Ingredients
For the layers:
• 1 cup cubed gingerbread cake (store-bought or homemade)
• 1 cup pumpkin pudding or custard (see below)
• 1 cup whipped cream or coconut whipped topping
• 2 tbsp chopped pecans or walnuts (for crunch)
• 1 tsp cinnamon sugar (optional, for dusting)
For the pumpkin custard (or use instant):
• 1 cup milk (dairy or plant-based)
• ½ cup pumpkin puree (unsweetened)
• 2 tbsp maple syrup or honey
• 1 tbsp cornstarch or arrowroot powder
• ½ tsp pumpkin pie spice
• 1 egg yolk (optional, for richness)
Instructions
- Make the pumpkin custard (if not using pre-made): In a small saucepan, whisk together milk, pumpkin, maple syrup, cornstarch, pumpkin pie spice, and egg yolk (if using). Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat, cool slightly, then cover and chill 30 minutes.
- In glasses or a large trifle bowl, start with a layer of cubed gingerbread cake.
- Add a layer of chilled pumpkin custard.
- Top with a layer of whipped cream.
- Sprinkle with chopped nuts.
- Repeat layers until glasses are full.
- Finish with a dollop of whipped cream and a dusting of cinnamon sugar.
- Chill 1 hour before serving for best texture—or serve immediately for a soft, mousse-like treat.
✨ Perfect for Thanksgiving, holiday parties, or impressing guests with minimal effort!
💡 Make ahead: Assemble the night before for flavors to meld beautifully!
PREP TIME & NUTRITION :
Prep Time : 20 mins (plus 1 hr chilling) , Cook Time : 10 mins , Total Time : 1 hr 30 mins , Servings : 4–6 , Calories : 220 (per serving) , Net Carbs: 26g , Fats: 12g , Protein: 5g