Yesterday was Eric’s and my “us” day. We don’t like to call it date day because that implies spending money or having to go “do something”. We have a few dvds from Netflix to watch so Eric suggested that we have a pig out movie marathon and he help me make our snacks. I thought that sounded great!
We had layered nachos, sourdough bread with my homemade apple butter, spicy spaghetti, homemade eggnog, and these delicious mini gingerbread pumpkin trifles. The eggnog and the trifles had to set in the fridge a little while. Imagine how hard it was not to cheat and have them before they were ready every time we opened the fridge!
This recipe is from Paula Deen of the food network, and like most of her recipes, it was too rich for us. We could only eat half of our bowl. But it was really delicious. I used fresh pumpkin puree (made from pumpkin flesh) rather than the canned stuff (I’m so excited I’ve figured out how to use an entire pumpkin and not waste anything!). I also made my own whipped cream (a smaller amount), used just one box of gingerbread, and used a smaller box of vanilla pudding than her recipe.
This was really good and would be beautiful in a large punchbowl for a party. I only have a large plastic tupperware, which I layered the rest in to take to my HS girls Bible Study tomorrow. I’ll let you know how they liked it. If I made it again I’d use more pumpkin, less pudding, and maybe omit the added brown sugar. I don’t have a huge sweet tooth.
- 1 (14-ounce) package gingerbread mix
- 1 (3.4-ounce) box cook-and-serve vanilla pudding mix
- Flesh of one small pumpkin made into puree
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom
- 2 cups fresh whip cream
- 1/2 cup gingersnaps
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 half of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
My last fall dish for now so…I’ve entered this post in the Art You Eat contest!
It’s so delicious and beautiful, I’m also entering it in “My Diverse Kitchen’s” 1 year anniversary contest.