Pumpkin Trifle

So I "invited" myself and family inadvertently to a friends home who was making Chimichangas. I asked what she would like me to bring and of course it was Dessert! My daughter Savanna said to make a trifle. I have been wanting fall to come just so I can make stuff with Pumpkin. In anticipation of that happening soon, I went to the internet and did my research of what I wanted in a Pumpkin trifle. It turned out WONDERFUL!!! I am so glad I made it and now can't wait to make it again. I ended up combining three recipes together to make this one.

I used this for the actual Trifle concept:

Pumpkin Trifle Recipe

Prep: 1 hour + cooling Yield: 18 Servings

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake mix (see below for cake recipe used)
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk (I used 1% milk)
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix (I used one box each of regular instant butterscotch and vanilla puddings)
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed (see below for what I used in place of frozen)

Directions

1. In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

Fresh Ginger Cake
by David Lebovitz

Yield: Serves 10-12

Ingredients

• 4 ounces fresh ginger
• 1 cup mild molasses
• 1 cup sugar
• 1 cup vegetable oil, preferably peanut
• 2 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• 1 cup water
• 2 teaspoons baking soda
• 2 eggs, at room temperature

Directions

1. Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
2. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
3. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
4. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
5. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Pumpkin Whipped Cream

Prep Time:5 min Total Time: 5 Servings: 2 Cups whipped cream

Ingredients

• 1 Cup Heavy Cream
• 1/3 Cup Pumpkin Puree
• 1 Tablespoon Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Cinnamon

Directions

1. Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks.
2. Stir in vanilla and cinnamon and continue to whisk until the cream forms stiff peaks.
3. Gently fold in pumpkin puree with a spatula.
4. Serve over pie or hot chocolate.