Pumpkin Trifle

We made this for Thanksgiving dessert.

1 package (14.5-oz) gingerbread cake mix and ingredients to make cake (we like the whole wheat mixes)
4 cups cold fat-free milk
2 packages (3.4-oz each) instant butterscotch pudding mix
1 can (15-oz) pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 container frozen reduced-fat whipped topping, thawed

Directions:

1. Make the gingerbread cake according to directions on package.
2. After the gingerbread is cooked. Let it cool completely. When it is cool, crumble the cake. Save 1/4 cup of crumbs for garnish.
3. Whisk milk and pudding mixes for 2 minutes. Let stand an additional 2 minutes. Stir in pumpkin and spices until well blended.
4. In a trifle bowl layer a fourth of the cake crumbs, half the pumpkin mixture, a fourth of the crumbs and half of the whipped cream. Repeat layers. Garnish the top with reserved crumbs.
5. Can be served immediately or refrigerated. We let it sit overnight.