GINGERBREAD PUMPKIN TRIFLE
I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. -Deborah F. Hahn, Belle, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- 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., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., 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 cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. 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 top. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 400 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
GINGERSNAP-PUMPKIN TRIFLE WITH CANDIED PECANS RECIPE
Looking for a great candied pecans recipe? This Gingersnap-Pumpkin Trifle with Candied Pecans Recipe is easy to make. Perfect to whip up during the holidays.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 18 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
- Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9447 g, Sugar 0 g, Protein 2 g
PUMPKIN GINGERSNAP DESSERT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.
Nutrition Facts :
HOLIDAY PUMPKIN-GINGERBREAD TRIFLE
Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Bake and cool gingerbread as directed on box.
- Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
- Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
- Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
- Cover with plastic wrap; refrigerate 1 to 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
More about "pumpkin pear gingersnap trifle recipes"
EASY PUMPKIN TRIFLE - A PERFECT RICH AND CREAMY FALL …
From favfamilyrecipes.com
5/5 (16)Calories 200 per servingCategory Dessert
- Layer cookie pieces, then pumpkin cheesecake, then whipped cream until bowl is filled. Make sure whipped cream is the final layer. Top with cookie pieces and crumbs.
HOLIDAY PUMPKIN GINGERBREAD TRIFLE RECIPE - PAULA DEEN
From pauladeen.com
5/5 (59)
PUMPKIN GINGERBREAD TRIFLE - RECIPE GIRL
From recipegirl.com
MAPLE PUMPKIN GINGERSNAP TIRAMISU TRIFLE. - HOW …
From howsweeteats.com
PUMPKIN-PEAR GINGERSNAP TRIFLE | SNACKWORKS US
From snackworks.com
EASY THANKSGIVING PUMPKIN TRIFLE RECIPE - SUBURBAN …
From suburbansimplicity.com
BEST PUMPKIN TRIFLE RECIPE - HOW TO MAKE PUMPKIN …
From thepioneerwoman.com
5/5 (1)Servings 12Cuisine AmericanTotal Time 1 hr 45 mins
PUMPKIN CHEESECAKE TRIFLE WITH GINGERSNAPS - COUNTRY AT HEART …
From countryatheartrecipes.com
PUMPKIN-PEAR GINGERSNAP TRIFLE - RECIPESRUN
From recipesrun.com
PUMPKIN GINGERSNAP TRIFLE RECIPE - AN INDIGO DAY
From anindigoday.com
CARAMELIZED PEAR AND GINGERSNAP TRIFLE RECIPE - LEMON BABY
From lemonbaby.co
GINGERBREAD TRIFLE WITH PUMPKIN CREAM AND PEARS - FOOD52
From food52.com
PUMPKIN GINGERSNAP TRIFLES - LOU LOU BISCUIT
From louloubiscuit.com
APPETIZERS - SNACKWORKS.COM
From snackworks.com
PUMPKIN PEAR TRIFLE WITH MAPLE CUSTARD – ART OF NATURAL LIVING
From artofnaturalliving.com
You'll also love