Yesterday I posted the recipe for the gingerbread cake I used in this dessert. I’d made it a couple of days ahead of time since the recipe indicated it would keep for several days sitting at room temp. I like those kinds of recipes! My friend Cherrie was having a luncheon and I offered to bring something. Since she doesn’t much like making desserts, that’s what she asked for. She gave me an idea about the menu, and even suggested something pumpkin would fit well. Sure thing, I said!
I could have made pumpkin pie, but we’ll have our fill of that in a few weeks, so I wanted to make something a bit more interesting than that. Then I came upon Paula Deen’s recipe for this trifle. It was relatively easy to make and sounded wonderful. But then, I’m a real sucker when it comes to anything pumpkin. Am sure I’ve mentioned here before than pumpkin pie is my very favorite pie anytime.
Soooo, here’s what I did. Paula’s recipe called for two boxes of gingerbread mix. I could have gone that route, but I hoped maybe I’d have some leftover gingerbread if I made my own. But that was the dilemma. My last foray into gingerbread left me disappointed. But I turned to Cook’s Illustrated, and used their recipe. It was/is a real winner.
Paula’s recipe calls for using boxed, cooked vanilla pudding. I’m not much of a fan of those boxes, at least not Jell-O brand, but I had some Bird’s Dessert Powder on my shelf. That’s it there on the right. It’s a British product, but you can find it here in the U.S. in some major grocery stores (in the international section). I always keep it on hand, as I think their powder (mix) makes a very good tasting custard pudding.
So I made up a mixture of the Bird’s (about 2 1/2 cups worth), and mixed in the spice (cardamom) and pumpkin pie filling. That was the pudding layer, although with the pumpkin mixed in, it didn’t really jell-up like a pudding – that was fine since you want it to be loose so it’ll soak into the gingerbread a bit. Then I used Cool-Whip. The recipe called for 12 ounces, but I think they may not make that size anymore, so I used a full 16 ounces in the trifle you see pictured at top.
Paula’s recipe called for added brown sugar, but I thought it was sweet enough without it, so I did alter her recipe some. You layer the gingerbread, pumpkin custard, and the Cool-Whip. Save some of the Cool-Whip for the top, then JUST before serving I sprinkled the top (and each serving if it came from down deep in the bowl) with some crushed-up ginger snaps. They added a really nice crunch to the dessert.
What I liked: how easy the dessert is to put together – as long as you have everything ready and at hand. Make the gingerbread ahead. Make the custard/pumpkin mixture ahead, then it’s a snap to layer everything. Delicious. Soft, comforting food. Love the crunch on the top from the gingersnaps.
What I didn’t like: About the only thing I’d change is I might try it with real whipped cream. In that case you’d need to make it and serve it within an hour or so. Whipped cream, the real stuff, doesn’t hold up for days on end.
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Pumpkin Gingerbread Trifle
Recipe By: Adapted from Paula Deen, Food Network
Serving Size: 10
NOTES: For the pudding layer I used Bird’s Dessert Powder (a mix) from Britain. You can find it at some grocery stores that have an international section. Bird’s makes the best close-to-ready-made cook and serve custard pudding. The crumbled gingersnaps are a real nice addition – it gives this soft cake-and-pudding mixture some good texture. Add it at the end – just before serving. If added earlier, they will get soft. As you serve the trifle some of the servings from the bottom won’t have any of the gingersnap topping, so leave some to sprinkle on those portions. You want every serving to have some of the gingersnaps.
28 ounces gingerbread mix — (2 14-oz packages)
2 1/2 cups Bird’s Dessert Mix — cook and serve (see Notes)
30 ounces pumpkin pie filling — (not pumpkin puree)
1/3 teaspoon ground cardamom — or ground cinnamon
16 ounces Cool Whip®
1/2 cup gingersnaps — crushed, optional garnish
1. Bake the gingerbread according to the package directions; cool completely. Or, make your own gingerbread. Or buy ready-made gingerbread. You’ll need about 5 cups of crumbled gingerbread (that’s a guess).
2. Meanwhile, prepare the custard and set aside to cool. Stir in the pumpkin pie filling and cardamom to the pudding. Refrigerate until ready to assembly trifle.
3. Crumble in bite-sized pieces 1/3 of gingerbread into the bottom of a large, pretty bowl. Press it down slightly. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of Cool Whip, spreading out to the edges as neatly as possible. Repeat with the remaining gingerbread, pudding, and whipped topping. Then add another layer of gingerbread, and cover top with whipped topping.
4. Sprinkle top with crushed gingersnaps, if desired. Can be served immediately, or refrigerate overnight. Trifle can be layered in a punch bowl or any other kind of bowl. Add gingersnap crumbs to servings that come from deep in the bowl since they won’t have any.
Per Serving: 685 Calories; 23g Fat (30.0% calories from fat); 7g Protein; 112g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 787mg Sodium.

bamacurl
said on November 5th, 2011:
I have used this recipe many times and I love that I can make a little bit of it each day, then put it all together for the big day. Like you, I make my own gingerbread. I also make the pudding (think banana pudding – no bananas – add pumpkin) and make my own whipped cream. And I love adding the gingersnaps on top for a little something crunchy! Thanks for reminding me of this yummy recipe!
You know, I thought as I ate it that day, that there really wasn’t much of a change because of refrigerating it for 24 hours, so that way I COULD make it an hour or two ahead, and use fresh whipped cream (rather than yucky Cool-Whip, which I don’t like much). Thanks for the recommendations! . . . carolyn t