Pumpkin trifle recipe Cooking method
Pumpkin trifle recipe Ingredients
• 1 (14 1/2 ounce) package gingerbread cake mix
• 1 1/4 cups water
• 1 egg
• 4 cups cold nonfat milk
• 4 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 (12 ounce) carton frozen reduced-fat whipped topping, thawed
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.
Your Pumpkin trifle recipe is ready now
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