If you’re a Friends fan you’ll surely remember the one where Rachel makes the Thanksgiving trifle with “beef…sautéed with peas and onions…” HAHA! I couldn’t help but think of that episode while I was making my pumpkin gingerbread trifle, but I promise this one tastes much better! If you love pumpkin and gingerbread you’ll love this! I made it as one of my contributions for Thanksgiving dinner. This was inspired by my favorite dessert ever, cookies ‘n cream, and one of my favorite fall treats ever, pumpkin dip! I LOVE both of those things so I kinda combined them to create this and added some old fashioned gingerbread made with sorghum! One person said it tasted like delicious gooey pumpkin pie before you bake it. Everyone who tried it said it was delicious! If you like cookies ‘n cream or banana pudding types of desserts or parfaits you’ll love it. Those types of desserts are probably my personal favorite. I love the gooey creamy pudding part with the texture of the cake layer in there. Heavenly! Here’s the recipe! Almost entirely from scratch with the exception of the boxed pudding mix, but you could go all out and make that from scratch too! 🙂
- FOR GINGERBREAD:
- 1/2 cup brown sugar
- 1/2 cup sorghum syrup or molasses
- 1 cup hot water
- 6 tbs. melted butter
- 1 1/2 tsp. ground ginger
- 1 tsp cinnamon
- 2 cups whole wheat flour
- FOR PUMPKIN CREAM
- 2 small packages of vanilla flavored jello
- 3 cups cold milk
- 8 oz. softened cream cheese
- 1/2 stick softened butter
- 1 can pumpkin puree
- 1 cup powdered sugar
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- 12 oz whipped cream (or cool whip)
- Mix vanilla pudding mixes with cold milk and chill until set. Set aside.
- Mix all gingerbread ingredients and fill a greased baking pan with the mixture. Bake at 350 around 20-30 minutes, until thoroughly cooked. Let cool.
- Cream the butter, cream cheese, and powdered sugar together. Add the pumpkin puree and spices. Mix well. Add vanilla pudding and mix well.
- In a large glass bowl (or smaller individual bowls!) layer spoonfuls of cake, pumpkin cream mixture, and whipped cream until bowl is full or you run out of ingredients! Top with leftover cake crumbs and/or cinnamon.
Be sure to “pin” and “yum” this recipe to save it for your family holiday get togethers!