Peggy Fischer’s Pumpkin Ginger Trifle

Kid chef extraordinaire and sixth-grader Peggy Fischer (Chopped Jr.) shares her Pumpkin Trifle recipe for the holidays! This is a neat dessert when made in individual dishes, plus it’s a great, easy dish for kids to help create!

Pumpkin Ginger Trifle
Serves 6

Ingredients

For the pumpkin cake:
Nonstick cooking spray
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup unsalted butter, softened
1 1/3 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/3 cup milk
1 teaspoon pure vanilla extract

For the ginger pumpkin mousse:
4 large eggs
7 tablespoons granulated sugar
1 tablespoon gelatin
1 1/2 cup canned pumpkin puree
3/4 teaspoon ground cinnamon
1/2 teaspoon fresh grated ginger
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream

For the cinnamon whipped cream:
2 cups heavy whipping cream
1 1/2 teaspoon ground cinnamon
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract

For the pumpkin trifle:
1/2 box (16-ounce) store-bought ginger snap cookies, crushed
1/4 cup chopped crystallized ginger

Directions

1. Make the pumpkin cake: Preheat oven to 350 degrees. Line a 9×13-inch rimmed baking sheet with parchment paper and grease with cooking spray.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cloves.

3. In the bowl of an electric mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until pale yellow, about 4 minutes. Add one egg at a time, beating until well combined. Stir in the pumpkin puree.

4. In a small bowl, stir together the milk and vanilla.

5. Alternating between the two, add the dry and wet ingredients to the butter mixture until well combined.

6. Pour batter evenly into prepared baking sheet. Bake in oven until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from oven and let cool to room temperature. Cut into small cubes and set aside.

7. Make the ginger pumpkin mousse: In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar together until light and fluffy, about 4 minutes. Whisk in gelatin, pumpkin puree, cinnamon, ginger, and nutmeg until well combined.

8. In a separate bowl, whisk cream until soft peaks form, about 4 minutes. Gently fold whipped cream into the pumpkin mixture, until no white streaks remain. Chill in the refrigerator until set, about 1 hour.

9. Make the cinnamon whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whip together cream, cinnamon, sugar, and vanilla until stiff peaks form, about 6 minutes.

10. Make the pumpkin trifle: In one large trifle dish or 6 small dishes, layer the cubes of cake, mousse, crushed ginger snap cookies, and whipped cream, in that order. Repeat until all ingredients are used, ending with whipped cream. Sprinkle with ginger, and chill until ready to serve.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!