Name: Pumpkin Gingerbread Trifle
Cook time: 45 min
Total time: 4 hr
Yield: Makes 12 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1 stick unsalted butter, softened; 1 cup packed dark brown sugar; 1 large egg; 1/2 cup mild molasses (not robust or blackstrap); 3/4 cup well-shaken buttermilk (not powdered); 1/2 cup hot water; 1 (1/4-ounces) envelope unflavored gelatin; 1/4 cup cold water; 1 (15-ounces) can pure pumpkin; 1/2 cup packed light brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground ginger; 1/8 teaspoon salt; 1 cup chilled heavy cream; 1/2 teaspoon pure vanilla extract; 1 1/2 cups chilled heavy cream; 3 tablespoons granulated sugar; 1 teaspoon pure vanilla extract; Equipment: a 2-quart trifle bowl or other deep serving bowl; Garnish: chopped crystallized ginger

A trifle is not only one of the most elegant desserts around, it's also one of the most exuberant—which is why it is tempting to toss aside decorum and dive right into the bowl. The nontraditional version here is sturdy, made with robust gingerbread and mellow pumpkin mousse instead of the classic spongecake and custard.

Cooks' notes:

•Gingerbread (uncut) can be made 1 day ahead and kept in pan at cool room temperature (covered once cool).
•Trifle, without top layer of whipped cream, can be made 1 day ahead and chilled; whip half of cream just before serving.

Recipe notes

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