Pumpkin Trifle Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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 cherries if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.
1 cup: 186 calories, 14g fat (8g saturated fat), 49mg cholesterol, 163mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.
Reviews for Pumpkin Trifle
"A nice change of pace from a pumpkin pie at Thanksgiving."
"I love to make triffles, serve triffles and eat triffles! This one is delicious and it's nice that you can use gingerbread or spice cake. Such a treat for fall and those holidays. I had an empty bowl return when I took this to a gathering."
"YUMMY! This was very well received at a Progressive dinner Party. I used a gingerbread cake which being deep golden brown in color some folks thought it was a chocolate dirt cake but quickly learned otherwise! I gave it a little extra zip by making cinnamon-flavored sweetened whipped cream."
"easy to put together make the cake the day b4"
"This is a very good recipe just the way it is!"
"It looked beautiful and made plenty. I made fresh whipped cream for it. The cake was dry, I thought the cake in a trifle was supposed to be moist."
"I've made this twice now. I still can't get the pretty layers but it tastes awesome!"
"I've been making this for Thanksgiving for the past several years, and it's a big hit with my family. It's a great alternative to pie. My teenage son even requests it as his "birthday cake!" I mentioned trying a new recipe this year, and the family had a fit -- so I guess I'll stick with this winner!"
"Took this to work and the girls went WILD!!! they LOVED it!!!"
"I made this for a dinner party.. Everyone loved it. It did not look as good as the picture. I thionk next time I will not crumble the cake and I will thin out the pumpkin layer so it is more spreadable..."
"I just served this at a luncheon and had multiple requests for the recipe. It went over very well! I would highly recommend it for others to try especially those with a penchant for light, healthier recipes."
"Delicious flavor, but too sweet! I would try cutting back on the amount of pudding and/or try sugar free pudding. everyone raved how beautiful it looked. first couple spoonfuls were yummy too. but then the sweetness caught up with you. needs less sugar!"
"This was very yummy and my family loved it!"
"I made this with non-fat milk, sugar free pudding and fat free cool whip. NO-ONE knew the difference. This trifle is delish."
"I've been making this trifle for years, ever since it first showed up in Taste of Home in the early 90's. It is an impressive dessert for guests, potlucks, or holidays, and is a family favorite! Absolutely delicious!"