Pumpkin Gingerbread Trifles is a delicious Fall dessert to wow your family and friends.

These Mini Pumpkin Gingerbread Trifles are so good! My cute mom has been raving about this recipe, so it was fun to try it out. You could make one big trifle, or 4 small trifles like you see here. Either way, this easy dessert will be a hit! It tastes like Fall. Trifles are a great fix to a cake that tastes awesome but maybe doesn’t look pretty. Just break it up into chunks and make a trifle! If you love all things pumpkin to celebrate Fall, this recipe is for you.

Whenever I hear the word “trifle”, I have to laugh, because it reminds me of the episode of Friends where Rachel makes an English trifle…but the pages stick together and she ends up adding ingredients for Shepherds Pie at the same time. So there’s a layer of ground beef and peas. HaHa! It’s so funny. Please tell me you’ve seen this Friends episode! It’s the best!
Joey: “What’s not to like? Custard? Good. Jam? Good. Meat? Goooooood.”

Ingredients For Pumpkin Gingerbread Trifle:

1 14oz. package gingerbread cake mix
1 small box cook-and-serve vanilla pudding mix
1 30oz. can pumpkin pie filling
1/2 tsp. cinnamon
1/8 tsp. ground ginger
1/16 tsp. nutmeg
1/16 tsp allspice
1/16 tsp. cloves
1/4 cup packed brown sugar
1 8-ounce container frozen whipped topping (or real whipped cream)
1/4 cup gingersnaps, optional garnish

How To Make Pumpkin Gingerbread Trifle:

Bake the gingerbread cake according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool a bit. Stir in the pumpkin pie filling, brown sugar, and spices into the pudding.
Assemble: Crumble 1 batch of gingerbread cake into the bottom of the small trifle bowls. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread cake, pudding, and whipped topping.
Sprinkle the top with crushed gingersnaps, if desired …or more cake.

Refrigerate overnight. Trifle can easily be doubled and layered in a punch bowl.
Aren’t these little glass trifle bowls cute?! Here’s a set of 4 mini glass trifles on Amazon. The mini ones are fun for single servings or serving two together at a dinner party.

What Is A Trifle?

Traditionally a trifle is a layered dessert of a sponge cake, fruit and either a custard, jelly or cream. In our recipe we are using a layer of gingerbread, pumpkin pudding and whipped topping.

Trifle Variations:

This pumpkin gingerbread trifle is so delicious as is and we love this recipe, but you can really customize it to make it your own. If you are not a fan of gingerbread then you can use a spice cake mix, graham crackers, brownie mix for more of a chocolate pumpkin flavor. You can also add some pecans as well if you like and a caramel drizzle. We are all about the versatility with dessert recipes like this… and making it work for your family’s taste.

Can I Make This Ahead Of Time?

You can prepare this trifle ahead of time, this recipe needs to sit in your fridge overnight.
If you want to make the different layers a few days ahead of time you can do so and just store them separately to assemble the night before. You can wrap the gingerbread tightly in plastic wrap and store on your counter at room temperature for about 3 days or in your freezer for about 3 months. As for the pudding mixture you can make ahead as well and store in an airtight container for 2-3 days.

What is the difference between canned pumpkin, pumpkin pie filling, and pumpkin puree?

Most of the pumpkin recipes we share on NoBiggie use pumpkin puree, but this recipe uses pumpkin pie filling.
Here’s the difference: canned pumpkin puree is just straight cooked pureed pumpkin. Pumpkin pie filling is the cooked pureed pumpkin with added pumpkin pie spices like cinnamon, clove, allspice and ginger, and it is sweetened.

Storage:

If you are lucky enough to have some of this delicious pumpkin gingerbread trifle leftover then you are going to want to store it covered in your fridge up to 3-5 days. You can freeze it as well in a freezer safe container for about 3 months.

If you make this recipe, please let me know!

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