This dessert I have had one time and it's very good. I'm planning on making it for Christmas.-

Pumkin trifle recipe

1 pkg (14 1/2 oz.) Gingerbread cake mix
1 1/4 c. water
1 egg
4 cups cold fat-free milk
4 pkgs. (1 oz each)sugar free butterscotch pudding mix
1 can (15 oz) solid pack pumkin
1 t. cinnamon
1/4 t. each ginger, nutmeg, & allspice
1 carton (12 oz) whipped topping (real stuff)

In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8 in. square baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserterd near the center comes out clean. Cool for 10 minutes before removing from pan onto a wire rack. When competely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes, or until soft set. Stir in pumkin and spices; mix well. In a trifle bowl or 3 1/2 qt. glass serving bowl, layer 1/4 of the cake crumbs, 1/2 of the pumkin mixture, 1/4 of the cake crumbs, and 1/2 of the whipped topping. Repeat layers. Garnish with reserved crumbs. Serve immediately or refrigerate.