Gingerbread Pumpkin Trifle Question

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Discussion Overview

This thread centers around a recipe for a Gingerbread Pumpkin Trifle, with participants discussing ingredient quantities, recipe variations, and personal experiences related to making the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant inquires about the amount of milk needed for the pudding, noting that a normal box typically requires 2 cups.
  • Another participant clarifies that the recipe calls for a large box of pudding or two small boxes, which results in a thicker pudding with 3 cups of milk.
  • Several participants express interest in the recipe and ask for its details.
  • One participant shares their experience of making the trifle at a show and describes it as delicious.
  • Another participant mentions experimenting with the texture of the filling and notes that three cups of milk seemed just right for them.
  • Some participants discuss the use of cream cheese in the recipe, with differing opinions on whether it would enhance the dish.
  • One participant seeks clarification on the size of the pudding box, noting confusion at the store regarding different sizes.
  • Another participant shares their excitement about making the trifle for an upcoming event.
  • Several participants discuss alternatives for the Sweet Cinnamon Sprinkles, suggesting caramel as a substitute.

Areas of Agreement / Disagreement

Views differ regarding the best way to achieve the desired pudding texture, with some participants advocating for the use of a large box of pudding while others prefer two small boxes. No clear consensus emerges on the use of cream cheese in the recipe.

Contextual Notes

Participants share personal experiences and preferences related to the recipe, with some mentioning past successes and variations they have tried.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking for recipe ideas and variations for events or personal use.

I loved it so much with the Sweet Cinnamon and I'm making it tonight for a purse party I'm having and all I have left is the Caramel. Hopefully it'll be just as wonderful!! Thanks for the encouragement!!!!!
 
I'm sure it will be tasty.
 
Rae - Is this made with regular pudding mix or instant? Thanks! -kris
 
legacypc46 said:
Rae - Is this made with regular pudding mix or instant? Thanks! -kris
Click to expand...

Instant pudding.
 
I would tweak this recipe and use Cheesecake pudding. I would also maybe drizzle with Caramel Ice Cream topping, as I do with other Pumpkin Roll Trifle Recipe I created with a hostess of mine, using my mom's pumpkin roll cake and her mom's filling and then we added things.

I also probably would throw in some Cool Whip, as I didn't see that reading recipe real quick.

This sounds good, I'm going to have to try it this way and then my tweaking way and have family vote, they'll be thrilled getting 2 desserts within days of each other, lol.

Thanks for the recipe,

Lisa
 
How large a can of pumpkin pie filling does it take? The other day in the grocery store all I saw was a HUGE can of pie filling.....and a smaller (like soup sized) can of pumpkin with no spices added.


p
raebates said:
Andrea, they're the same thing. It's different from plain canned pumpkin in that it has the spices and a bit of sugar already added.

Jenni, since the recipe is my own creation (or possibly an adaptation from something I've read sometime, somewhere), I'd be a bit prejudiced. Let me just say that my taste testers eventually hid the trifle so they could have it all to themselves.
Click to expand...
 
I made this for a non Pampered Chef party last week and everyone LOVED it!
 
c00p said:
Rae - I could only find Pumpkin Pie mix....is that the same thing as the filling???? It's a huge can and just tells me to add evaporated milk and eggs. I'm planning on making this for our cluster meeting tonight and just really don't want to mess it up!!!
Click to expand...

Okay... maybe I was a bit dense and nervous about my very first cooking show. I bought the pumpkin pie mix stuff and mixed it with the vanilla pudding... it had no real consistency. I'll admit that I didn't read the can at all after I saw that it said Pumpkin Pie Mix. Did I need to add evaporated milk and eggs to this first? Please advise. It tasted okay, but was not pretty.:cry:
 
Nope. You did nothing wrong. It's the consistency of, well, pudding. You don't want to add anything at all.BTW, sometimes I use only 2 c milk if I want a little thicker filling.
 
luvtocook said:
How large a can of pumpkin pie filling does it take? The other day in the grocery store all I saw was a HUGE can of pie filling.....and a smaller (like soup sized) can of pumpkin with no spices added.


p
Click to expand...

Sorry, I missed your post before. It's the larger of the cans. It's 30 oz.
 
Thanks Rae! Now I feel better. I just thought that it would spread on nicely so it would look like layers and mine pretty much flowed out and saturated the gingerbread on the bottom. Maybe I needed to mix the pudding and pumpkin to let it set up. I was a bit nervous and kept moving with the recipe. I will try 2 cups of milk to see what happens. Cross you fingers...
 
It doesn't have the distinctly separate layers of some of the trifles. People still talk about how beautiful it is. Take a deep breath. Remember: It's just food. ;)
 

Frequently Asked Questions

What ingredients do I need for the Gingerbread Pumpkin Trifle?

To make the Gingerbread Pumpkin Trifle, you will need gingerbread cake mix, pumpkin puree, cream cheese, whipped topping, and spices such as cinnamon and nutmeg. You can also add crushed gingerbread cookies for layering and garnish.

How long does it take to prepare the Gingerbread Pumpkin Trifle?

The preparation time for the Gingerbread Pumpkin Trifle is approximately 20-30 minutes, depending on how quickly you can mix and layer the ingredients. However, it's best to let it chill in the refrigerator for at least 2 hours before serving to enhance the flavors.

Can I make the Gingerbread Pumpkin Trifle ahead of time?

Yes, you can make the Gingerbread Pumpkin Trifle ahead of time. It can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together, making it even more delicious when served.

Is there a gluten-free option for the Gingerbread Pumpkin Trifle?

Yes, you can make a gluten-free version of the Gingerbread Pumpkin Trifle by using gluten-free gingerbread cake mix and ensuring that all other ingredients are gluten-free. Check labels carefully to avoid any gluten-containing products.

What can I substitute for whipped topping in the Gingerbread Pumpkin Trifle?

If you prefer not to use whipped topping, you can substitute it with homemade whipped cream made from heavy cream and sugar. Alternatively, Greek yogurt can be used for a healthier option, though it will alter the flavor and texture slightly.

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