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Pumpkin-Butterscotch Gingerbread Trifle Recipe

Pumpkin-Butterscotch Gingerbread Trifle Recipe

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 YIELD: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


  • 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.

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.

Reviews for Pumpkin-Butterscotch Gingerbread Trifle

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Reviewed Jan. 13, 2018

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

Reviewed 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."

Reviewed 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."

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
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. ??"

Reviewed Apr. 10, 2016

"A new family favorite!"

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."

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. :-)"

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."

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."

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