Pioneer Woman Pumpkin Trifle Recipe
Are you looking for a perfect fall dessert? This Pioneer Woman Pumpkin Trifle Recipe is the best choice.
Ingredients
- 1 baked gingerbread or spice cake 9x13 size.
- 2 packages of vanilla instant pudding mix 3.4 oz.
- 3 cups of cold whole milk.
- 1 can of pumpkin puree 15 oz.
- 1 teaspoon of ground cinnamon.
- 1/2 teaspoon of ground ginger.
- 1/4 teaspoon of ground cloves.
- 1 cup of brown sugar packed.
- 2 tubs of frozen whipped topping 8 oz.
- 1 cup of crushed gingersnap cookies.
Instructions
Bake Your Cake Base
- First, bake your spice cake or gingerbread. Let it cool down completely on the counter. Cold cake stays together better when you cut it.
Make the Pudding Mixture
- Whisk the milk and vanilla pudding mix together. Let it sit for five minutes to get thick. It should be smooth and very creamy.
Mix the Pumpkin Filling
- Add pumpkin puree to the thick pudding. Stir in the brown sugar and all the spices. Use your mixer to keep it light and fluffy.
Fold in the Cream
- Gently fold in one tub of whipped topping. This makes the pumpkin layer very airy. Do not stir too hard or it thins.
Cut the Cake
- Cut the cooled cake into small one-inch cubes. Try to keep the cubes even in size. This makes the layers look very neat.
Start the First Layer
- Place half of the cake cubes in the bowl. Press them down gently to fill the bottom. This creates a solid base for the cream.
Add the Pumpkin Layer
- Spread half of the pumpkin mixture over the cake. Smooth it out with your rubber spatula. Make sure it reaches the glass edges.
Add the Topping Layer
- Spread half of the second tub of whipped topping. Sprinkle some crushed gingersnap cookies on top. This adds a nice crunch to every bite.
Repeat the Layers
- Repeat all steps with the remaining cake and pumpkin. End with a thick layer of whipped topping. It should look like a snowy mountain.
Chill and Serve
- Cover the bowl with plastic wrap. Put it in the fridge for four hours. This helps the flavors blend together perfectly.
Notes
- Use cold milk for the best pudding texture.
- Make sure the cake is totally cool before cutting.
- Warm cake will turn into mush in the bowl.
- Use a clear glass bowl to show the layers.
- It makes the dessert look much more professional.
- You can use homemade whipped cream for better flavor.
- Add extra gingersnaps right before serving for maximum crunch.
- Chill it overnight if you have enough time.
- The cake absorbs the pumpkin spice flavor beautifully then.