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Pumpkin-Butterscotch Gingerbread Trifle

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
  • 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


  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
  • 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.
  • 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.
Nutrition 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.

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Average Rating:
    Sep 15, 2019

    Makes a great fall dessert so pretty and delicious.

  • Celestes
    Nov 21, 2018

    Easy and DELICIOUS

  • metzpammy
    Jan 13, 2018

    This is absolutely fabulous. And such a pretty presentation. Everyone loved it!!

  • Bob1961
    Nov 25, 2017

    I've been making this for years. Always a hit. I make the gingerbread sometimes, but usually buy Orange Cranberry Nut muffins from the grocery bakery to make the crumb mixture.

  • Mary
    Nov 23, 2017

    So this rating system won't even let me rate it a 1 star which is what it is. This was not desirable at thanksgiving dinner and the comments by all guest whop tried it was "its unusual". This was a true waste of money and very disappointing.

  • jshearer
    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
    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
    Apr 10, 2016

    A new family favorite!

  • Cheryleelyn
    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
    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. :-)