Gingerbread Pumpkin Torte Recipes

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PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE



Pumpkin-Butterscotch Gingerbread Trifle image

There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri

Provided by Taste of Home

Categories     Desserts

Time 11h15m

Yield 16 servings.

Number Of Ingredients 9

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

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