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One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too—it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles—it lasts through two meals at least!
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Nutrition Facts: 1 serving (1 cup) equals 186 calories, 14 g fat (8 g saturated fat), 49 mg cholesterol, 163 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.
Pumpkin Trifle published in Country Woman September/October 1993, p29
Instead of a plain pumpkin pie this Thanksgiving, try this elegant gingerbread pumpkin trifle.
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