Yes, Boys & Girls, you’re reading that correctly…a recipe from Miss Paula that doesn’t start off and end with a stick of butter!

I saw this Pumpkin Gingerbread Trifle on a show of hers a few years ago and it has held a place in my heart since I laid eyes on it. I’ve threatened to make it every year since, but never have…

until now!

I decided to do single servings in martini glasses instead of a trifle bowl. I also used common sense and halved the recipe!

This really is fairly lowfat in Paula Deen terms.

I used half whole milk and half lowfat in the pudding. I splurged and got the regular Cool-Whip, but the light would be just fine. I’m not sure if “pumpkin pie filling” is the same as a can of straight up Libby’s pumpkin, but that’s what I used. It was plenty sweet with the added brown sugar and vanilla pudding.

Next time I wold love to make this for a larger crowd in my gorgeous trifle bowl from our wedding, but the individual servings were fun, too.

This recipe is Rascal approved!

*****