Gingerbread Pumpkin Cream Trifle Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGERBREAD PUMPKIN TRIFLE



Gingerbread Pumpkin Trifle image

I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. -Deborah F. Hahn, Belle, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 20

1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water
FILLING/TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon rum extract

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 400 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

GINGERBREAD & PUMPKIN CREAM TRIFLE



Gingerbread & Pumpkin Cream Trifle image

We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 6

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional toppings: caramel topping, toasted pecans and gingersnap cookies

Steps:

  • Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.

Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Mixer     Ginger     Dessert     Kid-Friendly     Pumpkin     Fall     Family Reunion     Chill     Cinnamon     Potluck     Molasses     Nutmeg     Simmer     Butter     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 12 servings

Number Of Ingredients 29

For gingerbread:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses (not robust or blackstrap)
3/4 cup well-shaken buttermilk (not powdered)
1/2 cup hot water
For pumpkin mousse:
1 (1/4-ounces) envelope unflavored gelatin
1/4 cup cold water
1 (15-ounces) can pure pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 cup chilled heavy cream
1/2 teaspoon pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Equipment: a 2-quart trifle bowl or other deep serving bowl
Garnish: chopped crystallized ginger

Steps:

  • Make gingerbread:
  • Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
  • Whisk together flour, baking soda, spices, and salt.
  • Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
  • Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.
  • Make pumpkin mousse:
  • Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
  • Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
  • Make whipped cream:
  • Beat cream with sugar and vanilla using mixer until it holds soft peaks.
  • Assemble trifle:
  • Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE



Pumpkin-Butterscotch Gingerbread Trifle image

There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri

Provided by Taste of Home

Categories     Desserts

Time 11h15m

Yield 16 servings.

Number Of Ingredients 9

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 mini loaves.

Number Of Ingredients 14

1 cup all-purpose flour, divided
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 cup canned pumpkin
1/4 cup molasses
1 egg
2 tablespoons plus 1-1/2 teaspoons butter
2 tablespoons milk
TOPPING:
1/3 cup chopped walnuts
1 tablespoon sugar

Steps:

  • In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings (about 1 cup each).

Number Of Ingredients 5

2 packages (14-1/2 ounces each) gingerbread cake/cookie mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1/2 cup packed brown sugar
1 can (29 ounces) solid-pack pumpkin
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks., Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely., Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.

Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.

Provided by Cynna

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 7

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or 1/3 teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)

Steps:

  • Bake the gingerbread according to the package directions; cool completely.
  • Meanwhile, prepare the pudding and set aside to cool.
  • Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
  • Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
  • Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
  • Repeat with the remaining gingerbread, pudding, and whipped topping.
  • Sprinkle of the top with crushed gingersnaps, if desired.
  • Refrigerate overnight.
  • Trifle can be layered in a punch bowl.

Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

More about "gingerbread pumpkin cream trifle food"

GINGERBREAD TRIFLE - I AM BAKER
gingerbread-trifle-i-am-baker image
Web Dec 27, 2020 Gingerbread Cake Preheat the oven to 325°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set aside. In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light …
From iambaker.net


PUMPKIN GINGERBREAD TRIFLE - RECIPE GIRL
pumpkin-gingerbread-trifle-recipe-girl image
Web Nov 7, 2019 Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or another medium-sized glass bowl. Pour 1/2 of the pudding mixture over …
From recipegirl.com


PUMPKIN-GINGERBREAD TRIFLE FOR THANKSGIVING - PARADE
pumpkin-gingerbread-trifle-for-thanksgiving-parade image
Web Oct 17, 2022 1¼ cups canned pumpkin puree (like Libby’s) ½ tsp salt; 2 tsp ground cinnamon; 1 tsp vanilla extract; 1 tsp ground ginger; ⅛ tsp ground nutmeg; ¾ cup sugar
From parade.com


HOLIDAY PUMPKIN GINGERBREAD TRIFLE RECIPE - PAULA DEEN
holiday-pumpkin-gingerbread-trifle-recipe-paula-deen image
Web Stir the pumpkin pie filling, sugar and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped …
From pauladeen.com


GINGERBREAD PUMPKIN TRIFLE WITH CRAN-POMEGRANATE …
gingerbread-pumpkin-trifle-with-cran-pomegranate image
Web Nov 9, 2022 For the gingerbread, grease an 8×8-inch baking dish and preheat the oven to 325 degrees F. In a large bowl, whisk the oil, sugar, molasses, egg, spices and salt together until smooth. Slowly add the …
From aspicyperspective.com


GINGERBREAD PUMPKIN TRIFLE - DELIGHTFUL MOM FOOD
gingerbread-pumpkin-trifle-delightful-mom-food image
Web Nov 23, 2014 Make a gingerbread cake. Let cool. In an electric mixer, whip cream cheese until smooth. Add pumpkin, brown sugar (or coconut sugar), cinnamon and vanilla. Beat until well combined and smooth. In …
From delightfulmomfood.com


GUSTO TV - PUMPKIN-GINGERBREAD TRIFLE
Web Yield: 1 (10-inch/25.5 cm) trifle Ingredients: Gingerbread 2 cups (470 ml) flour 1 teaspoon (5 ml) baking soda ½ teaspoon (2.5 ml) salt 1 teaspoon (5 ml) ground ginger 1 teaspoon …
From gustotv.com


PUMPKIN GINGERBREAD TRIFLE RECIPE | THANKSGIVING RECIPES - BROWN …
Web Nov 13, 2013 Make the Gingerbread: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan; set aside. In a medium bowl, whisk together the flour, baking …
From browneyedbaker.com


PUMPKIN GINGERBREAD RECIPE - SIMPLY RECIPES
Web Mar 10, 2022 Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin …
From simplyrecipes.com


FALL FRUIT TRIFLE WITH PUMPKIN GINGERBREAD - FORKS OVER KNIVES
Web Oct 13, 2021 For gingerbread, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or use a silicone baking pan. Place dates in a small bowl. Add …
From forksoverknives.com


PUMPKIN TRIFLE - AMANDA'S COOKIN' - TRIFLES & PARFAITS
Web Sep 15, 2021 Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract and blend with hand mixer until again smooth and fluffy. Fold in 1 cup of whipped topping. …
From amandascookin.com


GINGERBREAD PUMPKIN TRIFLE RECIPE: HOW TO MAKE IT
Web Mar 11, 2023 Cut gingerbread into 1/2-in. to 1-in. cubes. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the …
From stage.tasteofhome.com


RECIPE: GINGERBREAD & PUMPKIN CREAM TRIFLE
Web Gingerbread and pumpkin—two flavours we wait for all year long—stacked and layered in a big trifle bowl, or made in miniature for everybody at the table. Share Save Saved
From preprod.readersdigest.ca


ADAM HANDLING'S CORONATION STRAWBERRY AND GINGER TRIFLE
Web Apr 30, 2023 Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined cake tin, at 160C, for 25 minutes. Step 2. For the strawberry jelly, soften the …
From bbc.com


PUMPKIN-GINGERBREAD TRIFLE - CTV
Web Directions. Preheat oven to 350 F (180 C). To make gingerbread cake, sift together flour, baking soda, and salt. Stir in ginger, cinnamon, and cloves. Add brown sugar and mix. …
From more.ctv.ca


Related Search