Thanksgiving is a time to gather with family and friends from near and far to share a meal and give thanks for all the blessings in our lives.
One of my favorite meals of the year is Thanksgiving dinner. With its turkey, stuffing, mashed potatoes and everything in between, it’s no wonder we need a nap after dinner. In my family we usually do some cleaning up after we eat and then have dessert.
Research shows that pumpkin and apple pie are the hands down favorites for Thanksgiving dessert. I certainly can’t argue with that. However, if you’re looking for something lighter to satisfy your sweet tooth, you might want to try this Pumpkin Gingerbread Trifle.
Using sugar free pudding, fat free milk and reduced fat whipped topping reduces the calorie count. I know what you’re thinking – after that huge dinner, what difference does it make? Probably not a whole lot, but this dessert is light and airy and almost melts in your mouth. It also looks elegant when presented in a trifle bowl.
Preheat oven to 350ºF. Combine cake/cookie mix, water and egg and beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour mix into an ungreased 8-inch square pan. Bake 35 – 40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, place on wire rack and cool completely. When cake has cooled, crumble and set aside.
Whisk milk and pudding mixes together until thickened, about 2 minutes. Stir in pumpkin and spices until blended.
Use half of the cake crumbs and layer them in the bottom of a trifle bowl or 3 1/2 quart glass serving bowl. Spoon 1/2 of the pudding mix over the cake crumbs, spoon 1/2 of the whipped topping over the pudding mix. Repeat layers. Top with chopped pecans. Serve immediately or refrigerate.
If you can’t find gingerbread cake mix, a spice cake mix can be substituted.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.