We saved the best for last in our Thanksgiving Series. This week is all about desserts! Everyone’s favorite part of that grand meal right? Pies galore, cookies and cakes and barely any room to eat a bite of it!
Dana and I are bringing you two dessert recipes this week to round out your Thanksgiving meal. Both recipes are pumpkiny without being pumpkin pie. Pumpkin pie is a given on Thanksgiving. It is going to be at the dessert table and I don’t want anyone messing with it or changing it up. People want their pumpkin pie traditional.
So my recipe for Pumpkin Gingerbread Trifle is still a pumpkin dessert but nowhere near pumpkin pie.
I have been making this recipes for years, I could probably make it in my sleep. Actually it is easy enough to be made in my sleep lol! I started making this dessert for Thanksgiving and now it is requested at Christmas too lol.
I always make it the night before which gives all the layers a chance to meld and become one truly amazing dessert.
This Pumpkin Gingerbread Trifle is creamy, pumpkiny, and the perfect way to end your holiday dinner.
This dessert comes together with crumbled moist gingerbread, and a creamy layer made with pumpkin pie filling and vanilla pudding all layered with whipped cream. I finish it off by sprinkling a few gingerbread crumbs on top but you could also place gingersnaps all around the top which would also be beautiful.
I really hope you make this dessert for your holiday table this year. I promise they will be begging you to make it again come Christmas!
- 2 14-ounce packages gingerbread mix
- 1 5.1-ounce box cook-and-serve vanilla pudding mix
- 1 30-ounce can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 12-ounce container frozen whipped topping
- 1/2 cup gingersnaps, optional
- 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 or gingerbread crumbs if desired.
- Refrigerate overnight.
Head on over to Dana’s at This Silly Girl’s Life and check out her dessert recipe this week Pumpkin Pie Spice Pralines.
Check out the rest of our Thanksgiving Series for lots of Thanksgiving recipes from appetizer to dessert!