Pumpkin gingerbread trifle is an easy dessert you can make this holiday. It needs only a few ingredients, comes together in minutes and can be made in advance of your holiday gatherings!
Yes, I'm still in the pumpkin zone, and I'm planning to stay here a bit more.
I'm so excited about the holidays! We still have to put up our Christmas decorations but the baking and party planning has already started! With all the planning, work, and preparation, I think I'm going to share some easy fall/winter desserts with you so at least one part of your holiday can be simple and hassle-free. I'm also still attached to pumpkin and I'm not ready to say goodbye yet.
So, let's start with this delicious pumpkin gingerbread trifle. It's unbelievably easy and I bet you already have all the ingredients in your pantry!
First, you need gingerbread cookies. I used homemade cookies but feel free to substitute for store bought or cookie mixes or anything that you have at hand. As I said, pick the easiest way for yourself.
Second comes my favorite part, the pumpkin goodness. I used Libby’s® 100% Pure Pumpkin, of which we always have couple of cans at home because I use it not only in pies pies, but also in soups, smoothies and more! I mixed it with a bit of brown sugar and to make it creamy. I also added NESTLÉ® CARNATION® Evaporated Milk. A small amount of it gives perfect richness and creaminess and completes the recipe.
To give them a delicious twist, I topped these pumpkin gingerbread trifles with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and we loved it! Those little chocolate morsels sit so well with the creamy pumpkin filling and they compliment the gingerbread cookies beautifully!
All you need to do is to mix the ingredients for the filling, put it over medium heat, and stir for 5 to 10 minutes until the mixture is heated and all the ingredients are well incorporated. Then let it cool and layer the cookies and the filling.
Pretty easy, right?
You can make this delicious pumpkin gingerbread trifle in small glasses like I did or in a large trifle dish. If you are making it in a large trifle dish, then I suggest you whole cookies instead or breaking them.
I like to let my trifle sit in the fridge for a couple of hours before serving which helps the cookies absorb the delicious pumpkin filling.
We are going to make this pumpkin gingerbread trifle again and serve it at one of our parties! I hope you enjoy it as much as we do!
You can find all the ingredients at Walmart in the baking aisle. don't forget to check Nestlé Flavorful Moments Pinterest Board
Pumpkin Gingerbread Trifle
- 1 can 15oz Libby’s® 100% Pure Pumpkin
- ¾ cup NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 10-12 gingerbread cookies
- ½ cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- Mix pumpkin, evaporated milk, brown sugar and pumpkin pie spice in a saucepan, place over medium heat, whisk and heat through and the ingredients are well combined. Let it cool.
- Break the cookies into pieces and layer 4 glasses (or any jar that you use).
- Pour a layer of pumpkin filling and then another layer of gingerbread cookies. repeat as desired.
- Serve cold.
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