Pumpkin- Gingerbread Trifle

Pumpkin- Gingerbread Trifle

Festive for Thanksgiving or Christmas!

Yield: 12 to 14 servings

Prep Time:40 min

Cook Time:25 min


One 14-ounce package gingerbread mix
One 3-ounce box instant vanilla pudding mix
One 15-ounce can sweetened pumpkin pie filling (not puree)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
One 6-ounce container frozen whipped topping
1/2 cup broken gingersnaps, optional


1. Bake gingerbread according to package directions; cool completely.

2. Meanwhile, in a large bowl prepare pudding according to package directions. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

3. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or another medium-sized glass 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.

4. Sprinkle the top with crushed gingersnaps, if desired. Cover and refrigerate overnight, or serve immediately.

Source: RecipeGirl.com (Adapted from Paula Deen )

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Maria Katehis wrote:

    I made 2 small triffles instead of one…. the first one I made my home made whip cream I added 1/2 cup Patron Café Tequila to the whip cream mixture and added all layers as per recipe. the second trifle I saturated each layer of the crumbled ginger cake with bourbon added one layer of the filling then added one layer of homemade non-alcohol whip cream and repeated until finished all ingredients…

  • Candice wrote:

    I just tried this recipe and I hope it tastes good, unfortunately i think the ratios of the pumpkin pudding mixture and the whip cream are way off, we barely had enough to make two layers of each mixture. If you plan on trying this recipe I would recomend doubling the amount of pumpkin pudding mixture and the cool whip, also let the cool whip thaw before using it so it’s easier to spread a layer or better yet make you’re own whip cream.