PUMPKIN GINGERBREAD TRIFLE - Dessert Recipe | BCLIQUOR

Ingredients

• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1 tbsp (15 ml) ground ginger
• ½ tsp (2 ml) cinnamon
• ¼ tsp (1 ml) allspice
• ½ tsp (2 ml) salt
• ½ cup (125 ml) butter, softened
• 1 cup (250 ml) dark brown sugar
• 1 large egg
• ½ cup (125 ml) molasses
• ¾ cup (175 ml) buttermilk
• ½ cup (125 ml) hot water
• ¼ cup (60 ml) cold water
• 1 × ¼ oz (7 g) envelope of gelatin
• 1 × 14 oz (425 ml) can pumpkin purée
• ½ cup (125 ml) light brown s
• ½ tsp (2 ml) nutmeg
• ½ tsp (2 ml) ground ginger
• 1 tsp (5 ml) cinnamon
• ¼ tsp (1 ml) salt
• 1 cup (250 ml) + 1½ cups (375 ml) whipping cream, divided
• ½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract, divided
• 3 tbsp (45 ml) sugar
• 13 oz (370 g) thin gingersnap cookies, coarsely crushed, reserving ½ cup (125 ml), for garnish
• chopped crystallized ginger, for garnish