Gingerbread Pumpkin Trifle |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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. âDeborah F. Hahn, Belle, Missouri Ingredients:
1/2 cup shortening |
1/3 cup sugar |
1 cup molasses |
1 egg |
2-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
3/4 cup hot water |
filling/topping: |
2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup packed brown sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
2 cups heavy whipping cream |
1/3 cup sugar |
1 teaspoon rum extract |
Directions:
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 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. 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 cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
4. 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. Yield: 16 servings.
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