Do you remember a few years back when Pumpkin Gingerbread Trifle went viral? I made it as fast as I could! Pumpkin, layers of gingerbread cake and whipped cream are an amazing combination.
After making this a few times, I knew that I needed to make some changes. The original recipe calls for pumpkin pie filling, instant vanilla pudding mix, packaged gingerbread mix and cool whip topping. I knew that it would taste better if it were made from scratch, so last year I did just that.
This version of Pumpkin Gingerbread Trifle recipe is made with real whipped cream, a homemade cake and pumpkin custard. It’s the original only better because it is all fresh!
If this entire process is too much for you and you want to take some shortcuts, the batch of gingerbread could be replaced by a mix and there would not be a huge difference. The custard and whipped cream are 100 percent better from scratch!
This would make a nice dessert on your Thanksgiving holiday table or for a fall dinner party dessert table. It can be served in a large trifle bowl or in individual glasses. The layers of cake, pumpkin custard and whipped cream look so pretty for a holiday dessert.
If you want to try some other pumpkin recipes for dessert, check out Pumpkin Rum Bread Pudding, Pumpkin Creme Brûlée, and Pumpkin Panna Cotta.For some other fall dessert recipes check out Apple Crumble Ice Cream, Apple Crumble and Chocolate Brioche Bread Pudding.
If you are a fan of gingerbread, check out Gingerbread Pancakes, Gingerbread Waffles, Gingerbread Cookies and Cranberry Gingerbread Cake and Gingerbread Panna Cotta.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIP:
- Pumpkin Puree is pure pumpkin. There is nothing added to it. Pumpkin pie filling is pureed pumpkin with sweetener and spices added. The cans for the solid-pack pumpkin and pie filling look very similar at the grocery store. Make sure to select the pure pumpkin puree for this recipe.
SPECIAL EQUIPMENT NEEDED:
- 9″ square baking pan or 9″ round cake pan
- Electric mixer or stand mixer.
- Trifle bowl, punch bowl , mini trifle bowls, small bowls or small glasses for serving.
- Wire racks
- Large bowl
SUBSTITUTIONS:
- If you don’t have buttermilk on hand, you can mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
- Substitute the whole milk with 2% milk or even almond milk for a dairy-free option.
- If you can’t find molasses, use dark corn syrup or honey as a substitute.
- Fresh ginger can also be used. Grate 1 tablespoon of fresh ginger to substitute for 1 teaspoon of ground ginger.
- For a lighter option, than whipped cream, you can use coconut milk whipped topping.
- The ginger, cinnamon, nutmeg and cloves can be replaced with pumpkin pie spice.
HOW TO STORE LEFTOVER PUMPKIN GINGERBREAD TRIFLE:
- If you’ve already assembled the trifle, place it in the fridge covered with plastic wrap or in an airtight container. It’s best consumed within 2-3 days. Note that the longer it sits, the softer the gingerbread will become due to the moisture from the custard and whipped cream.
- If you plan on enjoying the trifle over several days, consider storing the gingerbread, custard pumpkin pudding, and whipped cream separately in airtight containers. This prevents the layers from becoming too soggy. When you’re ready to serve, simply assemble the desired amount of trifle.
- The custard and the whipped cream in the trifle will not freeze well. Freezing is not recommended as it will change the consistency.
Pumpkin Gingerbread Trifle
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Ingredients
- GINGERBREAD:
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup molasses
- 1 cup buttermilk *see note
- 2 cups all purpose flour
- ¼ cup light brown sugar or granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- PUMPKIN CUSTARD:
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cup whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- WHIPPED CREAM
- 2 cups heavy cream or whipping cream
- 1 teaspoon vanilla extract
- 4 teaspoons granulated sugar
Instructions
GINGERBREAD:
Preheat the oven to 350 degrees
Grease and flour a 9’ square cake pan
In a large bowl, whisk the vegetable oil, eggs, molasses and buttermilk to combine well.
Add the flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg and cloves to the bowl and mix together with a rubber spatula. Mix in the dry ingredients well.
Pour the batter into the prepared cake pan.
Bake for 35 to 40 minutes until the cake is completely set and browned. Let the gingerbread sit to cool for 10 minutes. Remove from the pan to a wire rack and let it cool completely.
PUMPKIN CUSTARD:
In a medium saucepan, combine the sugar, cornstarch and vanilla. Gradually stir in the milk. Heat over medium heat, stirring constantly until the mixture comes to a boil. Keep whisking the bubbling mixture with the heat still on for one minute, whisking constantly. Remove from the heat.
Beat the egg yolks in a medium sized bowl. Pour 1/3 of the hot custard mixture into the egg yolks, beating constantly. Pour this mixture back into the custard in the pan. Combine well and return to medium heat. Boil, whisking for another minute. Add the pumpkin, cinnamon and nutmeg to the custard. Combine well and let this boil for another minute, whisking. Remove from the heat and cool.
WHIPPED CREAM:
An hour before whipping the cream, place a glass bowl and the mixer beaters into the freezer. Make sure you are using a glass bowl for the best results!
Pour the cream into your chilled bowl and add the vanilla extract. Beat the cream on high speed until it begins to thicken. When it holds soft peaks, begin to add the sugar, one teaspoon at a time, beating well after each addition until the cream is very firm.
ASSEMBLY:
You can assemble this in 8 small serving glasses or one larger trifle bowl.
Cut the gingerbread into two halves and crumble it. Evenly distribute the first half of the crumbles at the bottom of your serving glasses or trifle bowl.
Evenly spoon one half of the pumpkin custard over the gingerbread crumbs. Evenly spoon one half of the whipped cream evenly in your glasses over the custard.
Repeat layering with the second half of the remaining gingerbread crumbles, custard and whipped cream.
Sprinkle a bit of cinnamon over the top of the whipped cream. You could also sprinkle some crushed gingersnap cookies over the top.
Notes
You do not have to buy an entire container of buttermilk just to make this recipe. Add 2½ teaspoons of white vinegar to the milk. Let it sit for 15 minutes and you will have what you need!
