Pumpkin Trifle

• 14 1/2 ounces gingerbread cake mix
• 1 1/4 cups water
• 1 egg
• 4 cups milk
• 4 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 15 ounces pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 12 ounces whipped topping

1. Combine the cake mix, water, and egg in a bowl.
2. Mix and pour into a 8x8 pan.
3. Bake 350 degrees for 30-40 minute.
4. Cool 10 minutes.
5. Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
6. Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
7. Stir in pumpkin and the spices. Mix well.
8. In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
9. Repeat, ending with the whipped topping. Garnish with the crumbs.
10. Refridgerate.

gingerbread cake, water, egg, milk, pudding mix, pumpkin, cinnamon, ginger, nutmeg, allspice, topping

Taken from www.food.com/recipe/pumpkin-trifle-250442 (may not work)