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