Go Back

Pumpkin Gingerbread Trifle

This Pumpkin Gingerbread Trifle is a creamy and spiced autumn dessert, perfect for gatherings and easy to make ahead.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 16 servings
Course: Dessert, Side
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Gingerbread Layer
  • 1 package (14.5 oz) gingerbread cake/cookie mix
For the Pumpkin Filling
  • 4 cups cold fat-free milk
  • 4 packages (1 oz each) sugar-free instant butterscotch pudding mix
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 can (15 oz) pumpkin Use plain pumpkin, not pumpkin pie filling.
For the Topping
  • 1 carton (12 oz) frozen reduced-fat whipped topping, thawed

Method
 

Preparation
  1. Prepare the gingerbread cake mix according to the package directions. Bake until done and let it cool completely.
  2. Once the gingerbread is cool, crumble it into small pieces and set aside 1/4 cup of the crumbs for the top.
  3. In a large bowl, whisk together the cold milk, pudding mixes, cinnamon, ginger, nutmeg, and allspice for about 2 minutes until the mixture thickens. Then stir in the pumpkin until smooth.
Layering
  1. In a 3 1/2-quart trifle bowl, add one-fourth of the cake crumbs, then half of the pumpkin filling, then another one-fourth of the crumbs, and half of the whipped topping. Repeat the layers one more time.
  2. Sprinkle the reserved 1/4 cup of crumbs over the top.
Chilling
  1. Cover the bowl and refrigerate until serving time. Optionally, make the cake 1 to 2 days ahead and keep it covered in the refrigerator.

Notes

Let the gingerbread cool fully before crumbling to avoid clumping. The trifle should be served within 1 to 2 days for best texture.