Sunday, October 30, 2011

Pumpkin Gingerbread Trifle

Fall is my most favorite season during the year and several things that I just adore about fall is celebrating Halloween and eating all the yummy Fall food!! With Halloween almost upon us, there may be a few of you that will be celebrating the holiday by attending Halloween Parties. Last night, my husband and I headed to a Neighborhood Halloween Party. Each person was asked to bring a Halloween inspired potluck dish to share. I chose to take this pumpkin gingerbread trifle because it featured two popular fall flavors- Gingerbread and Pumpkin. I thought it would be a delicious alternative to pumpkin pie... and it was! The gingerbread cake, layered with the pumpkin vanilla pudding and the rum flavored whip cream is rich and delectable. I received a lot of compliments on this dessert! Another reason I chose to make this trifle is because it will feed a large crowd of people. Even though this dessert looks pretty elaborate, it was very easy to make and assemble-so don't feel intimidated if you choose to make it! This trifle was a huge hit and I have found a favorite to take to future Fall potluck parties! I hope you all have a Happy Halloween!

Pumpkin Gingerbread Trifle
1/2 c. shortening
1/3 c. sugar
1 c. molasses
1 egg
2 1/3 c. all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 c. hot water

Filling and Topping:
2 c. cold milk
1 package (3.4 ounce) instant vanilla pudding mix
1 can (15 ounce) solid pack pumpkin
1/2 c. brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 c. heavy whipping cream
1/3 c. Sugar
1 teaspoon rum extract

1- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
2- Pour into a greased 9X13 baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Cut gingerbread into 1/2 inch to 1 inch cubes. Set aside.
3- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In  another bowl, beat the cream until it begins to thicken. Add sugar and extract; beat until stiff peaks begin to form.
4- Set aside1/4 c. gingerbread cubes. In a 4 quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over the top. Cover and refrigerate for at least 1 hour before serving so the flavors have time to blend. Enjoy!


Ashlee, The Culinary Queen

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