Pumpkin-Butterscotch Gingerbread Trifle Recipe
Pumpkin-Butterscotch Gingerbread Trifle Recipe photo by Taste of Home
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Pumpkin-Butterscotch Gingerbread Trifle Recipe

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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
Featured In: 25 Best Fall Desserts
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 16 servings


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

Nutritional Facts

3/4 cup: 220 calories, 6g fat (3g saturated fat), 13mg cholesterol, 325mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
  2. Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.
  3. In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving. Yield: 16 servings.
Originally published as Pumpkin Trifle in Light & Tasty October/November 2002 , p33

Reviews for Pumpkin-Butterscotch Gingerbread Trifle

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jshearer User ID: 403534 259367
Reviewed Jan. 7, 2017

"This is a great trifle recipe. I've made it as written, and with half vanilla pudding. Lately I've started using gingersnaps instead of gingerbread. I also have only been using two boxes of butterscotch pudding and 3 cups of milk (plus a little ground cloves). It has been fantastic every time because the flavors go together so well."

Linda CT User ID: 8892019 255836
Reviewed Oct. 23, 2016

"This is amazing . I made this for a Luncheon For my lady friends and they could not stop eating it. It Looked just like the picture and was very easy to make. ??"

Widah User ID: 4203282 246886
Reviewed Apr. 10, 2016

"A new family favorite!"

Cheryleelyn User ID: 8671667 239948
Reviewed Dec. 22, 2015

"I've been making this trifle for 15 yrs at Christmas. It's a family favourite. The only difference between mine and the recipe above is, I use spice cake instead of the gingerbread. It tastes terrific."

MyHappy User ID: 3552038 238149
Reviewed Nov. 26, 2015

"I have made this several times and each time I never have left overs! I love how it is a fresh take on the pumpkin flavor. :-)"

JCV4 User ID: 628113 214593
Reviewed Dec. 11, 2014

"This was a great crowd-pleaser. It looks so nice before you dig into it! Flavors go well together. The fat-free versions of pudding are in the smaller sizes. As others said, use two boxes of the regular size pudding and you'll be fine."

ladyyorkie User ID: 3451877 109646
Reviewed Oct. 17, 2014

"I have made this many times and have asked for the recipe every time I make it. I have read a person can't find the gingerbread mix, just saying I have seen it at Walmart. As for the problem of pudding box size...I just used 2 small boxes of vanilla pudding and 1 small box of the butterscotch."

h_Laura42 User ID: 7710535 37993
Reviewed Mar. 11, 2014

"this trifle ricipe sounds really good so ill be trying it out very shortly"

strojhs User ID: 586795 36065
Reviewed Dec. 19, 2013

"I want to make this but where does one find instant pudding in 1 ounce sizes. Mine are3.4 ounces. I have all the ingredients ready to make this for Christmas dessert and will give it a good review but am nervous about the pudding amounts. Please help! Thanks!"

CookingVal User ID: 6083647 37920
Reviewed Nov. 26, 2013

"Everyone that tasted this loved it!"

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