Prepare the Gingerbread: Follow the instructions on the gingerbread cake mix box to prepare it. Once it’s baked and cooled, crumble it into bite-sized pieces.
Make the Pumpkin Mixture: In a bowl, combine the pumpkin puree with spices (cinnamon, nutmeg) and a pinch of salt. Blend until smooth.
Whip the Cream: In a separate bowl, whip heavy cream until soft peaks form. Gently fold in a couple tablespoons of butterscotch sauce to create a creamy topping.
Start Layering: In a trifle dish or individual serving cups, start with a layer of gingerbread crumbles at the bottom.
Add the Pumpkin Layer: Spoon a layer of the pumpkin mixture over the gingerbread, spreading it evenly.
Now for the Butterscotch: Drizzle some butterscotch sauce over the pumpkin layer.
Add Whipped Cream: Follow with a layer of the whipped cream mixture, smoothing it out as you go.
Repeat Layers: Repeat the layers until you reach the top of your dish, finishing with a flourish of whipped cream.
Chill: Allow the trifle to set in the fridge for at least an hour before serving to blend the flavors.
