Friday, November 5, 2010

Gingerbread Pumpkin Trifle

Yummy, Yummy, Yummy!  I love gingerbread and then if you combine it with pumpkin, you are in for a treat.  I made this and a Caramel Apple Trifle (recipe soon to come) for a girl's party and they were both a hit.  My kids even enjoyed eating the leftovers.  This looks very pretty layered in a trifle bowl but also works great in a large, glass bowl.  

1/2 c. shortening
1/3 c. sugar
1 c. molasses
1 egg
2 1/3 c. flour
1 t. baking soda
1 t. ground ginger
1 t. cinnamon
3/4 t. salt
3/4 c. hot water
2 c. cold milk
1 package (3.4 oz) instant vanilla pudding
1 can (15 oz) pumpkin
1/2 c. brown sugar, packed
1 t. vanilla
1/2 t. cinnamon
2 c. heavy whipping cream
1/3 c. sugar

1.  Preheat oven to 350 degrees.  For the gingerbread: In a large bowl cream shortening and sugar until light and fluffy, 1-2 minutes.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt in medium bowl.  Add to creamed mixture alternately with hot water, beating well after each addition.

2.  Pour into a greased 9 x 13 baking pan.  Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack completely.  Cut into 1 inch cubes and set aside.

3.  For the filling: In a large bowl whisk pudding and milk for 2 minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin, brown sugar, vanilla, cinnamon with the pudding mixture, stir well.

4.  For the topping: In a large bowl beat whipping cream and sugar until stiff peaks form.

5.  To assemble the trifle:  Set aside 1/4 c. gingerbread cubes.  In a 4 qt. trifle bowl (or large glass bowl) layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and then a third of the whipped cream.  Repeat layers twice.  Crumble reserved gingerbread over the top of trifle.  Cover and refrigerate at least 1 hour before serving.

Source:  Taste of Home

Sharing this with: Quit Eating Out.
Blogging tips