Pumpkin Gingerbread Trifle
I’m pretty much over the moon to share my pumpkin gingerbread trifle recipe with you today. I recently found a gingerbread cake recipe which was the springboard for this delicious dessert! I’m already planning to make it again for Thanksgiving…twice…for both sides of the family! Ha!
Pumpkin Gingerbread Trifle
- 1 gingerbread cake, prepared {I used this recipe and baked it in a 13×9 for 30 minutes.}
- 2 packages cream cheese, softened
- 2 15 oz. cans pumpkin
- 2/3 cup packed light brown sugar
- 2 T. ground cinnamon
- 2 t. vanilla
- 1 16 oz. whipped topping {or make your own real whipped cream!}
- Walnuts or pecans for topping
Make a gingerbread cake. You can make the same one I did or use a boxed mix. Let it cool completely. Set aside.
Whip cream cheese until smooth. Add pumpkin and mix well. Add brown sugar, cinnamon and vanilla. Beat well. The pumpkin filling {actually my pumpkin dip recipe} is now ready!
In a trifle bowl, layer 1/3 of the cake, 1/3 of the pumpkin filling and 1/3 of the whipped topping. Repeat two more times. Add nuts on top for garnish.
I had some ingredients left over, so I made three little mini trifles which turned out so cute! It would also be fun to have a mini pumpkin trifle bar where people could make their own! 🙂
The key to making this dessert quickly is to have the cake prepared ahead of time. You could even make the pumpkin filling ahead, but you’ll be snitching…especially if you have ginger snaps on hand. 🙂
Here are two other favorite pumpkin desserts:
Have you made a pumpkin dessert this year?
I’m linking up to Women Living Well and I’m Lovin’ It!
XO
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What a beautiful presentation – I’m anxious to try this for the holidays! I love pumpkin desserts!
Myra, thanks so much for posting this. I’m always looking for different desserts for Thanksgiving. I’m bringing the desserts this year and I’m soooo making this! 🙂
Holding a bowl and a big spoon and being very patient
;->
Janet xox
Myra, I made a very similar trifle recipe for Thanksgiving a couple of years ago and it was a hit! This has all those wonderful flavors of Autumn, and we know how healthy pumpkin is for us! 🙂
This looks delicious. Think I will make this at my moms for Thanksgiving.
Nancy @ The Turner Five´s last blog post ..Master Bedroom Updates
That looks to pretty to eat.
Seriously Sassy Mama´s last blog post ..A Wreath
Oh Myra this looks DIVINE!!! 🙂
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This looks amazing Myra!
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Yum! This looks awesome!!
Yummy! I can’t find pumpkin at our little commissary to save my life! I even tried to order a case from Germany and couldn’t find it in the catalog- oh well- next year, right?!
Myra,
This looks really good. I’m going to make it for one of our church get-togethers this month. Thank you for sharing! And, I am so impressed with your blog. Great work!
This looks delicious! Oh my I want to make it, so much for eating less sweets this month. I’ll just make half a recipe and call it good.
The fervor with which I love pumpkin desserts is almost ridiculous. I mean, I LOVE pumpkin!! When I was a tiny girl, pumpkin pie was my favorite of all desserts. I make pumpkin bread from my aunt’s recipe several times every year, and it’s always delicious. But this. . . this is a pumpkin extravaganza! The very idea of combining gingerbread with a cream cheese/pumpkin filling makes me lick my lips! 🙂
Yay!!! 🙂 I hope you will try it! Thanks for being so sweet! xo
I’ve never been a huge gingerbread fan, but this dessert makes me want to try it again! It is so pretty and looks absolutely delicious! Thanks for sharing 🙂
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Thanks Katie for your sweet comment! I’d never had gingerbread cake before, so I was pleasantly surprised at how good it was. 🙂 I hope you will try it!
OM Goodness this sounds and looks delish!
I’m hosting an everything Thanksgiving party next Tuesday and would love for you to join. Please stop by!
Debra @ Bungalow´s last blog post ..Hope we don’t skip Thanksgiving!
This looks heavenly! I’m definitely going to try it! Thanks so much for sharing the recipe!
seriously. you are killing me.
HAHA! I’m killing myself. LOL!
that looks so good!!!
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I love trifles! This recipe looks yummy. Thanks for sharing! Visiting from WLW.
I hope this ends up on our thanksgiving table. so beautiful!
I love this! It sounds soooo yummy! Can’t wait to try it. I’m putting it on my blog so I can remember it. Thanks for the inspiration!!
So thrilled I found this recipe (thanks to Pinterest)! Looks absolutely fabulous and definitely a dessert I will be serving. So pretty and festive! 🙂
Oh my goodness… beautiful, beautiful trifle!
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Your pumpkin trifle is absolutely beautiful. I made one this week, too! While mine definitely tasted delicious, yours absolutely wins the prize for stunning beauty! And, I am positive, just by looking at the delicious ingredients, that the taste equals its beauty.
this looks so delicious Myra
Thanks for linking up!! I featured your post in my wrap up http://tidymom.net/2011/thanksgiving-ideas/
Have a great weekend
This looks beautiful…and I am a pumpkin junkie…so I can’t wait to try it! My question…since I’ve never served a Trifle….how do you serve it? and what do you serve it in (bowl, plate, sundae cup)? Do you serve cold or room temp?
Thanks!
I tried this recipe out on my husband’s family today and it was a great hit! In fact I even sent some left-overs home with my brother-in-law. It made his day! Thanks!!!
What a great idea! This would be perfect for Thanksgiving! I hope you will link this post to my Thanksgiving Traditions link up!
I really, really, really, wish I hadn’t seen this. I am supposed to be saying no to sugary treats. 😉 I cannot resist this….must make it this weekend!
Hi Janice! I’m making it again TWICE in the next week! Ahhhhh! 🙂
How big are the packages of cream cheese used? 4 oz each? 8 oz each?
Hi Sam! 8 oz. packages! 🙂
WOW! I truly love the website you provided hear. I’m sure I will be looking forward to putting it to great uses this Thanksgiving Day. I’ll be sure to pass this post on to my friends. Thanks you so much, I enjoyed this so much.. 😉
I hope you answer quickly! I am wondering about the recipe. You cross-referenced your pumpkin dip recipe but in the dip recipe you use maple syrup and in this recipe you use vanilla. Was the omission of maple syrup intentional or does the vanilla replace it in this particular recipe? This looks so heavenly! Thank you for sharing.
Hey Heather! I intentionally left off the maple syrup in exchange for the vanilla. 🙂 I think the vanilla kind of makes it with the gingerbread. 🙂 I hope that helps!!
@Myra, I hope you have time to answer me quickly as well! 🙂 You reference the gingerbread recipe, but say to cook in 9×13 pan, where the recipe makes one 9″ round. Did you double the recipe, or is it just thinner in the 9×13 pan? THANKS!
Hey Sarah! I followed the recipe exactly and made it in a 9×13, so it was thinner and easier to separate for layering. 🙂 Hope that helps!!
I made this with whipped topping instead of whipped cream and it definitely needed whipped cream. I usually do wh. cream, but was lazy this time. This concept is good, but the gingerbread cake that I made through the link was rather tasteless even though I increased the spices. I would do it again with the TraderJoe’s gingerbread cake mix b/c it’s way better. And I’d double all the spices in the pumpkin mixture. It just needed more of a kick.
@MfM, Thank you for the feedback! Of the many who have made and tasted this recipe no one has said that the gingerbread cake was tasteless. 🙂 With two tablespoons of cinnamon in the pumpkin mixture it definitely has a cinnamon spicy taste, but if more suits your tastebuds go for it! 🙂
This looks amazing!!! WOW 🙂
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I tried this recipe and it is delish! It is now part of of our Thanksgiving tradition! Thank you for sharing your talents!
Can you use pumking pie filling instead of pumpking puree and then skip some of the sugar and spices?
Probably so. I’ve never done it, but you can definitely try! 🙂
What about using neufchatel cheese? Do you know if that works?
I haven’t used it, so I’m not sure. 🙂 If you try it, let me know!!
I did it and it worked just fine. Thanks!
Am I supposed to use whipped cream, cool whip, or whipping cream?
She says you can use whipped topping (Cool Whip) or make your own whipping cream.
Cool Whip or make your own. 🙂
Ok thanks! Was just a little confused because usually you would have to add sugar to the whipping cream and it doesn’t say anything about that…I wonder which would be better?
I’m tight on time & need to enlist the help of my hubby, but I’m determined to make this for friends on Friday. I couldn’t find a Gingerbread cake mix. I could only find a Betty Crocker Spice Cake mix… Do you think this will be an ok substitute? Or should I add other ingredients to it???
This looks wonderful. Making it for our Thanksgiving dinner!
Thanks for the recipe of Pumpkin Gingerbread Trifle……. I love how it looks and will make it for Christmas.
Thanks again for posting recipe…..
Hi! Is there anything I can do to not use vanilla extract in the pumpkin portion of the recipe? Is there anything I can sub in? Vanilla emulsion maybe? We are trying to avoid unbaked vanilla extract.