Description
Delight in the layers of spiced gingerbread, creamy pumpkin, and rich butterscotch in this delectable Pumpkin Butterscotch Gingerbread Trifle recipe.
Ingredients
Gingerbread Base
- 1 batch Gingerbread (can be store-bought for convenience)
Pumpkin Layer
- 1 cup Pumpkin Puree
Butterscotch Layer
- 1/2 cup Butterscotch Sauce (can substitute with caramel sauce)
Whipped Topping
- 1 cup Whipped Cream (beaten until stiff peaks form)
Spices
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
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.
Notes
- For best results, ensure the pumpkin puree is pure pumpkin.
- Chill the trifle for the recommended time to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
