Pumpkin Gingerbread Trifle Recipe courtesy 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
  • 1/3 teaspoon ground ginger
  • 1/3 teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 2 tablespoons brandy or cognac
  • 1 (12-ounce) container frozen whipped topping
  • 1 cup pecans, sugared or regular slivered
  • 1/2 cup gingersnaps, optional
  1. 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 spices. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Add alcohol to soak the gingerbread slightly. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of pumpkin mixture, then add a layer of whipped cream. Add layer of pecans. Repeat with the remaining gingerbread, pudding, pumpkin mixture, and whipped topping. Sprinkle of the top with crushed gingersnaps and nuts, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
My husband made this yesterday and tweaked it with a few changes. It was fantastic and a nice change from pumpkin pie.