Autumn Spice Trifle

Here it comes, another beloved pumpkin post!  Today we had a potluck at work to celebrate Thanksgiving and I chose to bring dessert.  With amateur baking skills and a time crunch (not to mention an aversion to pies), I had to think of something quick and simple.  
And now answer me this, who does not love a good trifle?? What's not to love... It's a giant bowl of pudding, cake, and whipped topping!  Now to jazz up this classic dessert, I decided to make it using my favorite fall flavor, pumpkin! I got a box of pumpkin bread/muffin mix at Trader Joe's, but any spice/gingerbread quick bread mix will do.  Rather than using the vegetable oil the boxed mix called for, substitute canned pumpkin (NOT pumpkin pie filling!) in equal portions.  Both canned pumpkin and apple sauce can be substituted equally for oil/butter in a recipe with pretty good results.  And by adding pumpkin, you are not only cutting WAY back on the fat, but you are adding fiber as well.  Now aside from the candied pecans I used to top the trifle (which I candied myself!) this is a very healthy dessert but with a very decadent taste.  Because really, who needs MORE guilt about their Thanksgiving day plates?

Autumn Spice Trifle (serves 20+)
2 boxes vanilla pudding (the ones with 4 servings per box)
4 cups milk (I used skim, 1% also acceptable)
2 tubs light whipped topping 
1 can pure pumpkin
1 box pumpkin/spice/gingerbread muffin & bread mix**
2 tbsp butter
2 tbsp brown sugar
2 handfuls halved pecans
a dash of cinnamon


**Follow the instructions according to the box, so you may need eggs, water, etc.  But remember, substitute the oil for pumpkin!  So if the recipe calls for 1/2 cup oil, use 1/2 cup pure pumpkin instead.  No need to use a loaf pan, I used an 8x8 glass baking dish.

 While the bread is baking, prep the other ingredients.  Follow the pudding box directions, you can either use instant or cook-serve, your call!  Put it in the fridge while the "cake" is baking.


In a large bowl, combine the 2 tubs of cool whip with about 1/2 - 3/4 cup pumpkin.  Fold the pumpkin in using a rubber spatula.  Add a dash of cinnamon too.  Now if I was not a dietitian, I may just whip up some fresh whip cream by beating sugar and heavy cream, but  there is something just not quite right about an RD bringing a vat of whip cream into a hospital.  So instead I defaulted to the light cool whip.  Stick that in the fridge too while the cake is baking. 

Next in a small sauce pan, melt 2 tbsp butter and 2 tbsp brown sugar.  Keep stirring it constantly so the sugar doesn't burn.  Cook this for a couple minutes then add the pecans.  I didn't measure the nuts, but added just enough to fill the pan in 1 layer, about 2 handfuls.  Mix it up so the nuts are all covered.  Then spread them out on a baking sheet lined with foil or parchment/wax paper to cool.

Once the cake is ready, set it out to let it cool.  I made mine in the afternoon then assembled the trifle that evening. Once it's cooled, cube it into 1/2 inch pieces.  

Now you are ready to assemble the trifle. If you have a big clear bowl, use that for a more eye-catching look.  First spoon a layer of pudding, next a layer of cake cubes, then a layer of cool whip.  Repeat it two more times, or until you run out of ingredients.  Make sure your last layer is the cool whip.   Now garnish the top with the pecans.

Now I don't want to brag, but there were lots of yummy noises at the potluck!  I hope you try this one, you won't regret it :)