Pumpkin Trifle

2-3 cups leftover crumbled spice cake, muffins or gingerbread (my mother-in-law used a loaf of pumpkin bread)

16 oz can pumpkin

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp allspice

2.5 cups cold milk

4, 3.4 oz packages instant vanilla pudding mix (coconut pudding or butterscotch pudding work fine, too)

2 cups whipping cream (2 cups before it’s whipped, that is)

Set aside 1/4 cup of crumbs for topping. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into the bottom of a glass trifle bowl (or 3 quart serving bowl). In a large mixing bowl combine pumpkin, spices, milk, and pudding mix. Spoon 1/2 into the serving bowl and sprinkle with the second portion of crumbs. Whip cream until stiff (my mother-in-law added a little sugar & vanilla to the whipped cream) & spoon 1/2 into bowl. Sprinkle with third portion of crumbs and top with remaining pumpkin mixture and the last portion of crumbs. Top with remaining whipped cream. Sprinkle with reserved 1/4 cup crumbs.


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Filed under Christmas, Dessert, Pumpkin, Thanksgiving

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