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Pumpkin Butterscotch Trifle

Every fall, I make this easy (but delicious) Pumpkin Gingerbread Trifle with layers of. . . . you guessed it: pumpkin and gingerbread. 

But sometimes you need a change. And sometimes, you can’t find any gingerbread mix at the store, so you’re forced to change.

Change is good, though. Without it, I wouldn’t have discovered that butterscotch and pumpkin are even better than the original. 

Pumpkin Butterscotch Trifle

I used a pumpkin spice muffin mix baked in rectangular dish instead of a muffin pan. Other than that, I followed the directions on the back of box to bake it. 

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Once baked, allow it to cool and then cut into bite sized cubes. 

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Whip the heavy cream and sugar until firm peaks form. Set aside.

Make the butterscotch pudding according to the directions on the back of the box. Allow the pudding to cool and set it up. Then, add in cinnamon, pumpkin pie spice, vanilla. I also mixed in a half cup of pumpkin puree, but feel free to omit it. I only added in the extra pumpkin because I had it on hand for making Pumpkin Gingersnap Truffles

Fold in about a half cup of whipped cream. 

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Place a layer of the pumpkin spice cubes in the bottom of a trifle dish or a clear bowl. Top with about half of the butterscotch mixture, spreading it evenly. On top of that, spread about half of the remaining whipped cream. 

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Repeat once more, ending with a layer of whipped cream on top. Sprinkle crushed gingersnaps on top. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. 

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Pumpkin Butterscotch Trifle

Ingredients

  • Pumpkin Muffin Layer:
  • Pumpkin Spice Muffin Mix, baked according to directions
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 packages butterscotch instant pudding mix
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup pumpkin puree
  • 5 Tablespoons powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Gingersnap Cookies, crumbled (optional)

Instructions

  1. Prepare and bake the pumpkin spice muffin mix according to directions on the box, with the only difference being to bake it in a square or rectangular pan. Once it's done, remove from the oven and allow to cool. Then, cut into cubes.
  2. In a medium bowl, whip heavy cream and sugar until firm peaks form. Set aside.
  3. Prepare butterscotch pudding according to the directions on the box. Once it has set up and cooled, mix in vanilla extract, ground cinnamon, pumpkin pie spice, and pumpkin. Fold in a 1/2 cup of whipped cream.
  4. In a trifle dish or clear bowl, place a layer of the pumpkin spice cubes. Top with about half of the butterscotch mixture, spreading it evenly. Then, about half of the whipped cream spread out evenly. Repeat once, ending with a layer of whipped cream on top. Garnish with crumbled gingersnap cookies.
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http://thecountrychickblog.com/2015/11/pumpkin-butterscotch-trifle/

One thought on “Pumpkin Butterscotch Trifle

  1. omg this looks heavenly. I’m pinning this.

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