Name: Gingerbread Pumpkin Trifle
Prep time: 20 min
Total time: 20 min
Ingredients: 2 boxes of Gluten-Free Gingerbread Cake; 2 8 ounce packages whipped cream cheese, softened; 2 15 ounce cans pumpkin; 2/3 cup packed light brown sugar or coconut sugar; 2 Tablespoon ground cinnamon; 2 teaspoon vanilla; 16 oz. organic heavy whipping cream; Pecans for topping

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A tasty pumpkin trifle layered with gluten-free gingerbread cake, creamy pumpkin filling and homemade whipped cream. A favorite holiday dessert!

This Gingerbread Pumpkin Trifle will be on our Thanksgiving table every year, for sure! This is an easy and elegant dessert that takes little time to prepare and is bursting with seasonal pumpkin pie flavors!

This past Thursday we were invited to attend a pre-Thanksgiving dinner with friends. It is such a fun evening filled with good times, laughter and amazing food! Everyone brings their favorite and best side dish or dessert to share.

This year I made a pumpkin trifle, which has now become my new favorite go-to dessert. It is so simple to throw together! I made the cake and pumpkin cream cheese mixture the night before.

A few hours before our party I whipped up homemade organic whipped cream, layered the dessert and topped it off with chopped pecans.

This recipe uses 2 cake boxes of gluten-free gingerbread cake. You can find it at most stores or online here and check Amazon.

More gluten-free pumpkin recipes you may enjoy:

Pin this gingerbread pumpkin trifle recipe!

Gingerbread Pumpkin Trifle

A tasty pumpkin trifle layered with gluten-free gingerbread cake, creamy pumpkin filling and homemade whipped cream. A favorite holiday dessert!

3.78 from 31 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings:

Calories: 165kcal

Author: Danielle Fahrenkrug

Ingredients

2 boxes of Gluten-Free Gingerbread Cake
2 8 ounce packages whipped cream cheese, softened
2 15 ounce cans pumpkin
2/3 cup packed light brown sugar or coconut sugar
2 Tablespoon ground cinnamon
2 teaspoon vanilla
16 oz. organic heavy whipping cream
Pecans for topping

Instructions

Make a gingerbread cake. Let cool.
In an electric mixer, whip cream cheese until smooth. Add pumpkin, brown sugar (or coconut sugar), cinnamon and vanilla. Beat until well combined and smooth.
In an electric mixer, whip your heavy whipping cream on high for about 5 minutes or until light and fluffy.
Reserve 3/4 cup of the cake crumbled. In a trifle bowl, crumble 1/2 of the cake, 1/2 of the pumpkin filling (can do two layers or three layers of the trifle depending on the size of the bowl) and 1/2 of the whipped topping. Repeat with the rest of the cake and the rest of the pumpkin pie filling. Add a layer of the remaining whipped cream on the top. Sprinkle the reserved cake crumbs and pecans on top. Chill until ready to serve.

Notes

Gingerbread cake can be made ahead of time and the pumpkin cream cheese mixture can be made the night before. This is best assembled before serving or within a couple of hours of serving.

Nutrition does not include the cake and pecans.

Nutrition

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