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Gingersnap Pumpkin Trifle

Gingersnap Pumpkin Trifle

Julie G

"This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping."
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30 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
  2. Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
  3. Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
  4. Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
  5. Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
  6. Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

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I mixed the pumpkin-cream cheese mixture into the pudding mixture and tasted it. I wanted it sweeter, so I added about 1/4 cup brown sugar.

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