This pumpkin trifle dessert recipe can be made with leftover spice cake, muffins or gingerbread. Don't worry if you don't have leftovers you can use the venerable box of Betty Crocker gingerbread mix...why trifle?
2-3 c. leftover, crumbled spice cake, muffins or gingerbread (or prepare 1 box Betty Crocker gingerbread mix and crumble)
1 can (16 oz.) pumpkin
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. allspice
2 1/2 c. cold milk
4 pkg. (3.4 oz. ea.) butterscotch instant pudding mix
2 c. whipping cream
Set aside 1/4 c. of crumbs for topping. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into the bottom of a glass trifle bowl (or 3 quart serving bowl). In a large mixing bowl combine pumpkin, spices, milk and pudding mix. Spoon 1/2 into the serving bowl and sprinkle with the second portion of crumbs. Whip cream til stiff and spoon 1/2 into bowl. Sprinkle with third portion of crumbs and top with remaining pumpkin mixture and the last portion of crumbs. Top with remaining whipped cream. Sprinkle with reserved 1/4 c. crumbs. Place Maraschino cherries around edge if desired. Or top each serving with a cherry.
Pumpkin Trifle recipe is published in our November, 2000 Menu Minder.
You may like to try these other dessert recipes below:| Pumpkin Cake | Pumpkin Cheese Cake | Pumpkin Pie | Spice Cake | Cinnamon Apple Slices | Bailey's Truffle |