I’m always on the lookout for a pumpkin pie alternative. Don’t get me wrong…I love pumpkin pie! In fact, it’s probably my very favorite pie…but it’s nice to offer an alternative and not always have the same dessert on Thanksgiving. I was looking through my Quick & Easy Autumn cookbook and found this recipe. Simple, pumpkiny and made in advance. All three things I look for in a Thanksgiving dessert.
1 box of gingerbread cake mix plus all ingredients to prepare it per package directions
(can’t find gingerbread, use a spice cake mix instead!)
1 (3.4 oz) instant pumpkin pudding mix (use vanilla if you can’t find pumpkin)
2 cups milk
1 (15 oz) can of pumpkin (I use Libby’s)
1 tablespoon of cinnamon
1 (16 oz) container of Cool Whip
Toffee Bar bits to garnish (I used the Heath Toffee Bits found on the chocolate chip aisle)
Prepare and bake cake per package directions.
Let the cake cool and then slice it into chunks.
In a mixing bowl, whisk together your dry pudding mix and milk for 2 minutes (and it will thicken up a bit). Gently stir in your pumpkin and cinnamon.
In one large trifle bowl or individual dishes, layer pumpkin mix, Cool Whip, pieces of cake and repeat. Try to repeat. End with pumpkin on top. Cover and refrigerate at least 4 hours or even overnight. Right before you’re ready to serve, top with a little more Cool Whip and garnish with toffee pieces.
Such a sweet ending to a delicious meal!
Don’t get caught up in the layering…as long as you have all three layers, it doesn’t matter in which order you do it. I don’t put the final Cool Whip on top until I’m ready to serve because it’s hard to cover and refrigerate with the Cool Whip sticking out on top.