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Here is a recipe that is a great alternative to traditional pumpkin pie.... courtesy of Paula Deen.


  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) package 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, if desired.
  • Refrigerate overnight. Trifle can be layered in a punch bowl .

Author Credit: Paula Dean

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