“This would be a wonderful dessert for Thanksgiving! I love gingerbread just by itself alone but it is awesome mixed with all these other ingredients!!! ENJOY!!!!” ~ Mama Peggy
Rich, warm, and deeply comforting, with a nice balance between heavy spice and airy sweetness. The rum extract adds a buttery, slightly boozy warmth that ties the spice and molasses together. Just don’t tell the ladies at church!
Ingredients
- ▢ — 1/2 cup shortening
- ▢ — 1/3 cup sugar
- ▢ — 1 cup molasses
- ▢ — 1 egg
- ▢ — 2 -1/3 cups all- purpose flour
- ▢ — 1 tsp.baking soda
- ▢ — 1 tsp ground ginger
- ▢ — 1 tsp. ground cinnamon
- ▢ — 3/4 tsp. salt
- ▢ — 3/4 cup hot water
Filling / Topping:
- ▢ — 2 cups cold milk
- ▢ — 1 package ( 3.4 ounces) instant
- ▢ — vanilla pudding mix
- ▢ — 1 can(15 ounces) solid pack pumpkin
- ▢ — ½ cup packed brown sugar
- ▢ — 1 tsp. vanilla extract
- ▢ — ½ tsp. ground cinnamon
- ▢ — 2 cups heavy whipping cream
- ▢ — ⅓ cup sugar
- ▢ — 1 tsp. rum extract
Instructions
- ▢ — In a large bowl, cream shortening and sugar until light and fluffy.
- ▢ — Beat in molasses and egg.
- ▢ — Combine flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
- ▢ — Pour into greased 13-in. x 9 in. baking pan.
- ▢ — Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- ▢ — Cool on a wire rack.
- ▢ — Cut the gingerbread into ½-in. to 1-in. cubes. Set aside.
- ▢ — In a large bowl, whisk milk and pudding mix for 2 minutes.
- ▢ — Let stand for 2 minutes or until soft-set.
- ▢ — Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding.
- ▢ — In another bowl, beat cream until it begins to thicken.
- ▢ — Add sugar and extract; beat until stiff peaks form.
- ▢ — Set aside ¼ cup gingerbread cubes.
- ▢ — In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes, top with a third of the pumpkin mixture and whipped cream.
- ▢ — Repeat layers twice.
- ▢ — Crumble reserved gingerbread, sprinkle over top.
- ▢ — Cover and refrigerate for at least an hour before serving!
