Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce
Pumpkin Gingerbread Trifle Recipe – Today Iโm participating in a virtual Holiday Brunch Potluck, with a Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce. It’s the perfect festive treat for the holidays!
Iโm serving a gorgeous Pumpkin Trifle with old-fashioned gingerbread, whipped pumpkin cream, and tangy cranberry pomegranate sauce. To me, these are the flavors that SCREAM holidays, so why not combine them in a vibrant festive showcase?
The gingerbread trifle base starts with dense traditional gingerbread, a heavy, lightly sweetened cake with intense flavor. Light and fluffy pumpkin cream adds contrast to the gingerbread, while the sweet and tart cranberry sauce offers POP with pomegranate essence and a splash of raspberry liqueur. Every holiday dessert needs a little boozy nip to warm the tummy on cold winter evenings. This trifle recipe has that covered!
What Ingredients You Will Need
For the Cranberry-Pomegranate Sauce:
- 8 ounces pomegranate juice
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- Pinch salt
- 3 tablespoons raspberry liqueur
For the Gingerbread:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- 1 egg
- 2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/2 cup hot water
- 1 1/2 teaspoons baking soda
For the Pumpkin Cream:
- 1 cup heavy cream
- 16 ounces cream cheese softened
- 2/3 cup pumpkin puree
- 2/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 small pomegranate, arils removed
What Supplies You Need:
- Trifle Bowl/Trifle Dish
- Measuring Cup
- Mixing Bowl
- Soft Spatula
Christmas Trifle Dessert Recipe
This Pumpkin Trifle is a feast for the eyes, as well as the palate. In addition, it makes a fantastic edible centerpiece for your holiday table, whether it’s Thanksgiving, Christmas, or another favorite winter celebration.
Instructions…
- Place a small saucepan over medium-high heat. Place all the ingredients for the cranberry sauce in the pan and bring to a boil. Lower the heat a little and simmer for 10-15 minutes to thicken. The sauce should be a thin jelly consistency that will thicken when it chills. Remove from heat and place in the fridge.
- For the gingerbread, grease an 8ร8-inch baking dish and preheat the oven to 325 degrees F. In a large bowl, whisk the oil, sugar, molasses, egg, spices and salt together until smooth. Slowly add the flour and whisk until well combined.
- Heat 1/2 cup tap water until itโs hot to the touch. Mix the baking soda into the hot water, then slowly whisk the water into the batter. Pour the batter into the baking dish and bake for 45 minutes.
- Once cooled flip out of the pan and cut into 1-inch cubes.
- For the pumpkin cream, whip 1 cup of heavy cream with an electric mixer. Set the whipped cream aside, and using a separate bowl, beat the cream cheese, pumpkin puree, sugar and pumpkin pie spice together until fluffy and smooth. Scrape the bowl and gently beat the whipped cream into the pumpkin mixture.
- Once the cranberry sauce has chilled, start layering the gingerbread trifle: 1/3 cake cubes on the bottom, 1/3 pumpkin cream, half the cranberry sauce. Repeat. On the top, place the last 1/3 of gingerbread cubes and top with the last of the pumpkin cream. Garnish with fresh pomegranate arils. You should have 3 layers of cake, 3 layers of cream, and 2 layers of cranberry.
Get The Full Gingerbread Pumpkin Trifle Recipe Below. Enjoy!
Frequently Asked Questions
Is there a quick way to make this dish?
The holidays can be crazy! Make this even faster by buying gingerbread cake at a bakery and GOOD pre-made cranberry sauce from a gourmet grocery store. Make the pumpkin cream and layer as directed.
How long does this recipe last?
You can store this dish in an airtight container for up to 2 days. Trifles do not typically store well, but it can stay intact for a day or two.
What other substitutions can I make to this dish?
There are many different flavors that you can swap or add to this layered dessert. You can make a red velvet trifle with vanilla custard or a chocolate trifle with strawberry cheesecake pudding. You could even bake a pound cake trifle with fresh berries cream or even banana pudding.
Holiday Potluck Menu
Make sure to check out all the glorious dishes on the potluck menu below!
The Drink
Godiva Mudslide Minitini โ Kristen from Dine & Dish
Main Dishes
Gingerbread French Toast โ Diane from Created by Diane
Asian Fusion Omelette/Frittata โ Jeanette from Jeanetteโs Healthy Living
Side Dish
Hazelnut Roasted Brussel Sprouts โ Carolyn from All Day I Dream About Food
Dessert
Gingerbread Pumpkin Trifle Recipe with Cranberry Pomegranate Sauce โ Sommer
Almond Brickle Coffee Cake โ Kathy from Cooking On the Side
Gingerbread Cupcakes with Brown Sugar Buttercream โ Cheryl from TidyMom
Other Great Cake Recipes
- Fresh Strawberry Bundt Cake Recipe
- Best Cream Cheese Pound Cake
- Perfect Southern Caramel Cake
- Kahlua Sour Cream Coffee Cake
- Brown Butter Brown Sugar Cookies
- Classic Custard Cake
- Caribbean Spice Rum Cake
- Upside Down Blueberry Orange Cake
- Gooey Butter Cake with Ground Almonds
- Quintessential Chocolate Cake
- Pumpkin Pound Cake with Chocolate Glaze Sauce
- Coconut Banana Bread
- Cinnamon Dulche Latte Cake
- Best Carrot Cake with Cream Cheese Frosting
Pumpkin Trifle
Ingredients
For the Cranberry-Pomegranate Sauce:
- 8 ounces pomegranate juice
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- Pinch salt
- 3 tablespoons raspberry liqueur
For the Gingerbread:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- 1 egg
- 2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 3/4 cup all-purpose flour
- 1/2 cup hot water
- 1 1/2 teaspoons baking soda
For the Pumpkin Cream:
- 1 cup heavy cream
- 16 ounces cream cheese softened
- 2/3 cup pumpkin puree
- 2/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 small pomegranate arils removed
Instructions
- Place a small saucepan over medium-high heat. Place all the ingredients for the cranberry sauce in the pan and bring to a boil. Lower the heat a little and simmer for 10-15 minutes to thicken. The sauce should be a thin jelly consistency that will thicken when it chills. Remove from heat and place in the fridge.
- For the gingerbread, grease an 8×8-inch baking dish and preheat the oven to 325 degrees F. In a large bowl, whisk the oil, sugar, molasses, egg, spices and salt together until smooth. Slowly add the flour and whisk until well combined.
- Heat 1/2 cup tap water until itโs hot to the touch. Mix the baking soda into the hot water, then slowly whisk the water into the batter. Pour the batter into the baking dish and bake for 45 minutes.
- Once cooled flip out of the pan and cut into 1-inch cubes.
- For the pumpkin cream, whip 1 cup of heavy cream with an electric mixer. Set the whipped cream aside, and using a separate bowl, beat the cream cheese, pumpkin puree, sugar and pumpkin pie spice together until fluffy and smooth. Scrape the bowl and gently beat the whipped cream into the pumpkin mixture.
- Once the cranberry sauce has chilled, start layering the gingerbread trifle: 1/3 cake cubes on the bottom, 1/3 pumpkin cream, half the cranberry sauce. Repeat. On the top, place the last 1/3 of gingerbread cubes and top with the last of the pumpkin cream. Garnish with fresh pomegranate arils. You should have 3 layers of cake, 3 layers of cream, and 2 layers of cranberry.
We enjoyed this holiday treat! Pumpkin gingerbread trifle is a must try holiday recipe. It is very easy to make and so satisfying!
I really enjoy the combination of flavors in this trifle! Incredible delicious! Everyone at my house was impressed! Thanks for sharing the recipe!
This is my new favorite pumpkin trifle recipe! Turned out really delicious and super tasty! Perfect for any gatherings! Will surely have this again! Thanks a bunch for sharing!
Love this twist for a fall dessert
This looks very delicious and I plan on making this for Christmas dinner. I do have one question though. The directions state to “gently beat the whipped cream into the pumpkin mixture”. Do you do this with the electric mixer or do you do this by hand?
I cannot wait- getting ingredients today and will report back! (Hope it won’t be a ‘Pinterest Fail’ lol!)
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The photos of this dish are just stunning and it sounds amazing.
so pretty and inviting!
Very festive! I’m digging that Mudslide Martini… such a great lineup of food and bloggers!