Pumpkin Trifle

2 or 3 cups leftover crumbled unfrosted spice cake or gingerbread
1 can (16oz.) pumpkin – about 2 cups
1 tsp. cinnamon
¼ tsp. nutmeg, ginger, and allspice
2½ cups cold milk
4 pkg INSTANT butterscotch pudding mix (3.4 oz size)
2 cups coolwhip

…………. Mix pumpkin, spices, milk and pudding mix. Crumble half of the cake into a trifle bowl, layer with half of the pumpkin mixture, and half of the coolwhip, and repeat. Sprinkle nuts on top. Crushed butterscotch bits would also be great in with the layers, to give it some added crunch.