Dreamy Dairy Free Pumpkin Trifle Recipe for Fall Sweetness

Autumn’s golden embrace brings a delightful dairy free pumpkin trifle that promises pure indulgence.

Every spoonful of this seasonal dessert bursts with warm, comforting flavors.

Layers of rich pumpkin custard dance with soft, spiced cake crumbles in a symphony of texture.

Delicate whipped coconut cream adds a luxurious touch to this elegant treat.

Velvety smooth and beautifully presented, this dessert transforms ordinary gatherings into memorable celebrations.

Served chilled and garnished with a sprinkle of cinnamon, this trifle will become your new fall favorite.

Prepare to fall in love with a dessert that captures the essence of the season.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 320 kcal

Servings: 9

Ingredients That Build Dairy Free Pumpkin Trifle

• Sponge Cake: Soft, pillowy foundation that absorbs liquid and adds delightful texture, choose a light and airy variety for best results.
• Brewed Coffee or Dairy-Free Milk: Moisture-enhancing liquid that infuses depth and richness into cake layer, select strong coffee or creamy plant-based milk.

• Pumpkin Puree: Vibrant orange base bringing autumnal warmth, select 100% pure pumpkin without added sugars.
• Coconut Milk: Creamy liquid creating smooth consistency, opt for full-fat version for richness.
• Maple Syrup: Natural sweetener adding complex flavor, choose pure Grade A maple syrup.
• Cinnamon: Warming spice delivering cozy aroma, use freshly ground for maximum potency.
• Nutmeg, Ginger: Complementary spices enhancing pumpkin's earthy notes, select whole spices and grate fresh.
• Vanilla Extract: Aromatic enhancer providing depth, choose pure extract over imitation.
• Salt: Flavor amplifier balancing sweetness, use fine sea salt.

• Coconut Cream: Luxurious dairy-free whipping base, select chilled full-fat coconut milk.
• Powdered Sugar: Smooth sweetener creating stable whipped texture, sift before using.
• Dairy-Free Cookies: Crunchy garnish adding textural contrast, select crisp variety.
• Ground Cinnamon: Decorative sprinkle providing final aromatic touch.

Prep Tools for Dairy Free Pumpkin Trifle Success

• Trifle Dish or Serving Glasses: Clear, deep vessel for layering dessert beautifully.
• Medium Saucepan: Essential for cooking pumpkin mixture smoothly.
• Hand Mixer: Perfect for whipping coconut cream to fluffy perfection.
• Mixing Bowl: Large bowl for preparing dairy-free whipped cream.
• Sharp Knife: Needed for cutting sponge cake into precise cubes.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Spatula: Great for scraping and smoothing layers evenly.
• Can Opener: Helps access coconut milk for cream preparation.

Make Dairy Free Pumpkin Trifle from Scratch

• Craft the Pumpkin Base

Whip up a creamy pumpkin sauce by blending smooth pumpkin puree with rich coconut milk, sweet maple syrup, and warm spices. Simmer gently on the stove until the mixture transforms into a luscious, velvety texture. Let it cool down and relax to room temperature.

• Whip Up the Creamy Topping

Grab a chilled can of coconut milk and scoop out its luxurious cream. Beat the cream until it becomes light and airy like a cloud. Fold in a touch of powdered sugar and vanilla for an extra burst of sweetness. Keep it fluffy and inviting.

• Prepare the Cake Foundation

Slice your dairy-free sponge cake into bite-sized cubes. Give them a quick splash of coffee or dairy-free milk to add some moisture and depth of flavor. This will make your cake layer irresistibly tender and tasty.

• Build Your Delicious Layers

In a beautiful glass dish, start creating your masterpiece. First, nestle the cake cubes at the bottom. Pour the pumpkin mixture over them, creating a rich, spiced layer. Top with a generous dollop of your whipped coconut cream. Repeat these layers until your dish is brimming with deliciousness.

• Add the Finishing Touches

Sprinkle crushed dairy-free cookies on top for a delightful crunch. Dust with a light sprinkle of cinnamon to give it that cozy, autumn feel. Chill in the refrigerator for a couple of hours to let all the flavors mingle and create pure.

Pro Tips to Customize Dairy Free Pumpkin Trifle

• Perfect Pumpkin Trifle Tricks
• Refrigerate the trifle for at least 2 hours before serving to enhance flavor melding and achieve the perfect texture.
• Prepare this dessert a day in advance to save time and allow flavors to develop more deeply.
• Toast dairy-free gingersnap cookies and sprinkle on top for an extra crunch and warm spice element.
• Swap sponge cake with gluten-free almond flour cake or gluten-free vanilla cake cubes to make the recipe completely gluten-free.
• Replace pumpkin with mashed sweet potato or roasted butternut squash for a unique twist during different seasons.

Stylish Ways to Present Dairy Free Pumpkin Trifle

• Festive Fall Feast Finale: A delightful pumpkin trifle perfect for autumn gatherings and holiday celebrations.
• Cozy Holiday Centerpiece: Impress guests by serving this elegant dessert at Thanksgiving or Christmas dinner parties, creating a stunning visual display that showcases seasonal flavors.
• Seasonal Flavor Adventure: Pair this trifle with warm spiced apple cider or dairy-free chai tea to enhance the rich, comforting pumpkin spice notes and create a complete sensory experience.
• Make-Ahead: Prepare the trifle a day in advance to allow flavors to deepen, making it an effortless dessert option for busy hosts who want to minimize last-minute cooking stress.

How to Keep Dairy Free Pumpkin Trifle Fresh and Handy

• Refrigerate the trifle for a minimum of 2 hours to enhance flavor melding and achieve perfect texture consistency.
• Craft the entire dessert up to 24 hours before serving, storing covered in the refrigerator to develop richer taste profiles.
• Keep leftovers sealed in an airtight container within the refrigerator for up to 3 days, maintaining optimal freshness and preventing moisture absorption.
• For extended enjoyment, wrap individual portions tightly in plastic wrap and freeze for up to 2 weeks, thawing in the refrigerator overnight before indulging.

FAQs

• Can I make this trifle ahead of time?

Absolutely! You can prepare this dairy-free pumpkin trifle up to 24 hours in advance. Just assemble it, cover with plastic wrap, and refrigerate. The flavors will actually improve as they sit together, making it perfect for advance preparation.

• Is this dessert suitable for people with dairy allergies?

Yes, this entire recipe is completely dairy-free. By using coconut milk for cream and ensuring all ingredients are dairy-free, anyone with dairy restrictions can enjoy this delicious dessert safely.

• What can I substitute if I don't have coconut milk?

You can use other plant-based milks like almond, oat, or soy milk. However, for the whipped cream layer, you’ll want to use a milk alternative that can solidify when chilled, like full-fat coconut milk, to achieve the right creamy texture.

• How can I make this dessert gluten-free?

Replace the sponge cake with a gluten-free cake or gluten-free cookie base. Ensure all other ingredients like cookies for garnish are also gluten-free certified to make the entire dessert safe for those with gluten sensitivities.

Luscious Dairy Free Pumpkin Trifle Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 30 minutes
• Yield: 9 1x

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Description

Scrumptious Dairy Free Pumpkin Trifle showcases autumn’s richest flavors in a layered dessert. Creamy pumpkin mousse and spiced cake create a memorable finale for seasonal gatherings while delighting those seeking dairy-free indulgence.

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Ingredients

Scale 1x2x3x

• 1 box dairy-free yellow cake mix
• 15 oz (425 g) pumpkin puree
• 15 oz (425 g) full-fat coconut milk
• 1 cup full-fat coconut cream
• ½ cup brown sugar
• 2 tbsps powdered sugar
• 1 tsp pumpkin pie spice
• ½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• 1 tsp vanilla extract
• Dairy-free granola or crushed cookies (optional)
• Toasted pecans or walnuts (optional)
• Sprinkle of cinnamon or pumpkin pie spice (optional)

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Instructions

1. Pumpkin Preparation: Gently simmer pumpkin puree with coconut milk, maple syrup, warming spices, and vanilla in a saucepan, stirring until the mixture thickens and becomes fragrant. Cool completely to room temperature.
2. Coconut Cream Whipping: Carefully extract solid coconut cream from a chilled can, whipping with an electric mixer until voluminous. Fold in powdered sugar and vanilla, beating until soft peaks form.
3. Cake Integration: Cube dairy-free sponge cake and delicately saturate with brewed coffee or dairy-free milk to enhance flavor and moisture. Alternatively, bake a fresh sponge cake if preferred.
4. Layering Technique: Create a strategic assembly by placing moistened cake cubes as the base foundation. Spread the cooled pumpkin mixture evenly, followed by a generous layer of whipped coconut cream. Repeat these layers methodically to build a harmonious dessert structure.
5. Final Touches: Garnish the trifle’s surface with crushed dairy-free cookies and a light dusting of cinnamon. Refrigerate for at least two hours, allowing flavors to meld and the dessert to set into a luxurious, creamy composition.

Notes

Prevent Curdling: Warm pumpkin puree and coconut milk gently to avoid separation, stirring continuously and maintaining low heat to ensure smooth, silky texture.

Coconut Cream Whipping Trick: Refrigerate coconut milk can overnight, then scoop only solid cream from top, avoiding watery liquid for perfectly fluffy dairy-free whipped topping.

Cake Moisture Management: Lightly brush cake cubes with coffee or dairy-free milk – don’t oversaturate, which could make layers soggy and compromise structural integrity of trifle.

Layering Precision: Build trifle in clear glass dish to showcase beautiful color gradients, using careful, even layers to create visually stunning and structurally balanced dessert.

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

Nutrition

• Serving Size: 9
• Calories: 320
• Sugar: 24 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg