Gingerbread Pumpkin Trifle

Do you like gingerbread?  Have you thought to pair it with pumpkin?

We were having some friends over for dinner one night last week, and I was in the mood to make something new.

Do you do that?  I’ve heard we shouldn’t try new things when expecting company, but I always do!  Having people over to eat gives me motivation for trying new recipes.

After digging in the freezer and taking stock of my pantry contents, I created this Fall-flavored Gingerbread Pumpkin Trifle.

My own recipe creations rarely turn out as well as I’d imagined.  This one…

Gingerbread Pumpkin Trifle


Recently, I’d been hungry for Mammau’s Gingerbread, so I baked her recipe and put most of it in the freezer.  My family isn’t that crazy about gingerbread – well, let’s just say wasn’t.

Bake your favorite recipe or packaged mix (or grocery bakery already-made-so-you-don’t-have-to-make-it purchase?), then chop your gingerbread into 1″ chunks and layer half of it in the bottom of a bowl.

Mixing Pudding Layer

The next layer is a mixture of prepared instant vanilla pudding, a can of pumpkin, and a can of sweetened-condensed milk. (Ooh, yes!)  Banana pudding was my inspiration for this layer.  How did I make it through summer without sharing my banana pudding recipe?

Pour half of the pudding mixture over your gingerbread chunks, followed by half a container of frozen whipped topping.  You could always make some real whipped cream (I had no whole cream on hand but always keep Cool Whip in the freezer).

First Three Layers Complete

Repeat the layers, and you’re done!

We ate Aunt Virginia’s German Lazagna (soon to be posting about that!) for dinner – after a few appetizers.  Needless to say, we were pretty full by the time dessert came out of the refrigerator.

Gingerbread Pumpkin Trifle

This is a light dessert  – unless you eat a whole lot of it, of course.  We managed to eat over half of it that night.

I’m happy to report that at least two other members of this family now will eat gingerbread – as long as I make this trifle with it.  By the following day…

Empty Bowl of Gingerbread Pumpkin Trifle

empty bowl.  Another successful day of encouraging dessert-devouring family members. 🙂

Here is the recipe for you to print.

Gingerbread Pumpkin Trifle
Prep time
Total time
A light Fall dessert, full of sweetness and spice.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • Gingerbread prepared (can be boxed type)
  • 1 3.9-ounce package instant vanilla pudding and pie filling, prepared and chilled slightly
  • 1 15-ounce canned 100% pure pumpkin
  • ¾ teaspoon cinnamon
  • 1 can sweetened-condensed milk
  • 1 12-ounce container of frozen whipped topping
  1. Cut prepared gingerbread into 1" chunks. Layer half in bottom of trifle bowl (or any bowl if you don't have a trifle bowl).
  2. Add pumpkin, cinnamon, and sweetened-condensed milk to prepared vanilla pudding and stir to blend. Pour half over gingerbread layer.
  3. Layer half of whipped topping over pudding mixture.
  4. Repeat layers, ending with whipped topping.
  5. Chill and serve.

I hope you’ll try it.  I think you’ll be glad you did! 🙂

I’m sharing this post with the following link parties.  I hope you’ll come along and join in on the fun.

Metamorphosis Monday

Make It Pretty Monday

Create It Thursday

What to do Weekends

Seasonal Sundays

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  1. Hollye Clardy says

    I like using new recipes when company comes too. I just made a banana gingerbread last night. My own creation too! Turned out good!

    • Kim Hood says

      Hi, Hollye! That sound delicious! I’d love to know how you did it – if you don’t mind me sharing. 😉

  2. Jacki says

    Ohhh, that looks so yummy! I’ve never made a trifle. But I’d love to try, they look so elegant. Thanks for visiting my blog!

    • Kim Hood says

      Thanks, Jacki. You can make a trifle in any clear bowl. I hope you’ll try this recipe. (It is now my personal favorite.) I appreciate you visiting here, as well! 🙂

  3. Sheryll & Critters. says

    I must try this one………. I have always made Trifles from scratch……. and I am still asking……. pumpkin from a can and not steamed first? WOW! I am going here as soon as I get the ingredients.

    I remember while in England, I was told to buy this wonderful Blancmange powder and I did and brought it home……. they were these little packets like those we get of Jello…… so who am I to judge? But not me, homemade is so easy to me and tastes so much better.

    Also, I have never made Ginger Bread, ever……. only the crispier cookies…… what do you recommend?

    • Kim Hood says

      Hi, Sheryll! My grandmother’s gingerbread recipe is here on my sweets and baking page. It was earlier this year, so look toward the bottom of the page. It’s easy and yummy!