Pumpkin Gingerbread Trifle

The perfect, easy fall dessert for entertaining!

Prep Time 40 minutes

Cook Time 25 minutes

Servings 12 servings

Calories 279kcal

Course Dessert

Cuisine American

Keyword gingerbread trifle, pumpkin gingerbread trifle, pumpkin trifle, trifle


  • Trifle Dish


  • One 14-ounce package gingerbread mix
  • One 3-ounce box instant vanilla pudding mix
  • One 15-ounce can sweetened pumpkin pie filling (not the puree)
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • One 6-ounce tub frozen whipped topping, thawed
  • 1/2 cup broken gingersnap cookies (for garnish), optional


  • Bake the gingerbread according to package directions; cool completely.
  • Meanwhile, in a large bowl prepare the pudding according to the package directions. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
  • Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or another medium-sized glass bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping.
  • Sprinkle the top with crushed gingersnaps, if desired. Cover and refrigerate overnight, or serve immediately.


Serving: 1serving | Calories: 279kcal | Carbohydrates: 53g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 86mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg