Pumpkin Gingerbread Trifle
Indulge in the cozy, festive flavors of fall with this decadent Pumpkin Gingerbread Trifle, a show-stopping dessert that combines layers of moist gingerbread, spiced pumpkin mousse, and fluffy whipped cream. This easy yet elegant recipe takes just 20 minutes of prep time and is perfect for holiday gatherings or autumn celebrations. The aromatic gingerbread base pairs beautifully with the creamy blend of pumpkin puree, warm cinnamon, and nutmeg, creating a harmonious balance of sweet and spice in every bite. Topped with crushed gingersnap cookies for a hint of crunch, this crowd-pleasing trifle not only tastes incredible but also looks stunning when served in a glass dish. Serve it chilled for a refreshing treat that highlights the essence of the season. Perfect for Thanksgiving or any fall dessert table, this Pumpkin Gingerbread Trifle will have your guests coming back for seconds!
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Recipe Information
Ingredients
- 1 box gingerbread mix
- 0.75 cups water
- 0.25 cups vegetable oil
- 1 large eggs
- 15 ounces canned pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 0.5 cup crushed gingersnap cookies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish or cake pan.
Prepare the gingerbread according to the box instructions: combine the gingerbread mix, water, vegetable oil, and egg in a large mixing bowl. Stir until well combined.
Pour the gingerbread batter into the prepared pan and bake according to the box instructions, approximately 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the gingerbread to cool completely.
In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy.
Add the pumpkin puree, ground cinnamon, ground nutmeg, and vanilla extract to the cream cheese mixture. Mix until fully combined and smooth. Set aside.
In a separate large mixing bowl, whip the heavy cream and granulated sugar together using a hand or stand mixer. Beat on high speed until stiff peaks form, about 3-5 minutes. Reserve about 1 cup of the whipped cream for topping.
Gently fold the remaining whipped cream into the pumpkin mixture. This will create a light, fluffy pumpkin mousse.
Once the gingerbread is cool, crumble it into bite-sized pieces.
In a large trifle dish or individual serving glasses, layer the dessert: Start with a layer of crumbled gingerbread, followed by a layer of pumpkin mousse, and then a layer of whipped cream. Repeat the layers until all components are used, finishing with a top layer of whipped cream.
Garnish the trifle with crushed gingersnap cookies or a sprinkle of ground cinnamon, if desired.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
