This Gingerbread Pumpkin Trifle will be on our Thanksgiving table every year, for sure!
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 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.
Gingerbread Pumpkin Dessert Trifle
Prep time
Total time
Author: Delightful Mom Food
Serves: 12
Ingredients
- 2 boxes of Gluten-Free Gingerbread Cake
- 2 (8 ounce) packages whipped cream cheese, softened
- 2 (15 ounce) cans pumpkin
- ⅔ 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.
- In a trifle bowl, crumble ⅓ of the cake, ½-1/3 of the pumpkin filling (can do two layers or three layers of the filling) and ⅓ of the whipped topping. Repeat two more times. Layer pecans on the top.
Notes
Gingerbread cake can be made ahead of time.
Pumpkin cream cheese mixture can be made the night before.
Pumpkin cream cheese mixture can be made the night before.
OMG this looks to die for!!!! The photos are amazing!
Thank you so much Sharon! And it is to die for… yumm! I made it three times this holiday season.
Can you please confirm how many packages of cream cheese are to be used?
2 (8 ounce) packages