Paula's Pumpkin Gingerbread Trifle
Healthy pumpkin pie from scratch that's naturally sweetened with pure maple syrup.
Recipe Summary Paula's Pumpkin Gingerbread Trifle
A classic English dessert with the flavors of fall. Perfect ending to a Christmas or Thanksgiving feast!
Ingredients | Pumpkin Pie Filling Recipes2 (14.5 ounce) packages gingerbread cake mix2 cups water2 eggs3 cups milk1 (4.6 ounce) package cook-and-serve vanilla pudding mix1 (30 ounce) can pumpkin pie filling½ cup packed brown sugar⅓ teaspoon ground cinnamon1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed½ cup crushed gingersnapsDirectionsPreheat oven to 375 degrees F (190 degrees C).Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.Refrigerate until pudding is set and flavors combine, 8 hours to overnight.Info | Pumpkin Pie Filling Recipesprep:
20 mins
cook:
25 mins
additional:
8 hrs 40 mins
total:
9 hrs 25 mins
Servings:
12
Yield:
12 servings
TAG : Paula's Pumpkin Gingerbread TrifleFruits and Vegetables, Vegetables, Squash,
