Easy Vegan Pumpkin Trifle Recipe

If you’re dreaming about a dessert that combines the cozy sweetness of pumpkin with creamy layers of luscious pudding and whipped coconut cream, then you simply must try this Easy Vegan Pumpkin Trifle. It’s a delightful celebration of autumn flavors wrapped up in a show-stopping, plant-based treat that’s easier to make than you might think. Whether you’re entertaining guests or just craving something festive, this trifle delivers warmth, richness, and a touch of holiday magic in every spoonful.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential to building the layers and textures that make this Easy Vegan Pumpkin Trifle so memorable. Each one plays a vital role from the silky pumpkin custard to the moist spiced cake and the airy whipped topping.

• Pumpkin puree (1 1/2 cups): Use canned or homemade pumpkin puree for that rich, smooth pumpkin flavor.
• Dairy-free milk (1 cup) and soy milk (4 cups): These plant-based milks keep the trifle completely vegan while maintaining creaminess in both cake and custard.
• Neutral flavored oil (1/2 cup): Helps keep the cake moist without overpowering pumpkin’s natural sweetness.
• Vanilla extract (1 teaspoon, optional): Adds a fragrant sweetness that pairs beautifully with pumpkin spices.
• All-purpose plain flour (2 1/2 cups): The base of the cake; gluten-free alternatives can work with some adjustments.
• Sugars (1 1/4 cups + 1/3 cup): Brown, coconut, or cane sugar bring varying depths of sweetness and slight caramel undertones.
• Pumpkin pie spice (6 teaspoons total): This signature blend of spices commands the classic pumpkin scent and warmth.
• Baking soda (1 teaspoon): Gives the cake a gentle lift, making it soft and fluffy.
• Cornstarch (2/3 cup): Essential for thickening the custard pudding into a smooth, luscious consistency.
• Coconut Whipping Cream (2 cans): For that light yet rich finish, perfectly dairy-free.
• Butterscotch sauce (2 cups): A dreamy layer of sweetness that brings it all together with a silky drizzle.
• Ginger cookies (1 cup): For that spicy crunch topping, rounding out the texture and flavor profile beautifully.

How to Make Easy Vegan Pumpkin Trifle

Step 1: Baking the Pumpkin Cake

Start by preheating your oven to 180°C (350°F) and prepare your baking tins by greasing or lining them. Mixing the wet ingredients first ensures a smooth batter, free of lumps, before combining with the dry. This careful step yields a moist, flavorful base that carries the pumpkin spice effortlessly. Pour the batter evenly into the tins and bake for about 30 minutes, testing with a skewer to check that it comes out clean. Let your cake cool completely in the tin before the next delicious step.

Step 2: Preparing the Pumpkin Custard Pudding

This pumpkin custard pudding is where silky indulgence meets autumn warmth. Combine all ingredients in a large saucepan and whisk thoroughly until smooth. Bring it to a boil, then reduce the heat and simmer while stirring until the pudding reaches a luscious ‘ribbon stage’ consistency. This means when you lift your whisk, the pudding gracefully falls off in ribbons—perfectly luscious and thick. Once cooled, if your pudding has set too firm, give it a quick blend to soften it back to pudding perfection.

Step 3: Whipping the Coconut Cream

While your cake cools and pudding chills, whip the coconut cream according to the package instructions. This step is essential for that light, fluffy layer that balances the dense cake and creamy pudding layers, bringing airy delight to every bite.

Step 4: Assembling the Trifle

Cut your pumpkin cake into one-inch cubes, giving you the ideal bite-sized pieces for layering. Begin by placing half of the cake cubes in the bottom of your trifle dish, making sure to fill any gaps with extra pieces to create an even surface. Pour half of the pumpkin custard pudding over, then spoon in half of the whipped cream. Drizzle generously with half of the butterscotch sauce. Repeat this layering to create two luscious tiers of cake, pudding, whipped cream, and butterscotch sauce. Cover and chill the trifle so the flavors have time to meld beautifully.

How to Serve Easy Vegan Pumpkin Trifle

Garnishes

Just before serving, scatter crushed ginger cookies atop the trifle for a sparkling crunch and an extra kick of warm spice. You can also add a few whole ginger cookies or a sprinkle of cinnamon to enhance the holiday vibes and make your presentation pop. These little touches elevate the dessert from great to absolutely memorable.

Side Dishes

This trifle shines as a standalone dessert that’s sufficiently rich and flavorful. However, if you want to create a full festive spread, consider pairing it with fresh fruit like sliced pears or apples, or a crisp salad to balance out the sweetness with a refreshing bite. A simple cup of spiced chai or a warm tea complements the pumpkin and spice flavors beautifully.

Creative Ways to Present

If you want to get fancy, assemble your Easy Vegan Pumpkin Trifle in individual glass jars or clear cups. This makes for a stunning visual display and perfect portion control. You can also garnish each serving with a cinnamon stick or a drizzle of caramel for a sophisticated look that’s sure to impress guests at any gathering.

Make Ahead and Storage

Storing Leftovers

Thanks to its layered nature, this trifle stores perfectly in the refrigerator for up to 3 days. Make sure it’s tightly covered with plastic wrap or a lid to prevent it from absorbing other fridge odors. The flavors tend to deepen and meld over time, often tasting even better the next day.

Freezing

While you can freeze individual components like the cake or custard, the fully assembled trifle does not freeze well due to the coconut cream and pudding layers. If you plan to freeze, it’s best to store each element separately and assemble the trifle fresh for serving.

Reheating

This dessert is best enjoyed chilled and does not require reheating. If you want to soften leftovers for serving, simply allow them to sit at room temperature for 15–20 minutes before digging in.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasting and pureeing fresh pumpkin works wonderfully and adds a lovely homemade touch, though canned puree offers convenience and consistent texture.

Is it possible to make this gluten-free?

Yes! Swap the all-purpose flour with a gluten-free blend that includes xanthan gum for binding. Just expect slight changes in cake texture but still delicious results.

What’s the easiest way to make homemade pumpkin pie spice?

A simple blend includes cinnamon, ginger, nutmeg, allspice, and cloves. Mixing these in the right proportions can be customized to your taste and will freshen up your spice rack dramatically.

Can I substitute the butterscotch sauce with something else?

Definitely! Maple syrup, vegan caramel, or even a rich chocolate sauce work well, depending on your flavor preference.

How far in advance can I prepare the trifle?

You can bake the cake and make the pudding a day ahead, then assemble the trifle the day you plan to serve it. This keeps the cream freshest and the layers beautifully defined.

Final Thoughts

Now that you know how simple and rewarding it is to make this Easy Vegan Pumpkin Trifle, I hope you’ll gather your favorite ingredients and give it a go. It’s a dessert that’s sure to impress not only because it tastes incredible but also because it brings people together over layers of cozy pumpkin goodness. Trust me, once you try this, it’ll become a seasonal favorite you look forward to every year!

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