Aaaaahh, Pumpkin Pie Season is finally here! No doubt this time of year there is ample opportunity to get your fill of it, perhaps even to the point where it becomes, dare I say, passé?!
If you find yourself in this enviable position or you're just in the mood to try something new, you should give this delicious alternative a try. I made this Pumpkin Pie Trifle a few years ago and my family never even noticed the pumpkin pie was missing - it is THAT good!
If you are in the market for a trifle bowl, the Miranda Trifle Bowl is available at Crate and Barrel and is a great basic to have, but there are plenty of options available depending on where you like to shop.
I hope you enjoy this recipe and if you are looking to kick it up a notch with a wine pairing, a Late Harvest Gewürztraminer or Ice Wine would work very nicely. Cheers and I hope you have a very Happy Thanksgiving!
Pumpkin Pie Trifle
• 2 (15-ounce) packages pumpkin bread mix
• 1 (4.6-ounce) box cook-and-serve vanilla pudding mix
• 2 (15-ounce) cans pure pumpkin
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground cloves
• 1/2 cup packed light brown sugar
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps
Bake the pumpkin bread according to the package directions and cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the canned pumpkin, brown sugar, and spices into the pudding. Cube 1 batch of the pumpkin bread and arrange in the bottom of a trifle bowl. Depending on the size of your bowl, you may have some leftover. Pour 1/2 of the pudding mixture over the pumpkin bread, then add a layer of whipped topping. Repeat with the remaining pumpkin bread, pudding, and whipped topping. If preparing the day before, simply cover with plastic wrap and refrigerate overnight. Once ready to serve, sprinkle the top with the crushed gingersnaps. Enjoy!