Pumpkin-Butterscotch Gingerbread Parfait

SERVINGS: 10 CUPS

A rich, spiced, and creamy layered dessert with a naturally sweetened pumpkin pudding and a homemade low-carb gingerbread cake—perfect for a festive, diabetes friendly treat!

Ingredients:

Gingerbread Cake

1 ½ cups almond flour (low-carb & fiber-rich)
½ cup oat flour (for structure and extra fiber)
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of salt
¼ cup granulated monk fruit sweetener (or erythritol-based sweetener)
2 large eggs
¼ cup unsweetened applesauce (for moisture)
¼ cup unsweetened almond milk
1 teaspoon vanilla extract

Pumpkin Butterscotch Pudding Layer

3 cups unsweetened almond milk
2 packages (1-ounce each) sugar free butterscotch pudding mix
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 can (15 ounces) pure pumpkin (no sugar added)

Whipped Topping Layer

1 cup heavy whipping cream
2 tablespoons powdered monk fruit sweetener (or erythritol-based sweetener)
1 teaspoon vanilla extract

Instructions

1. Make the Gingerbread Cake
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, whisk together almond flour, oat flour, baking soda, spices, and salt.
In another bowl, beat together eggs, monk fruit sweetener, applesauce, almond milk, and vanilla extract until smooth.
Gradually mix dry ingredients into the wet mixture until just combined.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool completely, then crumble into small pieces. Reserve ¼ cup of crumbles for topping.
2. Make the Pumpkin Butterscotch Pudding
In a large bowl, whisk almond milk and sugar-free butterscotch pudding mix for about 2 minutes, until thickened.
Stir in pumpkin and spices until well combined.
3. Prepare the Whipped Topping
In a mixing bowl, beat heavy whipping cream, monk fruit sweetener, and vanilla extract until soft peaks form.
4. Assemble the Trifle
In a trifle dish or glass bowl, layer:
¼ of the cake crumbles
½ of the pumpkin pudding mixture
¼ of the cake crumbles
½ of the whipped topping
Repeat the layers one more time.
5. Garnish and Chill
Sprinkle the reserved gingerbread crumbles on top for a finishing touch.
Chill for at least 2 hours before serving.

NUTRITION Per Serving % of Daily Value

Calories 210 —
Total Fat 15.8g —
Saturated Fat 6.7g —
Polyunsaturated Fat 0.9g —
Monounsaturated Fat 4.7g —
Trans Fat 0g —
Cholesterol 65mg —
Sodium 190mg ~8%
Total Carbohydrates 9.4g —
Dietary Fiber 3.2g —
Total Sugars 2.4g —
Protein 4.6g —
Vitamin A 650mcg ~72%
Vitamin C 1.1mg ~1%
Vitamin D 0.3mcg ~2%
Potassium 220mg ~5%
Calcium 110mg ~8%
Iron 1.1mg ~6%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here