Hello cyber friends... Guess what?? I'm an idiot. Yes, shocking but true.
So remember last week when I was all, "Oh look at me, I am so cool and sophisticated. I'm making my mom's Pumpkin Gingerbread Trifle for Thanksgiving. Because I'm awesome. Watch out Rachel Ray, you're going down. Bee-yotch."
Well get this. I make the trifle. It's very easy. I put it in a trifle bowl. Yes, I totally own one. Because that's what you do when you're a sophisticated trifle maker. You have the proper equipment. I take it to my MIL's house. Everyone oohs and aaahs. I nod, blush and feign embarrassment. "Oh, please!" I say. "Really, it was nothing."
During dessert, I carry it to the dining room like a golden idol. I set it down, imagining the sound of angel trumpets as it rests on the smooth wooden surface of my MIL's dining table. I serve helpings to the other guests confidently. "Enjoy," I tell them, as though I have just handed them a moist, delicious, whipped cream covered pile of cash.
After everyone is served, I take a small helping for myself. I take a bite, anxious to savor the fruits of my labor. I am overwhelmed with the strong taste . . . of pumpkin. Not sweet pumpkin pie pumpkin. Just pumpkin. Hmmm, I think. This does not taste like mom's. I take another bite. Oh. My. God. This is disgusting. I put the spoon down and look around the room. People are talking, laughing, sipping coffee and eating. No one seems to notice the trifle is gross. Why is it gross?? What the heck did I do wrong here???
On Sunday, my mom brings the kids home from their weekend visit with her. "How did your trifle turn out?" she asks.
"Well," I tell her. "It didn't taste as good as yours. Not nearly as sweet. I think I did something wrong. It was really pumpkin-y."
"What kind of pumpkin pie filling did you use?" she asks. And with that, a light bulb went on over my head. I had not used pumpkin pie filling. Oh, no my dear friends. Even though the recipe specifically called for it. In my haste to get the heck out of the grocery store that evening, I had purchased . . . a can of pumpkin. Just a plain can of pumpkin. Hello?? Culinary moron, party of one please.
I served raw canned pumpkin to my husband's family. Including his 78 year old Nana. I don't think they'll be asking me to bring a dish again.... Sigh.
So here is the recipe, if any of y'all want to try it for your Christmas/Holiday Festivities. Better luck to you than I had. Oh how it sucks being stupid....
Pumpkin Gingerbread Trifle (This is a Paula Deen Recipe)
14 ounce package gingerbread mix (I used Krusteaz brand)
1 large box cook and serve vanilla pudding mix
1 30 ounce can PUMPKIN PIE FILLING
1/2 cup packed brown sugar
1/3 teaspoon cinnamon
1 12 oz container frozen whipped topping
1/2 cup gingersnaps (optional) or 1/2 cup toasted pecans
Bake the gingerbread according to the package directions. Cool completely. Meanwhile, prepare the pudding and set aside to cool. Once cooled, stir the PUMPKIN PIE FILLING, sugar and cinnamon into the pudding. Crumble 1/2 batch of gingerbread into the bottom of a large, clear bowl (or if you're cool like me, use a trifle bowl). Pour 1/2 of pudding mixture over the gingerbread, then add a layer of the whipped topping. Repeat with remaining gingerbread, pudding and whipped topping. Sprinkle top with crushed gingersnaps and/or toasted pecans, if desired. Refrigerate overnight.
When prepared properly, it is delicious. Bon Apetite! (Because that's what you say when you cook a lot and know what you're doing.) Watch out Top Chef - April is in the house. Holl-ah!