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Recipe of the Day: Pumpkin Trifle

Amanda Marsh of the St. Louis District Dairy Council shared a fall recipe for a Pumpkin Trifle.

Pumpkin Trifle

Makes: 12 Servings; ½ cup per serving


3 cups low fat milk, cold

2 (1 oz.) packages vanilla pudding mix, sugar free

1 (15 oz.) can 100% pure pumpkin

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 2/3 cups ginger snaps, crushed

2 ½ cups whipped topping, low fat


  • Place the cold milk in a large mixing bowl.  Slowly add pudding mixes while mixer is running.  Beat for 2 minutes on high speed, scraping down sides as needed.  Chill pudding for 10 minutes in refrigerator.
  • Add pumpkin and spices to pudding and stir well.  Set aside.
  • To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl.  Gently spread about 2 cups of the pumpkin pudding over the crumbs.  Spread 1 ½ cups of whipped topping on top of the pudding.  Repeat procedure with another 2/3 cups of crumbs and remaining pudding mixture.  Top with 1 cup of whipped topping and sprinkle with 1/3 cup of crumbs for garnish.  Chill until ready to serve.

Nutrition Facts

Calories: 135, Fat: 2g, Carbohydrates: 26 g, Protein: 3 g, Calcium: 8%