Pumpkin Trifle

5 11 2011

Searching for an easy Thanksgiving or fall dessert? Here’s a great one….pumpkin trifle, compliments of Miss Paula Deen with a few of This Girl’s twists!!

Pumpkin Trifle

The following is Paula’s recipe and makes about 20 servings:

  • 2 (14 oz) packages gingerbread mix
  • 1 (5.1 oz) box cook and serve vanilla pudding mix
  • 1 (30 oz) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 tsp ground cardamom or cinnamon
  • 1/2 cup gingersnaps, optional
  • Whipped cream (either 12 oz container frozen whipped topping or homemade)

Bake gingerbread according to the package and cool completely. Prepare the pudding and set aside to cool.

Stir pumpkin pie filling, sugar and cardamom or cinnamon into the pudding.

Crumble 1 batch of gingerbread into the bottom of a clear bowl or punch bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of the whipped cream. Repeat in the same order using the remainder of the ingredients.

Sprinkle top with crushed gingersnaps if desired. Refrigerate overnight.

The following are This Girl’s twists to Paula’s ingredients: 

  • Pound cake from your local bakery instead of making the gingerbread
  • Instant pudding rather than the cook and serve pudding mix
  • Crushed Cinnamon Teddy Grahams in place of the gingersnaps for topping
  • Homemade whipped cream instead of frozen whipped topping – it’s so easy and you get to control the ingredients and some extra spice if you’d like! Here’s how to make it:

Homemade whipped cream:

  • 2 cups heavy whipping cream
  • 2 Tbsp sugar
  • Sprinkle of cinnamon
  • Dash or two of vanilla extract
  • Beat all ingredients in a mixer until soft peaks start to form into the whipped cream
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