The Thanksgiving baking commences... This year we will be celebrating two Thanksgivings on Thanksgiving day... let's just say that even if our pants don't agree, we have a great deal to be thankful for this year. My husband and I are both incredibly lucky to have our parents and many family members living in town, and this year we are extra blessed because my sisters are going to be in town as well. My MIL is usually very kind and invites my small family to join hers, but this year there will be too many Lynskeys to fit in the O'Brien home! So... two Thanksgivings it will have to be!
Our mothers are in charge of the majority of the cooking, but I have volunteered to bring the dessert. One dessert I will bring is a
Pumpkin Gingerbread Trifle. Here is how I made it-- very simple and semi-homemade.
Bake two boxes of gingerbread and set aside to cool. Once cool, break the gingerbread into crumbles.
Prepare one large box of vanilla instant pudding (takes 3 cups of milk) and let sit in the refrigerator to firm up. Once pudding is set, mix in one 29 ounce can of pumpkin puree. Add 3 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon all spice and stir together. Refrigerate mixture until ready to assemble trifle.
Evenly layer half of the gingerbread, then 1/2 of the pudding, and then 1/2 of the cool whip (repeat). Garnished with chopped pecans and a heart made of cranberries.
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