Pumpkin Butterscotch Gingerbread Trifle: A Cozy Autumn Delight
Introduction
Welcome to a delightful journey through this Pumpkin Butterscotch Gingerbread Trifle, a heartwarming dessert that brings the essence of autumn to your table. With its rich flavors and layered beauty, it’s a perfect addition to any festive gathering. Don’t miss out on this treat—subscribe to receive more recipes like this straight to your email!
Why You’ll Love This Recipe
This trifle is a celebration of fall in every bite. Its combination of creamy pumpkin, luscious butterscotch, and spiced gingerbread creates a symphony of flavors that will warm your heart and satisfy your sweet cravings. It’s incredibly easy to prepare, family-friendly, and absolutely stunning when served.
Ingredients
– 1 (14.5-ounce) can pumpkin puree
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 teaspoon vanilla extract
– 1 (3.4-ounce) package butterscotch instant pudding mix
– 2 cups cold milk
– 1 loaf gingerbread, cut into cubes
– 1/2 cup crushed gingersnaps
– 2 cups whipped topping or whipped cream
– Pumpkin spice, for garnish (optional)
– Butterscotch chips, for garnish (optional)
Necessary Tools
– Medium mixing bowls
– Whisk
– Trifle dish or individual serving glasses
– Measuring cups and spoons
– Spatula or spoon
Ingredient Swaps and Additions
Feel free to substitute the gingerbread with pound cake or angel food cake for a lighter option. Add roasted pecans or walnuts for an extra crunch. If butterscotch isn’t your favorite, try vanilla or caramel pudding.
Step-by-Step Instructions
1. In a medium bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth.
2. Prepare the butterscotch pudding with cold milk as per package directions, and let it set.
3. In your trifle dish, layer a third of the gingerbread cubes.
4. Spoon half of the pumpkin mixture over the cubes.
5. Add half of the butterscotch pudding.
6. Sprinkle with a quarter of the crushed gingersnaps.
7. Repeat the layers: gingerbread cubes, remaining pumpkin mixture, remaining pudding, and a quarter of the gingersnaps.
8. Finish with a layer of gingerbread cubes, then spread the whipped topping over it.
9. Garnish with remaining gingersnaps, pumpkin spice, and butterscotch chips.
10. Chill in the refrigerator for at least 2 hours before serving to enhance the flavors.
Serving Suggestions
Serve this trifle alongside a warm cup of spiced apple cider or a dollop of vanilla ice cream for a decadent treat. It pairs beautifully with a holiday feast or as a standalone dessert for cozy gatherings.
Pro Tips for Success
Ensure the pudding is adequately set before layering to maintain distinct layers. Use fresh gingerbread for the best texture, and chill the trifle well to allow flavors to meld beautifully.
Storing and Reheating
Store any leftovers in the refrigerator, covered, for up to 3 days. This dessert is best served cold; hence, reheating is not necessary.
FAQ Section
– Can I make this trifle ahead of time?
Absolutely! Make and refrigerate it up to a day before serving to enhance its flavor.
– Is there a substitute for the pumpkin?
For a non-pumpkin version, try using mashed sweet potatoes or butternut squash.
Conclusion
Embrace the cozy, comforting flavors of the Pumpkin Butterscotch Gingerbread Trifle—your go-to dessert for the fall season. Its easy assembly and luscious taste will make it a cherished recipe in your collection. If you try it, share your photos and experience on Pinterest or Instagram using our tag!
Nutritional Information (per serving)
– Calories: 350
– Protein: 4g
– Carbohydrates: 58g
– Fat: 13g
– Calcium: 90mg
Dive into this scrumptious trifle and enjoy the warmth and joy it brings to you and your loved ones!
Pumpkin Butterscotch Gingerbread Trifle
Ingredients
Method
- In a medium bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth.
- Prepare the butterscotch pudding with cold milk as per package directions, and let it set.
- In your trifle dish, layer a third of the gingerbread cubes.
- Spoon half of the pumpkin mixture over the cubes.
- Add half of the butterscotch pudding.
- Sprinkle with a quarter of the crushed gingersnaps.
- Repeat the layers: gingerbread cubes, remaining pumpkin mixture, remaining pudding, and a quarter of the gingersnaps.
- Finish with a layer of gingerbread cubes, then spread the whipped topping over it.
- Garnish with remaining gingersnaps, pumpkin spice, and butterscotch chips.
- Chill in the refrigerator for at least 2 hours before serving to enhance the flavors.
