My mother started making this Creamy Pumpkin Gingerbread Trifle recipe from Dashing Dish several years ago for our big Thanksgiving meal. It was an instant hit, and has been a part of our Thanksgiving tradition ever since.
Relative to other traditional Thanksgiving desserts (like pecan and pumpkin pie), this dessert is on the lighter side. The cake is made with canned pumpkin and water (no eggs, no oil), and the pudding-like pumpkin layer involves almond milk, canned pumpkin, and baking Splenda or stevia.
Instead of layering the trifle in a large glass dish like my mom does for a crowd, I opted to make individual trifles, served up in drinking glasses. A highball glass or wine glass would work as well.
As with most trifles, you’ll achieve the best result if you make these a day (or even two) ahead. The flavors will meld and the cake will become moist and delicious. Plus, you can prep dessert ahead and forget about it!
The only things that I altered from the original Dashing Dish recipe are as follows: I specifically use spice cake mix, and opt for pumpkin pie spice instead of cinnamon. I used Splenda baking mix instead of baking stevia, but either will do. I also fold in half of one of the Tru Whip containers into the creamy pumpkin layer to give it some body.