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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

This recipe is:

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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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Reviews for Pumpkin Trifle

Pumpkin Trifle

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(11-20) of 34 reviews

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Reviewed on Aug. 31, 2012 by dawner78

Easy, beautiful and yummy!

Reviewed on Apr. 06, 2012 by BakingAngelz

VERY EASY TO MAKE AND LOOKS LIKE YOU PUT A LOT OF WORK INTO IT. ABSOLUTELY DELICIOUS.

Reviewed on Feb. 23, 2012 by pattylaraine

I made this for Thanksgiving 2 years ago...a big hit

Reviewed on Jan. 26, 2012 by southerngal70

This is so easy to make ahead of time and everyone thinks you spent so much time on it. Remember to make the layers from the center out so you don't have to keep cleaning the glass. Switched the butterscotch pudding out for Cheesecake and it was so delicious. Moist.

Reviewed on Dec. 05, 2011 by spiker1

great dessert to bring to a potluck!

Reviewed on Nov. 23, 2011 by camo_girl2003

i make this everyear. my sister-n-law loves it and would eat the whole thing if i let her. AWESOME!!!! and i dont like pumpkin. lol

Reviewed on Nov. 20, 2011 by jdunaway81

I took this for our Thanksgiving get-together and everyone loved it! They didn't even know it was light!

Reviewed on Nov. 20, 2011 by dwhitmar

Family request every year.

Reviewed on Nov. 17, 2011 by Lou13

I've made this three times, and each time, I like it even better!

Reviewed on Nov. 14, 2011 by ksammon

Just made for company and it was a huge hit! Even my hubby who is not a pumpkin fan loved it. I made adjustments based on the reviews. I used spice cake because store didn't have gingerbread. Instead of 4 boxes sugar-free butterscotch pudding, I used 2 butterscotch and 2 vanilla. Will be making for Thanksgiving!!

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