I made this dessert for Thanksgiving one year. My brother was initially disappointed when there was no pumpkin pie but once he tasted this trifle he changed his tune. He then called this dessert lazy pumpkin pie. This recipe along with a picture can be found online at http://www.tasteofhome.com/recipes/Gingerbread-Pumpkin-TrifleIngredients:
- ½ cup shortening
- ⅓ cup sugar
- 1 cup molasses
- 1 egg
- 2-⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¾ cup hot water
- FILLING/TOPPING :
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 cups heavy whipping cream
- ⅓ cup sugar
- 1 teaspoon rum extract
1. In a large bowl, cream shortening and sugar until light and fluffy.
Beat in molasses and egg.
2. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
5. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding.
6. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
7. Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top.
8. Cover and refrigerate for at least 1 hour before serving.