Pumpkin Gingerbread Trifle is a decadent Thanksgiving-meets-Christmas dessert, and it was a big hit at the Christmas Eve party. I was a little skeptical about this dish, which my mother made, because I am not a huge fan of gingerbread or pumpkin. I thought that the Pumpkin Gingerbread Trifle was a pleasant surprise. The pumpkin and gingerbread flavors matched each other more than I had expected, and the dessert was much lighter than I had anticipated.
The heath bar bits added a nice crunch to the dish; I also tend to think that heath bar makes everything better. The original recipe called for a crushed gingersnap topping, but I think that all of that gingerbread flavor would have overwhelmed the pumpkin. I think heath bar is a better topping because the toffee is a nice addition, but also because the toffee won’t get soggy if it sits on top of the whipped cream for a while. If you choose to top the trifle with gingersnaps, add them to the trifle right before serving so they don’t get soggy.
1 (14-ounce) packages Gingerbread Mix, plus the ingredients required as described on the box
1 box cook-and-serve Vanilla Pudding Mix
1 (15-ounce) can pumpkin pie filling
1/2 cup packed Brown Sugar
1/3 teaspoon Ground Cinnamon
1 1/2 cups Whipping Cream
3 tablespoons Powdered Sugar
1 tablespoon Vanilla
1/2 cup Heath Bar Bits
Bake the gingerbread mix according to the directions on the box.
While the gingerbread bakes, prepare the pudding and let cool. Once the pudding has cooled, stir in the pumpkin pie filling, sugar, and cinnamon.
In the bowl of an electric mixer, combine the whipping cream, powdered sugar, and vanilla. Beat at a medium high speed until the cream forms soft peaks.
Crumble half the gingerbread into the bottom of a large glass bowl. Layer half the pudding mixture on top, and spread a layer of whipped cream over. Repeat adding second layers of gingerbread, pudding, and whipped cream. Sprinkle the heath bar bits over the top. Refrigerate overnight.
* Adapted from Food Network.