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pumpkin trifle (low fat and sugar)

diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

I found this recipe on-line from email I receive from Taste of Home. This is what the author of the recipe states: "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests." Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert).

yield 18 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pumpkin trifle (low fat and sugar)

  • 1 pkg
    (14 1/2 ounce) gingerbread cake mix
  • 1 1/4 c
    water
  • 4 c
    nonfat milk
  • 2 pkg
    (1 ounce)sugar-free instant butterscotch pudding mix
  • 15 oz
    canned solid-pack pumpkin
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    allspice
  • 12 oz
    frozen reduced-fat whipped topping, thawed

How To Make pumpkin trifle (low fat and sugar)

  • 1
    In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
  • 2
    Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
  • 3
    In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
  • 4
    In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
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