Pumpkin Trifle
Adding chopped pecans or walnuts between the layers of pumpkin and cake crumbs will add a nice crunch and extra flavor to the trifle.
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
Directions
- 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.
- 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.
- 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.
