Pumpkin Trifle With Gingersnaps Recipe

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Pumpkin Trifle With Gingersnaps
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  1. Layer some of the gingersnaps (or the cake cubes) on the bottom of your trifle bowl.
  2. Mix your canned pumpkin with 1/2 of your butterscotch pudding and add spices, stirring well.
  3. Add a layer of pumpkin mixed with pudding over the cookie/cake layer
  4. Add a layer of Cool Whip or whipped cream
  5. Add a layer of butterscotch pudding and repeat your layers. saving the final layer to be the Cool Whip or whipped cream with a sprinkling of chopped cookies on top.
  6. Refrigerate for at least one hour. This can be served immediately, too
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.46 Kcal (513 kJ)
Calories from fat 111.95 Kcal
% Daily Value*
Total Fat 12.44g 19%
Cholesterol 44.22mg 15%
Sodium 16.59mg 1%
Potassium 43.55mg 1%
Total Carbs 2.46g 1%
Sugars 0.13g 1%
Dietary Fiber 0.27g 1%
Protein 0.85g 2%
Vitamin C 0.8mg 1%
Iron 0.1mg 1%
Calcium 35.2mg 4%
Amount Per 100 g
Calories 159.66 Kcal (668 kJ)
Calories from fat 145.95 Kcal
% Daily Value*
Total Fat 16.22g 19%
Cholesterol 57.64mg 15%
Sodium 21.63mg 1%
Potassium 56.78mg 1%
Total Carbs 3.21g 1%
Sugars 0.16g 1%
Dietary Fiber 0.35g 1%
Protein 1.11g 2%
Vitamin C 1mg 1%
Iron 0.1mg 1%
Calcium 45.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • saturated fat free,
  • very low sodium,
  • sugar free

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