Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce

Pumpkin Gingerbread Trifle Recipe – Today I’m 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!

I’m 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.

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…

1. 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.
2. 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.
3. Heat 1/2 cup tap water until it’s 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.
4. Once cooled flip out of the pan and cut into 1-inch cubes.
5. 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.
6. 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 – Kristen from Dine & Dish

Main Dishes
Gingerbread French Toast – Diane from Created by Diane
Asian Fusion Omelette/Frittata – Jeanette from Jeanette’s Healthy Living

Side Dish
Hazelnut Roasted Brussel Sprouts – Carolyn from All Day I Dream About Food

Dessert
Gingerbread Pumpkin Trifle Recipe with Cranberry Pomegranate Sauce – Sommer
Almond Brickle Coffee Cake – Kathy from Cooking On the Side
Gingerbread Cupcakes with Brown Sugar Buttercream – 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

Print Recipe

5 from 4 votes

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Pumpkin Trifle

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce.

Servings: 10

Ingredients

US Customary – Metric

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 it’s 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.

Video

Notes

QUICKIE VERSION: 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.

Nutrition

Serving: 1serving, Calories: 593kcal, Carbohydrates: 80g, Protein: 7g, Fat: 28g, Saturated Fat: 19g, Cholesterol: 73mg, Sodium: 580mg, Potassium: 586mg, Fiber: 4g, Sugar: 59g, Vitamin A: 3185IU, Vitamin C: 8.3mg, Calcium: 138mg, Iron: 2.4mg

Course: Dessert

Cuisine: American, English

Author: Sommer Collier

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