Ingredients
1/2 cup shortening1/3 cup sugar1 cup molasses1 large egg, room temperature2-1/3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon3/4 teaspoon salt3/4 cup hot waterFILLING/TOPPING:2 cups cold 2% milk1 package (3.4 ounces) instant vanilla pudding mix1 can (15 ounces) pumpkin1/2 cup packed brown sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon2 cups heavy whipping cream1/3 cup sugar1 teaspoon rum extract
Preparation
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.
