Gingerbread Pumpkin Trifle 南瓜薑餅Trifle

This is the main dessert that I will serve for my Thanksgiving party this year. I doubled the receipt to make 2 trifle bowls for 50 servings. It is easy to make and can also make ahead of time. This can be a substituted of traditional pumpkin pie for Thanksgiving party dessert.

Gingerbread Pumpkin Trifle (Served 12)

Gingerbread Cake (Or just use 1 box of gingerbread cake mix and baked according to directions on the box)

Recipe source: Yummy Tummy's Super moist gingerbread cake recipe

Ingredients:

All Purpose Flour 1 1/4 cup / 150 grams
Baking Powder - 1.5 tsp
Baking Soda- 1/2 tsp
Cinnamon Powder - 3/4 tsp
Ginger Powder - 1/2 tsp
Ground Cloves - a pinch
Salt - 1/4 tsp
Honey - 1/2 cup / 120 ml
Oil - 1/2 cup / 120 ml
Eggs - 1 large
Water - 3/4 cup / 180 ml

• Brown Sugar - 1/2 cup / 100 grams packed
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Directions

• Preheat oven to 160 degree C (325 F). Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.

• In a sauce pan, take 1/2 cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in 1/4 cup of water and mix well. Set aside so it gets cold.

• Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.

• In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.

• Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.

• The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.

• Now remove it from oven and cool it down completely.

Pumpkin layer:

Ingredients:

1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (14 oz) can sweetened condensed milk
1 (5.1 oz) package instant butterscotch pudding mix
1/4 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
3 tablespoons brown sugar
3/4 of a (10 oz) bag of ginger snap cookies or about 25 ‐30 cookies

Whipping cream layer:
1 (12 oz) container frozen whipped topping, thawed or homemade whipped cream

Directions:

Pumpkin Layers:

In a medium sized mixing bowl, combine the pumpkin, sweetened condensed milk, butterscotch pudding mix, the milk, the spices and the brown sugar and whisk until mixture is smooth and thickens. (About 1‐ 2 minutes) Set mixture aside.

Trifle Assembling:

1. Cut the gingerbread into 2‐3 inch squares. Layer your trifle bowl or large clear glass bowl with half of the gingerbread.
2. Then crumble 5‐6 cookies over the gingerbread layer. Layer in about 1/2 of the whipped topping, then layer in half of
3. the pumpkin topping. Repeat again with the gingerbread layer, a few crumbled cookies, the whipped topping and then
4. ending with the pumpkin layer on top and a few crumbled cookies.
5. If you like you can save a little extra whipped topping to decorate the top of the trifle and use some whole cookies to
6. go around the top outside rim of the bowl.
7. Cover with plastic wrap and refrigerate for at least and hour or two before serving.
8. You can substitute store bought pound cake for the gingerbread to save time. The flavor is different but still very
9. yummy.
10. Trifle can be made a day ahead of time and kept covered in the refrigerator.
11. Leftovers can also be covered and refrigerated for 2‐3 days.

Recipe Sources: Cooking with sugar's Holiday Pumpkin Gingerbread Trifle