Last Updated on November 4, 2022 by Kimberly Stroh

Every Thanksgiving my readers write and tell me the same thing. They ask for the most simple recipes, that taste great, but still look fancy. I don’t blame you! Nobody wants to waste time in the kitchen instead of enjoying the company of your friends and family. The solution is this EASY Layered Gingerbread Pumpkin Trifle dessert recipe. It’s a lighter option that’s looks beautifully layered and tastes fantastic. You’ll save time in the kitchen and it feeds a crowd.

I already mentioned that this recipe is easy and the reason why is because you’re taking some baking shortcuts. The gingerbread cake layer comes from the box. You can grab gingerbread (or spice cake mix) at your local grocery store and just bake it according to package instructions. The Cool Whip layer is easy peasy too. For the pumpkin layer, it’s just pumpkin and vanilla pudding mix together – which isn’t too difficult.

How To Make This Gingerbread Pumpkin Trifle Dessert

There are actually two different ways that you can put together your trifle. The easiest way to feed a crowd is to make one big 4-quart trifle dessert, like I did. If you want to get fancier and have individual servings, you can make miniature trifles in mason jars. You just follow the same directions and use smaller portions for creating layers. Either way, it’s all the same delicious layers.

What To Serve Alongside Your Gingerbread Pumpkin Trifle Dessert

This is such a stand-alone dessert. You don’t need to make anything else to accompany the dessert. It doesn’t even ice cream or whipped cream, like a pie would. I make it alongside a fresh pot of coffee and let the dessert speak for itself. When you’re scooping out the trifle, just scoop straight down and pull up to the top. Serve in individual bowls.

How To Store Your Trifle Dessert Leftovers

If you have any leftovers at all, you’ll want to keep your trifle in the refrigerator. I just put a layer of plastic wrap over the top and place the whole trifle in the refrigerator. When you go to serve the dessert again, just add a bit more pumpkin spice as needed for garnish. 

How To Make Gingerbread Pumpkin Trifle Ahead Of Time

If you’re pressed for time because of the holiday, then you want to make this dessert ahead of time. It can sit in the refrigerator for a minimum 2-3 hours before serving, but up to 24 hours. I just add the pumpkin spice garnish right before serving. The Gingerbread Pumpkin Trifle is best served cold anyways.

What You’ll Need From The Grocery Store:

• 2 Gingerbread Cake Mix (OR Spice Cake Mix)
• Cook-and-Serve Vanilla Pudding Mix
• Milk
• Solid-Pack Canned Pumpkin (29 Ounces)
• Brown Sugar
• Cool Whip
• Optional: Pumpkin Spice For Garnish

Step-By-Step Directions To Make Your Gingerbread Pumpkin Trifle

Prepare and bake gingerbread according to package directions, using two greased 9-inch round baking pans. Cool completely on wire racks. Crumble the cake.

For the pudding pumpkin layer, use a large saucepan to combine pudding mix and milk. Stir until smooth. Cooke and stir over medium heat until mixture comes to a boil. Cook and stir a bit longer so it’s extra thick. Let it cool completely.

Combine pumpkin and brown sugar, then stir into the pudding mixture. In a trifle dish, add one gingerbread crumbled cake layer then gently press down.

Top with half off the pumpkin pudding mixture.

Next, add half of the Cool Whip. Repeat the layers. Refrigerate for 1-2 hours before serving. Optional: Add pumpkin pie spice on top for garnish.