Pumpkin Spice Gingerbread Trifle with Cinnamon Whipped Cream

Recipe Collection: Dessert

Pumpkin Spice Gingerbread Trifle with Cinnamon Whipped Cream elevates your dessert game with a stunning blend of spiced gingerbread and pumpkin layers, topped with fluffy cinnamon whipped cream. This vegetarian treat is perfect for holiday gatherings, offering a warm, comforting flavor profile that captures the essence of fall.

Ideal for those following a vegetarian diet, this English-inspired dessert is free from eggs and gluten, making it a thoughtful choice for guests with dietary restrictions. The trifle's versatility shines as it can be served at festive occasions or cozy family dinners.

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Overview

This Spiced Pumpkin Gingerbread Trifle is a delightful fusion of warm gingerbread and creamy pumpkin, layered with a luscious cinnamon-infused whipped cream. Perfect for holiday gatherings, this trifle is a show-stopping dessert that combines the comforting flavors of fall with a touch of elegance.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

English

Serving Size: 12

Cooking Time: 565 minutes

Ingredients

• 2 14.5 Ounces (oz) gingerbread cake mix, packaged
• 2 Cups (cups) water
• 2 Whole eggs
• 3 Cups (cups) milk
• 1 4.6 Ounces (oz) vanilla pudding mix, packaged
• 30 Ounces (oz) pumpkin pie filling
• 0.5 Cups (cups) brown sugar, packed
• 0.5 Teaspoons (tsp) cinnamon, ground
• 1 12 Ounces (oz) frozen whipped topping, thawed
• 0.5 Cups (cups) gingersnaps, crushed

Steps

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the gingerbread cake mix, water, and eggs. Stir until the mixture is smooth and well blended.
3. Divide the batter evenly between two ungreased 9-inch cake pans.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely, about 20 minutes.
5. In a medium saucepan, combine the milk and vanilla pudding mix. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and let cool for about 10 minutes.
6. Stir the pumpkin pie filling, brown sugar, and ground cinnamon into the cooled pudding mixture until well combined.
7. Crumble one gingerbread cake into the bottom of a large trifle bowl or punch bowl.
8. Pour half of the pumpkin pudding mixture over the crumbled gingerbread.
9. Add a layer of the thawed whipped topping over the pudding.
10. Repeat the layers with the remaining gingerbread cake, pumpkin pudding mixture, and whipped topping.
11. Sprinkle the crushed gingersnaps over the top layer of whipped topping for added texture and flavor.
12. Cover the trifle and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the pudding to set.

Enjoy this decadent trifle as a centerpiece dessert for your holiday celebrations!