Pumpkin Trifle

• 2 -3 2 -3 cups muffins or 2 -3 cups gingerbread
• 1 (16 ounce) can pumpkin (about 2 cups)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 1/2 cups cold milk
• 4 (1 ounce) packages instant butterscotch pudding mix
• 2 cups whipping cream

1. Set aside 1/4 cup of cake crumbs for top.
2. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
3. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
4. Spoon half into the serving bowl.
5. Sprinkle with a second portion of crumbs.
6. Whip cream until stiff, spoon half into bowl.
7. Sprinkle with a third portion of crumbs.
8. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
9. Sprinkle the reserved crumbs around top, around edge of bowl.
10. Cover and chill at least 2 hours before serving.

muffins, pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground allspice, cold milk, pudding mix, whipping cream

Taken from www.food.com/recipe/pumpkin-trifle-41752 (may not work)