Pumpkin Trifle

• 1 (14 1/2 ounce) package gingerbread cake mix
• 1 1/4 cups water
• 1 egg
• 4 cups cold nonfat milk
• 2 (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 350u0b0 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.

gingerbread cake, water, egg, cold nonfat milk, solidpack pumpkin, ground cinnamon, ground ginger, nutmeg, allspice

Taken from www.food.com/recipe/pumpkin-trifle-335154 (may not work)