Pumpkin Gingerbread Trifle With Pomegranate Sauce

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Pomegranate Sauce Ingredients:
8 oz. pomegranate juice
8 oz. cranberries, fresh or frozen
1/2 cup sugar
1/2 teaspoon ginger
1/8 teaspoon salt
8 oz. pomegranate seeds, fresh or frozen

Directions:
Heat a small saucepan over medium-high heat.
Add the pomegranate juice, cranberries, sugar, ginger and salt. Bring to a boil.
Lower the heat a little and simmer for 10-15 minutes to thicken.
Place in refrigerator to cool. The sauce should be a thin jelly consistency. It will thicken as it cools.

 

Gingerbread Ingredients
1/3 cup grape seed oil
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1 egg yolk
1 tablespoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups all purpose flour
1/2 cup hot water
2 teaspoons baking soda
*You can also use a gingerbread mix and prepare as directed on package for quicker preparation

Directions:
Preheat the oven to 325 degrees. Grease an 8 x 8 baking dish.
In a large mixing bowl, whisk the grape seed oil, sugar, molasses, egg, egg yolk, spices and salt together until smooth.
Slowly add the flour and whisk until well combined.
Mix the baking soda into the hot water, then slowly whisk the water into the batter.
Pour the batter into the baking dish and bake for 45 minutes.
Remove from oven and cool.
Turn pan over allowing cake to fall out.
Cut into trifle size pieces.

 

Pumpkin Cream Ingredients:
2 cup heavy cream
12 oz. cream cheese, softened?1
1/2 cup pumpkin puree
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

Directions:
In medium mixing bowl, whip heavy cream to a stiff peak. Set aside.
In second mixing bowl, cream the pumpkin puree, softened cream cheese, sugar and spices together until fluffy and smooth.
Scrape the bowl and gently fold the whipped cream into the pumpkin mixture.

 

Trifle Assembly:
Place 1/3 cake squares in to the bottom of a trifle bowl, layer with 1/3 pumpkin cream, then spread with half of the pomegranate sauce. Repeat.
Place the last 1/3 of gingerbread squares and top with the last of the pumpkin cream.
Garnish with remaining pomegranate sauce.
Allow Trifle to set for 1-2 hours. Best if served within 24 hours.

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