Pumpkin Gingerbread Trifle Shooters

Print
frank
Cuisine
Course
Serves 12 shooters
Equipment
Parfait shooter glasses
Prep time
45m

This is my low carb take on one of my favorite Thanksgiving treats.  It’s creating a trifle, but using gingerbread and pumpkin instead of sponge cake and jam.  It was quite a task to get the right balance for shooters, and I almost decided not to do them again.  But they are so delicious that I might try them one more time before giving up.  Give it a try and tell me what you think.  There are two links –

Here is the gingerbread we make — it was fantastic and made it so gooey and tasty

Here is the original Paula Dean’s recipe it’s based on: Pumpkin Gingerbread Trifle

disclaimer

Ingredients

  • Gingerbread
  • box cook and serve vanilla pudding mix
  • 1/2
    30-ounce can pumpkin pie filling
  • container frozen whipped topping

Instructions

  1. Bake the gingerbread and refrigerate.

  2. Prepare the pudding using 2 cups of milk and let cool.

  3. Add 1/2 of the can of pumpkin pie filling to the cooled vanilla pudding. Refrigerate.

  4. Fill a pastry bag with the pudding mixture.

  5. For each shooter:

    Measure out 20 grams of the gingerbread and crumble.

    Create layers in your shooter glasses of:
    10 grams pudding mix
    1/2 the crumbled gingerbread
    20 grams pudding mix
    1/2 the crumbled gingerbread
    10 grams pudding mix

  6. Put a small piece of press and seal on the top of each shooter and refrigerate.

    (Optional) add a small dollop of whipped topping and serve

Nutrition: Per Serving: 90 calories, 19 grams carbs, 0 grams fiber. Add 2 grams of carbs if you add Whipped Topping.

Reviews

There are no reviews yet.

Be the first to review “Pumpkin Gingerbread Trifle Shooters”