Delicious Pumpkin Butterscotch Gingerbread Trifle Recipe

Experience the delight of Pumpkin Butterscotch Gingerbread Trifle, a layered dessert featuring spiced gingerbread, creamy pumpkin, and rich butterscotch.

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Prep Time 30

Cook Time 30

Chilling Time 1

Total Time 2

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gingerbread Base

1 batch Gingerbread Can be store-bought for convenience.

For the Pumpkin Layer

1 cup Pumpkin Puree Ensure it's pure pumpkin for best results.

For the Butterscotch

1/2 cup Butterscotch Sauce Can substitute with caramel sauce.

For the Whipped Topping

1 cup Whipped Cream Beaten until stiff peaks form.

For the Spices

1/2 teaspoon Nutmeg Enhances the autumn flavor.
1 teaspoon Cinnamon Enhances the autumn flavor.

Equipment

Oven
Mixing Bowl
trifle dish

Method

Step-by-Step Instructions

Prepare the Gingerbread: Preheat oven to 350°F (175°C). Bake gingerbread until golden brown and firm, about 25–30 minutes. Cool completely before crumbling.
Make the Pumpkin Mixture: In a bowl, combine pumpkin puree with cinnamon and nutmeg. Fold in whipped cream until smooth.
Layer the Ingredients: In a clear trifle dish, alternate layers of crumbled gingerbread, pumpkin mixture, and butterscotch sauce until used, finishing with pumpkin.
Top with Whipped Cream: Spread whipped cream over the final pumpkin layer and create soft peaks for presentation.
Chill: Cover with plastic wrap and refrigerate for at least one hour, preferably overnight for best flavor.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 5000IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Notes

For a gluten-free version, ensure to use gluten-free gingerbread and check all other ingredients.

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