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1
In a food processor, combine the graham crackers and candied ginger.
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2
Process until they resemble fine crumbs.
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3
Set aside.
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4
Cut the pound cake into 1-inch-thick slices, then cut each slice into roughly 1-inch cubes.
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5
Arrange about half the cubes in a single layer on the bottom of a glass trifle dish.
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6
Set aside.
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7
In a large bowl, combine 2 cups of heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla.
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8
Use an electric mixer with the whisk attachment to beat the cream into stiff peaks.
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9
Spoon about two-thirds of the whipped cream over the cake cubes in the trifle bowl, smoothing it into a single layer with the back of a spoon.
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10
Sprinkle the graham cracker crumb mixture over the cream in an even layer.
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11
To the remaining whipped cream in the bowl, add the pumpkin pie filling, 1/2 cup powdered sugar, pumpkin pie spice, 1/2 cup heavy cream.
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12
Use the electric mixer to beat until thick.
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13
Spoon the pumpkin pie mixture over the crumb layer, then use the back of a spoon to smooth to an even layer.
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14
Arrange the remaining cake cubes in a single layer over the pumpkin pie mixture.
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15
Trifle can be made several hours ahead of time and refrigerated at this point.
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16
Clean the mixer bowl, then combine the remaining 2 cups of heavy cream, 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
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17
Use the mixer to beat to stiff peaks, then spoon the cream over the cake layer.
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18
Decorate the top of the trifle as desired.
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19
Candy corns or orange sprinkles are nice.
