Happy Thanksgiving week everyone! To celebrate finishing the Thanksgiving Cook-Along, I decided to up a bonus dessert. This pumpkin gingerbread trifle is a fun twist on more traditional desserts if you are looking to shake things up this holiday. I’ve used wine goblets here but any parfait dish would work as well.
Pumpkin Gingerbread Trifle (Eight servings)
1 8″ gingerbread (purchase or use recipe that follows)
1 batch stabilized whipped cream
1 small can (16 oz.) pumpkin
Set aside 1/2 c. of the stabilized whipped cream. Fold the canned pumpkin puree into the rest to make a pumpkin mousse.
Crumble the gingerbread and reserve 1/2 cup, divide the rest into two even piles. Evenly divide the first pile into the bottoms of eight serving dishes.
Divide the pumpkin mousse into two halves. Evenly divide the first half among the dessert dishes.
Repeat with the half of the crumbs, topped with the other half of the mousse. Add a dollop of the plain whipped cream to the top of each dish and garnish with the reserved gingerbread crumbs.
You could sprinkle the gingerbread with some brandy if you like, in true trifle tradition!
Quick Gingerbread Recipe, Makes one 8″ round/square
1/3 c. softened butter
1/3 c. molasses
1/3 c. sugar
1 t. vanilla
1 t. baking powder
1 t. fresh minced ginger
1 t. cinnamon
1/2 t. allspice
1 c. milk combined with 1 t. vinegar
Preheat the oven to 350. Combine the butter, sugar, egg, vanilla and molasses.
Quickly whisk together until well-combined. Combine the dry ingredients in a separate bowl and whisk into the egg mixture in two parts, alternating with the milk. Whisk in the spices.
Spread the batter into a greased 8″ baking dish. Bake about 20-25 minutes, until the center springs back when lightly touched.
Let cool on a rack.