Mini Pumpkin Gingerbread Trifles

Author Kami -


  • 1 14-ounce packages gingerbread mix
  • 1 small box cook-and-serve vanilla pudding mix
  • 1 30-ounce can pumpkin
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/16 tsp. nutmeg
  • 1/16 tsp allspice
  • 1/16 tsp. cloves
  • 1/4 cup packed brown sugar
  • 1 8-ounce container frozen whipped topping or real whipped cream (I mix them)
  • 1/4 cup gingersnaps optional


  1. Bake the gingerbread according to the package directions; cool completely.
  2. Meanwhile, prepare the pudding and set aside to cool a bit. Stir the pumpkin pie filling, brown sugar, and spices into the pudding.
  3. Crumble 1 batch of gingerbread into the bottom of small trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
  4. Repeat with the remaining gingerbread, pudding, and whipped topping.
  5. Sprinkle of the top with crushed gingersnaps, if desired.
  6. Refrigerate overnight. Trifle can easily be doubled and layered in a punch bowl.