    Ohhhhhh, Colleen – this is one of my FAVE Thanksgiving/autumn desserts!!! And I had completely forgotten about it, so thanks for the reminder! 🙂

  2. Alison Arsenault
    October 20, 2012 at 9:42 am  ·  Reply

    I made this using my carrot cake recipe & added some additional pumpkin pie spice to the pudding mixture for our church harvest supper tonight.  This may become my new signature dessert.

  3. Brenda peterson
    November 24, 2016 at 8:37 am  ·  Reply

    Is this a can of pumpkin or does it say pie filling

    • mary ann Knudson
      November 16, 2020 at 10:35 pm  ·  Reply

      can you use just can pumpkin or do you have to use can pumpkin pie filling??? thank you

    • pateo
      November 25, 2020 at 8:21 am  ·  Reply

      If you use pumpkin and not pie filling, you need to adjust by equating plain pumpkin to pie filling with eggs, sugar and spices. Cooked of course.

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