Creamy Fall Magic: Sensational Dairy Free Pumpkin Trifle Recipe

Autumn’s crisp breeze carries whispers of a decadent dairy free pumpkin trifle waiting to enchant your taste buds.

Rich layers of spiced pumpkin cream promise a luxurious dessert experience.

Silky textures and warm seasonal flavors dance together in this elegant treat.

Forget complicated baking techniques – this recipe offers simplicity with stunning results.

Each spoonful delivers a symphony of comforting fall notes that celebrate the season’s magic.

Creamy, smooth, and completely dairy free, this dessert will become your new favorite indulgence.

The kitchen calls you to create something extraordinary that everyone can enjoy.

Highlights of This Dairy-Free Pumpkin Trifle

• Perfect for holiday gatherings, potlucks, or family dinners, offering a delightful dairy-free alternative that satisfies everyone's sweet tooth.
• Mix and match cake types, adjust spice levels, and play with garnishes to make this dessert uniquely yours while maintaining its elegant presentation.
• Packed with pumpkin's vitamins, using coconut milk for creaminess, and offering a healthier dessert option without sacrificing rich, decadent flavors.

Ingredients That Keep This Trifle and Light

• Dairy-Free Sponge Cake: Soft foundation for the trifle, providing structure and absorbing delicious flavors.
• Brewed Coffee or Dairy-Free Milk: Adds moisture and enhances cake's taste, choose strong coffee or creamy milk alternative.

• Pumpkin Puree: Rich, smooth base with classic autumn flavor, best when using pure canned pumpkin.
• Coconut Milk: Creates creamy texture without dairy, full-fat version recommended for best results.
• Maple Syrup: Natural sweetener with deep, rich flavor profile.
• Cinnamon, Nutmeg, Ginger: Warm spices that complement pumpkin, use freshly ground for maximum aroma.
• Salt: Balances and enhances overall sweetness.
• Vanilla Extract: Adds depth and rounds out spice flavors.

• Coconut Cream: Dairy-free whipped cream alternative, must be chilled for proper separation.
• Powdered Sugar: Provides sweetness and helps stabilize whipped cream.
• Dairy-Free Cookies: Adds crunch and decorative element.
• Ground Cinnamon: Finishing garnish with warm, festive touch.

Building the Perfect Dairy-Free Pumpkin Layer Dessert

Step 1: Craft Pumpkin Mixture

• Pumpkin puree
• Coconut milk
• Maple syrup
• Cinnamon
• Nutmeg
• Ginger
• Salt
• Vanilla extract

Combine all ingredients in a medium saucepan. Stir thoroughly and cook over medium heat for 5-7 minutes until warm and slightly thickened. Remove from heat and let cool to room temperature.

Step 2: Whip Coconut Cream

Open chilled coconut milk and scoop solidified cream into mixing bowl. Beat with hand mixer until light and fluffy. Add powdered sugar and vanilla extract. Continue beating until soft peaks form.

Step 3: Prepare Cake Base

Slice dairy-free sponge cake into small cubes. If making homemade cake, allow to cool before cutting. Gently drench cake cubes with brewed coffee or dairy-free milk to enhance moisture and flavor.

Step 4: Build Delicious Layers

Select a large trifle dish or individual serving glasses. Begin with soaked cake cubes as the foundation. Add a generous layer of pumpkin mixture. Top with dairy-free whipped cream. Repeat layering process until dish is full, finishing with a decorative whipped cream topping.

Step 5: Finish and Chill

Sprinkle crushed dairy-free cookies on top. Dust with cinnamon for extra flair. Refrigerate for minimum 2 hours to allow flavors to develop and dessert to set perfectly.

Tips for Assembly and Presentation

• Optimize Pumpkin Layer: Whisk ingredients thoroughly to prevent lumps and ensure a smooth, creamy texture that blends perfectly with the cake.
• Chill Coconut Cream Hack: Refrigerate coconut milk can overnight to separate cream easily and achieve a more stable whipped topping with better volume.
• Moisture Magic: Gently brush cake cubes with coffee or dairy-free milk to prevent dryness and enhance overall flavor profile of the trifle.
• Layering Pro Tip: Use a clear glass dish to showcase beautiful layers and create an impressive visual presentation that excites dessert lovers.
• Make-Ahead Brilliance: Prepare trifle a day in advance to allow flavors to develop and intensify, resulting in a more delicious and cohesive dessert experience.

Keeping Your Trifle Fresh in the Fridge

• Store the trifle in an airtight container or cover with plastic wrap, keeping it in the refrigerator for up to 3 days. The flavors will continue to develop and blend beautifully during this time.
• Wrap individual portions or the entire trifle tightly in plastic wrap and aluminum foil. Freeze for up to 2 weeks, ensuring no air can penetrate the packaging to prevent freezer burn.
• Transfer frozen trifle to the refrigerator and let it slowly defrost overnight. Avoid room temperature thawing to maintain the dessert's texture and prevent bacterial growth.
• Before serving chilled trifle, gently garnish with fresh crushed cookies or a light dusting of cinnamon to revive its original presentation and add a crisp texture.

Pairings to Serve with This Dairy-Free Delight

• Pair this pumpkin trifle with a smooth bourbon whiskey that complements the warm spices. The caramel and vanilla notes in bourbon will enhance the dessert's rich pumpkin flavor, creating a delightful harmony of sweetness and depth.
• Serve alongside a hot spiced coffee like a pumpkin spice latte or cinnamon-infused brew. The coffee's warmth and similar seasonal spices will beautifully echo the trifle's aromatic profile, making each bite more enjoyable.
• Brew a creamy chai tea that mirrors the trifle's warm spices like cinnamon and ginger. The tea's complex flavor profile will provide a wonderful counterpoint to the dessert's creamy texture and sweet undertones.
• Drizzle a dairy-free caramel liqueur around the serving plate or offer as a small side sip. Its buttery sweetness will intensify the trifle's autumnal flavors and add a luxurious adult twist to the dessert experience.

Variations for Texture, Toppings, or Sweetness

• Gluten-Free Pumpkin Trifle: Replace sponge cake with gluten-free cake or almond flour-based cake, ensuring the base remains light and airy.
• Vegan Spice Variation: Swap maple syrup with coconut nectar and use chia seed pudding instead of whipped cream for added nutrition and texture.
• Keto-Friendly Version: Substitute cake with low-carb almond flour cake, use monk sweetener instead of maple syrup, and incorporate sugar-free vanilla extract for a metabolically friendly dessert.
• Nutty Crunch Edition: Layer crushed pecans or toasted almonds between pumpkin and cream layers for extra protein and satisfying crunch, perfect for those wanting added texture and nutritional boost.

Dairy Free Pumpkin Trifle Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Pumpkin lovers will adore this dairy free pumpkin trifle, blending rich autumnal spices with creamy layers of luscious goodness. Comforting seasonal flavors dance together, creating a dessert that welcomes cold nights with sweet, spiced warmth you can savor to the last delightful bite.

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Ingredients

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Primary Ingredients:

• 1 box dairy-free yellow cake mix
• 1 can (15 ounces / 425 grams) pumpkin puree
• 1 can (15 ounces / 425 grams) full-fat coconut milk
• 1 cup full-fat coconut cream

Sweeteners and Spices:

• ½ cup brown sugar
• 2 tablespoons powdered sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• 1 teaspoon vanilla extract

Optional Toppings:

• Dairy-free granola or crushed cookies
• Toasted pecans or walnuts
• Sprinkle of cinnamon or pumpkin pie spice

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Instructions

1. Craft a luxurious pumpkin mixture by gently heating pumpkin puree with coconut milk, maple syrup, warming spices, and vanilla in a saucepan, stirring consistently until the blend becomes slightly thickened and aromatic. Allow the mixture to cool completely to room temperature.
2. Extract the solid cream from a chilled coconut milk can into a mixing bowl, whipping it with an electric mixer until light and voluminous. Incorporate powdered sugar and vanilla, continuing to beat until soft, billowy peaks emerge.
3. Prepare cake components by either cubing a pre-purchased dairy-free sponge cake or creating a homemade version. Delicately moisten the cake cubes with brewed coffee or dairy-free milk to enhance their flavor and texture.
4. Construct the trifle by carefully layering moistened cake cubes as the foundation. Generously spread the cooled pumpkin mixture over the cake, followed by a luxurious layer of whipped coconut cream. Repeat these layers methodically, ensuring each stratum is evenly distributed.
5. Elevate the dessert’s presentation by sprinkling crushed dairy-free cookies across the top and dusting with a light veil of cinnamon. Refrigerate the trifle for a minimum of two hours, allowing the flavors to harmonize and the dessert to set into a decadent, creamy masterpiece.

Notes

• Swap coconut milk for almond or oat milk if coconut flavor is too strong, ensuring a lighter taste profile.
• Toast cake cubes slightly before soaking to enhance depth of flavor and add subtle crunch to the dessert.
• Experiment with different spice combinations like cardamom or allspice to create unique seasonal variations.
• If whipped coconut cream doesn’t set, refrigerate mixing bowl and beaters beforehand to improve texture and stability.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280
• Sugar: 15 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg