This Thanksgiving dessert is a great alternative to traditional pumpkin pie and works well on any holiday buffet table.
1 – 18.25 oz spice cake mix plus ingredients listed on package.
1 ½ cup candied pecans, purchased (produce aisle)
Pumpkin Crème
1 – 3.4 oz. pkg. instant butterscotch pudding mix
1 ½ cups cold low fat milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 ½ cups whipped topping, plus 1 ½ cups more for topping
Bake spice cake mix according to package directions in 9 x 13” baking pan. In a medium mixing bowl blend the pudding and milk and whisk until thickened slightly. Stir in pumpkin and pumpkin pie spice. Fold in 1 ½ cups whipped topping, cover and chill for one hour.
Cool and cut cake into small pieces and layer in a trifle bowl with pumpkin crème and candied pecans. Repeat for a total of 3 layers. Top with remaining whipped topping, sprinkle with a bit of pumpkin pie spice and serve. May be made 1-2 hours in advance and stored in the refrigerator.
