Ingredients

• 3 cups cold milk
• 1 teaspoon pumpkin pie spice
• 2 boxes instant vanilla pudding mix
• One 15-ounce can pumpkin puree
• 1 loaf brioche, cut into small cubes
• 1/4 cup French herbal liqueur, such as B and B or Benedictine
• 1 cup sour cream
• 1/4 cup honey
• 1/4 teaspoon ground cinnamon
• 1/4 cup butterscotch chips

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Instructions

1. In a medium bowl, whisk the milk, pumpkin pie spice, pudding mix and pumpkin puree until the pudding thickens, 2 minutes. Set aside.
2. Place the brioche in a shallow bowl. Pour the liqueur over and let soak for 2 to 3 minutes.
3. In a small bowl, mix the sour cream, honey and cinnamon until well blended.
4. In a trifle dish, layer half of the brioche, then half of the pudding, then the remaining brioche and the remaining pudding so that there are 2 layers of each. Top with a dollop of the sour cream mixture and sprinkle with the butterscotch chips.