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Gingerbread & Pumpkin Cream Trifle

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
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    10 servings


  • 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


  • 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
1 serving: 372 calories, 11g fat (6g saturated fat), 23mg cholesterol, 414mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 5g protein.

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  • tamarapearson
    Nov 29, 2015

    This was a big hit at Thanksgiving. I made it in individual glass goblets instead of one large trifle bowl. It is as pretty as it is delicious.

  • Terena
    Oct 1, 2015

    I'd take this over pumpkin pie any day!