Pumpkin Gingerbread Trifle

November 27, 2011 at 4:00 pm 4 comments

Since most of our family lives in Florida, we usually find friends to share Thanksgiving with. Our camping family friends often join us for Thanksgiving dessert, and their daughter is an excellent baker. However, their plans changed last minute this year, and so we were left to recreate her beloved Pumpkin Gingerbread Trifle on our own! I did not plan ahead for this dessert and had to improvise, but it came out pretty well! It has all of the traditional pumpkin pie flavors, but is a fun and beautiful way to showcase your dessert. This trifle has three layers: pumpkin gingerbread, pumpkin mousse, and a whipped cream layer. The pumpkin gingerbread is super simple to make, and the recipe I used is at the end of this post. You could also make this bread on its own, serving it for weekend brunch or frosted or with ice cream for dessert. To make the pumpkin mousse, I whipped pumpkin, evaporated milk, and brown sugar together with pumpkin pie spice. However, my mousse never took on the pudding consistency I wanted. This pumpkin mousse recipe is a safer bet if you are going to make this for friends and family! Lastly is the whipped cream layer. You may have figured this out when I substituted evaporated milk for cream in the mousse, but I forgot to buy cream! Instead, I mixed together greek yogurt and the rest of the evaporated milk with vanilla and honey to create a sweet yogurt layer. I really enjoyed this, but my sister missed the sweet whipped cream. Depending on your preferences, choose the creamy layer that works best for you!

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To assemble the trifle, choose a large, clear dessert bowl. Cut the pumpkin gingerbread into cubes, and then layer half of it in the bottom of the dessert bowl. Top with half of your pumpkin mousse, and then half of your whipped cream or sweetened yogurt. Repeat these layers, then top with chopped walnuts and a sprinkle of cinnamon. It is best to assemble this dessert close to the time you will be serving it, since the layers stand out best and make this dessert look really elegant!

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Question: What dessert did you enjoy most this Thanksgiving?

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Vegan Pumpkin Gingerbread

adapted from the Happy Herbivore and All Recipes

1/2 tsp baking powder

1 tsp baking soda

2 cups whole wheat flour

1 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp cinnamon

1/2 tsp cloves

1 tsp vanilla extract

2 tbsp pure maple syrup

1 cup brown sugar

2 cups pumpkin puree

1/4 tsp lemon juice

1/4 cup milk of your choice

Mix all dry ingredients in one bowl and wet ingredients in another. Combine wet into dry ingredients until well combined. Coat a loaf pan with cooking spray and pour batter into pan. Cook for 1 hour in a 350 degree oven, or until knife comes out clean. Allow to cool slightly before removing from pan, slicing, and serving. Serve as is for breakfast, with ice cream or whipped cream for dessert, or use in a pumpkin gingerbread trifle.

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