Pumpkin-Butterscotch Gingerbread Trifle is a show-stopping holiday dessert layered with rich seasonal flavors. Imagine spiced gingerbread cubes nestled between silky pumpkin-butterscotch pudding and fluffy whipped topping each spoonful offering warmth, creaminess, and a gentle sweetness that’s perfect for Thanksgiving or Christmas gatherings.
Better yet, this trifle is a no-fuss recipe that looks impressively elegant. Preparing it in a clear trifle dish (or individual cups) lets the layers shine visually, while the flavors blend beautifully as it chills. It’s the kind of dessert that turns heads at the table and keeps guests coming back for seconds.
Ingredients
- 1 package (14½ ounces) gingerbread cake/cookie mix
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Step-by-Step Method
Step 1: Bake the gingerbread
Prepare the gingerbread cake or cookies according to the package instructions. For a trifle, baking as a cake is easiest it will be cut into cubes later. Allow it to cool completely before cutting into 1-inch cubes. Cooling is crucial so the cake holds shape when layered.
Step 2: Make the pumpkin-butterscotch pudding
In a large mixing bowl, whisk the cold milk with the instant butterscotch pudding mix until smooth. Add the cinnamon, ground ginger, nutmeg, and allspice, whisking until fully incorporated. Stir in the pumpkin puree until the mixture is silky and evenly blended. The pumpkin enriches the pudding texture while adding that unmistakable fall flavor.
Step 3: Assemble the trifle layers
In a clear trifle dish, start with a layer of gingerbread cubes spread evenly across the bottom. Spoon a layer of pumpkin-butterscotch pudding over the gingerbread, smoothing to create an even layer. Add a layer of thawed whipped topping. Repeat these layers until you run out of ingredients, finishing with whipped topping on top.
Step 4: Chill the trifle
Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving. This allows the flavors to meld, the gingerbread to soften slightly, and the pudding layers to set firmly.
Step 5: Garnish and serve
Just before serving, sprinkle the top with a dusting of cinnamon or nutmeg. You can also add gingerbread cookie crumbs or festive chocolate curls for extra flair.
Expert Tips for Success
-
Cool the cake completely: Warm cake will melt the pudding and whipped topping, resulting in uneven layers.
-
Layer neatly: Use the back of a spoon or offset spatula to smooth each layer in the trifle dish for a professional presentation.
-
Choose the right dish: A tall glass trifle dish shows off the layers beautifully, but a deep glass bowl works just fine for smaller gatherings.
-
Make ahead bonus: This dessert can be assembled the day before, making it a stress-free option for busy holiday cooking.
-
Texture balance: Ensure that the gingerbread cubes are sturdy enough to hold their shape but soft enough to absorb the pudding’s flavors.
Tasty Variations to Try
-
Individual trifles: Layer the dessert into stemless wine glasses or parfait cups for personal servings perfect for elegant dinner parties.
-
Spiced whipped cream: Fold in a pinch of cinnamon and brown sugar into the whipped topping for an extra seasonal note.
-
Full-flavor pudding: Use regular butterscotch pudding and whole milk for a richer, creamier texture.
-
Gingerbread cookies layer: Replace one cake layer with whole gingerbread cookies for more texture and crunch.
-
Chocolate twist: Swap the butterscotch pudding for chocolate for a mocha-like holiday trifle.
Frequently Asked Questions
Can I use homemade gingerbread?
Absolutely. A homemade gingerbread cake or loaf works beautifully, especially if you already have a favorite recipe. Ensure it’s cooled before cubing for clean layers.
Can I make this without pumpkin?
Yes, but you’ll lose the signature fall flavor. If pumpkin isn’t your preference, try pureed sweet potato or butternut squash for a similarly smooth and earthy note.
Will the gingerbread get soggy?
Over time, the pudding will soften the gingerbread, which is part of the charm of a trifle. Chill for no more than 24 hours before serving for the best texture balance.
Can I freeze this trifle?
It’s not recommended freezing alters the texture of both pudding and whipped topping. Stick to making it fresh and keeping leftovers refrigerated.
How long will leftovers last?
Store covered in the refrigerator for up to 3 days. The flavors will deepen, but the gingerbread will continue to soften, so it’s best enjoyed within the first 48 hours.
Print
Pumpkin-Butterscotch Gingerbread Trifle
- Total Time: 270
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A stunning layered dessert blending tender gingerbread cubes, silky pumpkin-butterscotch pudding, and fluffy whipped topping. Elegant yet effortless, perfect for holidays and festive gatherings.
Ingredients
- 1 package (14½ oz) gingerbread cake or cookie mix
- 4 cups cold fat-free milk
- 4 packages (1 oz each) sugar-free instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 carton (12 oz) frozen reduced-fat whipped topping, thawed
Instructions
- Prepare gingerbread cake as per package directions. Cool completely. Cut into 1-inch cubes.
- Whisk cold milk with butterscotch pudding mix until smooth. Add spices, whisk again. Stir in pumpkin puree.
- In trifle dish, layer gingerbread cubes, pudding, then whipped topping. Repeat, finishing with whipped topping.
- Cover and refrigerate at least 4 hours or overnight for flavors to meld and layers to set.
- Before serving, dust with cinnamon or nutmeg. Optionally garnish with cookie crumbs or chocolate curls.
Notes
Ensure gingerbread is fully cooled before assembling to prevent melting.
Smooth each layer with a spatula for neat presentation.
Assemble in a clear trifle dish or individual parfait cups.
Make ahead for easy entertaining.
Best consumed within 24 hours for optimal texture.
- Prep Time: 30
- Category: Dessert
- Method: Layering & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 26g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin trifle, butterscotch trifle, gingerbread dessert, holiday trifle, layered fall dessert, easy thanksgiving dessert
