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