Print Options

Back to Pumpkin Trifle >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Pumpkin Trifle

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'v

12-15 ServingsPrep: 20 min. + chilling

Ingredients

2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional

Directions

Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs
into four portions; sprinkle one portion into a trifle bowl or 3-qt.
serving bowl.
In a large bowl, combine the milk, pumpkin, pudding mixes and spices;
beat until smooth. Spoon half into the serving bowl. Sprinkle with a
second portion of crumbs. In a small bowl, beat cream until stiff
peaks form; spoon half into bowl.
Sprinkle with a third portion of crumbs. Top with the remaining
pumpkin mixture, then remaining portion of crumbs and whipped cream.
Sprinkle the reserved crumbs around the edge of bowl. Garnish with

2 of 2

Pumpkin Trifle (continued)

Directions (continued)

cherries if desired. Cover and chill at least 2 hours before
serving. Yield: 12-15 servings.

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.