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Our dairy free pumpkin trifle is a super quick recipe for a stunning fall or Thanksgiving centerpiece
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Dairy-Free Pumpkin Trifle

This elegant and effortless dairy-free pumpkin trifle is the perfect centerpiece for your fall gatherings. Combining layers of fluffy, spiced coconut pumpkin mousse with crunchy vegan ginger snaps, this no-bake dessert offers a gourmet texture profile. It is a sophisticated, plant-based treat that provides all the warm, autumnal flavors of the season without the need for hours of complex baking.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: No Bake Dessert Recipes
Cuisine: Modern American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 15 oz 100% pure pumpkin puree
  • 2 cans full-fat coconut cream, chilled overnight
  • 1/2 cup grade A maple syrup
  • 2 tsp pumpkin pie spice
  • 12 oz vegan ginger snaps

Method
 

  1. Whisk the chilled coconut cream in a large bowl until stiff peaks form.
  2. Fold the pumpkin puree, maple syrup, and pumpkin pie spice into the whipped coconut cream until smooth and uniform.
  3. Crush the vegan ginger snaps into medium-sized pieces.
  4. Spread a layer of crushed ginger snaps at the bottom of a trifle bowl or individual glasses.
  5. Pipe or spoon a layer of pumpkin mousse over the cookie base.
  6. Repeat the layers until the container is full.

Notes

Ensure the coconut cream is chilled for at least 8 hours to ensure it whips properly. Use gluten-free ginger snaps if required. Store in the refrigerator until ready to serve for the best texture.