Name: Pumpkin Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Trifle

1. 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread -

2. 2-1/2 cups cold milk -

3. 1 can (15 ounces) solid-pack pumpkin -

4. 4 packages (3.4 ounces each) instant butterscotch pudding mix -

5. 1 teaspoon ground cinnamon -

6. 1/4 teaspoon ground nutmeg -

7. 1/4 teaspoon ground ginger -

8. 1/4 teaspoon ground allspice -

9. 2 cups heavy whipping cream -

10. Maraschino cherries, optional -

How to cook deliciously - Pumpkin Trifle

1. Stage

Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl.

2. Stage

In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture 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. Stage

Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.