Wednesday, September 11, 2013

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

Trifles are one of my favorite types of desserts to make. They are so flexible as far as what you put in them and they are so quick to throw together.  When I'm dieting, I make trifles because they are easy to make low fat. You can eat a few more bites with a little less guilt.  However, the trifle I made today could have easily been made low fat, it is not and it is absolutely delicious!

I chose to make a pumpkin trifle because pumpkin is one of my favorite fall flavors. Anyone else here a huge fan of the Starbuck's Pumpkin Spice Latte? I decide when fall has arrived once I hear the announcement from Starbuck's that my latte is back instead of basing it on weather changes or the changing color of the leaves.  I know I made a special stop a few weeks ago just to get my favorite fall latte and while I drank it, I suddenly was excited for chili, fantasy football, comfy long sleeve sweaters, and of course baking a few pumpkin and apple desserts. Now you know what brought me here today!

This dessert reminds me so much of my favorite latte, the Pumpkin Spice latte.  The trifle has that amazing, rich pumpkin pie flavor, mixed with delicious crumbs of gingerbread, finished off with the light and fluffy cool whip.  All together, these flavors come together to form a delicious, creamy, warm your heart dessert that tastes like fall.  I highly recommend this easy recipe if you are a pumpkin fan like me! Enjoy!

Pumpkin Gingerbread Trifle 
Yield 18 Servings
adapted from

1 package (14.5 oz) gingerbread cake mix 
1 1/4 cups water
1 egg
4 cups milk
4 packages (3.5 oz) instant vanilla pudding and pie filling
 1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1.5 teaspoons Pumpkin Pie Spice
1 carton (12 ounces) cool whip, thawed
*to make this low fat, use skim milk, fat free cool whip, sugar free/fat free pudding, and you can even make the gingerbread using the low fat recipe on the box.
Bake gingerbread or spice cake.
1.  Make gingerbread according to the directions as far as ingredients (water and egg).  Pour batter in 9x13 baking pan. Bake at 350 degrees for 20-25 minutes, or until a toothpick intserted near the center comes out clean. Once it is done, let cool until room temperature.
2.  While the gingerbread is baking,  mix milk and pudding for 2 minutes.  Once it is thick, mix in pumpkin and spices until well blended.
Mix the pudding, spices, and pumpkin.
3.  Once the gingerbread is cool, cut the cake in to little cubes.  This will make it easeier to crumble into layers.  
4.  In a trifle bowl layer a fourth of the gingerbread crumbs in the bottom, half of the pumpkin mixture, another fourth of the gingerbread crumbs, half of the cool whip, fourth of the gingerbread crumbs, half of the pumpkin mixture, fourth of the gingerbread crumbs, and finally top with the remaining cool whip.  I also, sprinkled few of the remaining crumbs on the very top as a garnishment.  This dessert should be served immediately or refrigerated until served.  
Pumpkin Gingerbread Trifle
This blog has no affiliations with Starbuck's.  

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