Prepare the Gingerbread: Bake or crumble store-bought gingerbread into pieces. Preheat oven to 350°F (175°C) and bake until golden brown, about 15-20 minutes. Cool and break into chunks.

Mix the Pumpkin Layer: Combine pumpkin puree with nutmeg, cinnamon, and sweetener in a bowl. Blend until smooth and fold in whipped cream.

Layer the Trifle: In a trifle dish, layer gingerbread, pumpkin mixture, and drizzle butterscotch sauce. Repeat until ingredients are used, finishing with whipped cream.

Chill: Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to meld flavors.

Serve: Scoop into bowls, ensuring each serving displays the layers of gingerbread, pumpkin, and butterscotch.