Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce

Pumpkin Gingerbread Trifle Recipe – Today I’m participating in a virtual Holiday Brunch Potluck, with a Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce. It’s the perfect festive treat for the holidays!

I’m serving a gorgeous Pumpkin Trifle with old-fashioned gingerbread, whipped pumpkin cream, and tangy cranberry pomegranate sauce. To me, these are the flavors that SCREAM holidays, so why not combine them in a vibrant festive showcase?

The gingerbread trifle base starts with dense traditional gingerbread, a heavy, lightly sweetened cake with intense flavor. Light and fluffy pumpkin cream adds contrast to the gingerbread, while the sweet and tart cranberry sauce offers POP with pomegranate essence and a splash of raspberry liqueur. Every holiday dessert needs a little boozy nip to warm the tummy on cold winter evenings.

Ingredients:

For the Cranberry-Pomegranate Sauce:

8 ounces pomegranate juice

12 ounces fresh cranberries

1/2 cup granulated sugar

Pinch salt

3 tablespoons raspberry liqueur

For the Gingerbread:

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup dark molasses

1 egg

2 teaspoon ground ginger

1 1/2 teaspoons pumpkin pie spice

3/4 teaspoon salt

1 3/4 cup all-purpose flour

1/2 cup hot water

1 1/2 teaspoons baking soda

For the Pumpkin Cream:

1 cup heavy cream

16 ounces cream cheese softened

2/3 cup pumpkin puree

2/3 cup granulated sugar

1 teaspoon pumpkin pie spice

1 small pomegranate arils removed