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Pumpkin Trifle Recipe

Pumpkin Trifle Recipe photo by Taste of Home

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There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri

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Diabetic Friendly

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Pumpkin Trifle Recipe

Prep: 1 hour + cooling

Yield: 18 Servings

60 60

Ingredients

1 package (14-1/2 ounces) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

Nutritional Analysis: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Pumpkin Trifle in Light & Tasty October/November 2002, p33

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Pumpkin Trifle

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Reviewed on Jan. 08, 2013 by snookienurse3

I have made this for my co-workers and family at various occasions and they rave about it and someone ALWAYS ask for the recipe! Absolutely delicious as is!

Reviewed on Nov. 24, 2012 by lawhipp

This was a big hit at our Thanksgiving dinner! This recipe is a keeper!

Reviewed on Nov. 17, 2012 by nanaellen2001

Made this today using Cheesecake Pudding and spice cake and it was a hit at my Thanksgiving dinner. Definitely a remake! Thank you TasteOfHome you are the bomb! Love Love Love your recipe card magazines, I think the small ones are the best...Thanks again!

Reviewed on Nov. 15, 2012 by CindiU

Have made this for bookclub and get togethers. Has been a hit every time! So easy yet elegant. No one has guessed that it is a light version.

Reviewed on Nov. 10, 2012 by lindachicken__Oklahoma

If you are looking for a show stopper that is a hit with the family this will work! I make mine with low fat/low sugar so all my family can enjoy this! I think your family will love this as well, make ahead.

Reviewed on Oct. 20, 2012 by chilipower

Delish!!! Made this for my youth group. So easy to make!! Received many complements :)

Reviewed on Oct. 16, 2012 by tazlaaraa

Yes ... my niece made this for our Thanksgiving dinner one year and I ate most of it myself before weekend over.

Reviewed on Oct. 16, 2012 by tazlaaraa

Excellent ... but I love pumpkin!

Reviewed on Oct. 13, 2012 by lindachicken__Oklahoma

We all have those 'go to' recipes and this is on the top of my holiday list! Easy and looks awesome, thank you for sharing!

Reviewed on Sep. 16, 2012 by birdie425

Delicious and pretty!! Nice lighter pumpkin dessert for fall. I subbed 3/4 tsp pumpkin pie spice in place of the 1/4 each of ginger, nutmeg and allspice.

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