Autumn Spice Pumpkin Gingerbread Trifle
Indulge in the rich flavors of fall with this delightful Autumn Spice Pumpkin Gingerbread Trifle. Inspired by the classic recipes of Paula Deen, this dessert layers spiced gingerbread with creamy pumpkin pudding and fluffy whipped topping, creating a decadent treat perfect for holiday gatherings. Each bite transports you into a warm embrace of seasonal spices, making it a heartwarming and delicious addition to your potluck or festive dinner. With its impressive presentation and tantalizing taste, this trifle literally tastes like autumn in a bowl, serving large crowds with ease. Prepare this dessert ahead of time to allow the flavors to meld, ensuring a show-stopping finale to any meal.
20
Servings
N/A
Calories
10
Ingredients
Ingredients
Gingerbread mix
2 packages (14 ounces each) (Follow package directions to prepare and bake.)
Vanilla pudding mix
1 package (5 1/8 ounces) (Prepare according to package instructions.)
Pumpkin pie filling
1 can (30 ounces) (No preparation needed.)
Dark brown sugar
1/2 cup (Tightly packed.)
Ground cinnamon
1/3 teaspoon (No preparation needed.)
Ground cardamom
2 pinches (No preparation needed.)
Sherry wine or Southern Comfort
1/4 cup (Optional; will enhance flavor.)
Frozen whipped topping
1 container (12 ounces) (Thaw before using.)
Crushed gingersnap cookies
1/2 cup (Crush into small pieces.)
Chopped pecans
2-3 tablespoons (Optional; for garnish.)
Instructions
1
Preheat your oven according to the gingerbread package instructions.
2
Prepare and bake the gingerbread mix according to package directions. Once baked, turn it out onto a wire rack and let it cool completely.
3
Meanwhile, prepare the vanilla pudding mix according to the package instructions. Once finished, set it aside to cool.
4
In a large mixing bowl, combine the cooled vanilla pudding with the pumpkin pie filling, dark brown sugar, ground cinnamon, and ground cardamom. Mix until smooth and fully combined.
5
Once the gingerbread is completely cool, crumble it into bite-sized pieces, approximately 1/4 inch in size.
6
If you have a trifle bowl, use it for a beautiful presentation. You can also use any large decorative bowl or punch bowl.
7
Start layering: Place half of the crumbled gingerbread at the bottom of the bowl. If using, drizzle half of the sherry or Southern Comfort over the gingerbread.
8
Next, pour half of the pumpkin pudding mixture over the gingerbread layer, followed by half of the thawed whipped topping.
9
Repeat the layers with the remaining gingerbread, the rest of the sherry or Southern Comfort (if using), the remaining pumpkin pudding mixture, and the last of the whipped topping.
10
Top the trifle with crushed gingersnap cookies. If desired, sprinkle with chopped pecans for added texture.
11
Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to meld together.
12
Serve chilled and enjoy this delightful dessert with friends and family.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Autumn Spice Pumpkin Gingerbread Trifle?
It is a layered dessert inspired by Paula Deen that features spiced gingerbread, creamy pumpkin pudding, and whipped topping, ideal for fall gatherings.
How many servings does this recipe provide?
This recipe yields approximately 20 servings, making it perfect for large crowds or potlucks.
What are the key ingredients for the gingerbread base?
The base requires two 14-ounce packages of gingerbread mix, prepared and baked according to package directions.
What type of pudding is used in this trifle?
The recipe uses one 5 1/8 ounce package of vanilla pudding mix, prepared and cooled before being mixed with other ingredients.
Do I use pumpkin puree or pumpkin pie filling?
This recipe specifically calls for one 30-ounce can of pumpkin pie filling.
Is there alcohol in the recipe?
The recipe includes an optional 1/4 cup of sherry wine or Southern Comfort to enhance the flavor of the gingerbread layers.
How should I prepare the gingerbread for the layers?
Once the gingerbread is completely cooled, crumble it into bite-sized pieces approximately 1/4 inch in size.
What spices are added to the pumpkin mixture?
The pumpkin mixture is seasoned with 1/3 teaspoon of ground cinnamon and two pinches of ground cardamom.
What kind of sugar is recommended for the pudding mix?
The recipe uses 1/2 cup of tightly packed dark brown sugar for a rich, molasses-like sweetness.
How many layers are there in this trifle?
The dessert is built by repeating the layering process twice, resulting in two layers of gingerbread, pudding, and whipped topping.
What topping is used for the final layer?
The top of the trifle is garnished with 1/2 cup of crushed gingersnap cookies and optional chopped pecans.
Does the whipped topping need to be thawed?
Yes, you should thaw the 12-ounce container of frozen whipped topping before beginning the assembly.
How long should the trifle be refrigerated?
For the best flavor, cover the bowl with plastic wrap and refrigerate the trifle overnight to let the flavors meld.
What type of bowl is best for presentation?
A clear glass trifle bowl is ideal for showing off the layers, but a large decorative bowl or punch bowl also works well.
Can I use ground cardamom if I don't have pumpkin pie spice?
Yes, the recipe specifically calls for ground cardamom and ground cinnamon to provide that distinct autumn spice flavor.
Is this recipe easy to make?
Yes, it is classified as an easy recipe because it utilizes convenient mixes while still delivering a homemade, gourmet taste.
Who is the inspiration behind this recipe?
This recipe is inspired by the classic Southern cooking styles of Paula Deen.
Can I skip the chopped pecans?
Yes, the 2-3 tablespoons of chopped pecans are optional and used mainly for added texture and garnish.
How do I assemble the first layer?
Place half of the crumbled gingerbread at the bottom of the bowl and drizzle with half of the optional alcohol.
What is the second component added during layering?
After the gingerbread, pour half of the pumpkin pudding mixture over it, followed by half of the whipped topping.
Can I use homemade gingerbread?
While the recipe specifies using two packages of mix for convenience, you can certainly substitute with an equivalent amount of homemade gingerbread.
Is the sherry or Southern Comfort strongly noticeable?
No, it is meant to enhance the depth of the spice flavors rather than being the dominant taste.
Can I use instant vanilla pudding?
The recipe calls for a vanilla pudding mix prepared according to package instructions, which can be either instant or cook-and-serve depending on your preference.
What is the texture of the finished trifle?
It is a combination of soft, moist gingerbread, creamy pudding, airy whipped topping, and a bit of crunch from the gingersnap garnish.
Is this a seasonal dessert?
Yes, with ingredients like pumpkin and gingerbread, it is specifically designed as a heartwarming fall and holiday treat.
Can I make this dessert in a punch bowl?
Yes, if you do not have a trifle bowl, a punch bowl is an excellent alternative for serving large crowds.
What is the role of dark brown sugar in this recipe?
It sweetens the pumpkin mixture while adding a deeper molasses flavor that pairs perfectly with seasonal spices.
How much cinnamon is needed?
You will need 1/3 teaspoon of ground cinnamon for the pumpkin mixture.
Does the trifle need to be served chilled?
Yes, the instructions recommend serving the trifle chilled for the best eating experience.
How do I ensure the pudding mixture is smooth?
Combine the cooled vanilla pudding, pumpkin filling, sugar, and spices in a large mixing bowl and mix until fully combined and smooth.