Pumpkin Gingerbread Trifle
For the gingerbread
For the pumpkin custard
For the whipped cream
Make the gingerbread
  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10″ springform pan.
  3. Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt in a bowl.
  4. Mix sugar with oil, juice, molasses, eggs and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture.
  5. Pour into prepared pan. Bake for 1 hour.
  6. Cool for 10 minutes, then remove from the pan and cool completely.
Make the custard and cream
  1. Preheat oven to 325 degrees.
  2. Scald the half-and-half in a heavy saucepan (which means take it to the edge of boiling, then remove from heat).
  3. Beat eggs, sugar, molasses, cinnamon, ginger, nutmeg and salt. Mix in pumpkin and half-and-half. When it is smooth, put it in buttered baking dish, which you then put into a bain-marie: put dish into larger baking dish, and fill larger dish with hot water to about 1” below the rim of the custard dish. Bake for 50 minutes and start to check it. You want a set, firm custard, so that a knife inserted into the center comes out clean. Cool and refrigerate overnight.
  4. To make whipped cream, whip heavy cream with vanilla extract, then fold in crystallized ginger, and set aside.
Assemble the trifle
  1. To assemble your trifle, spoon half the pumpkin custard into a trifle bowl and layer the gingerbread over that and then half the whipped cream. Do it again. Top the final layer of whipped cream with gingersnaps, or gingersnap crumbs, and if you like, drizzle with Calvados.