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Easy Vegan Pumpkin Trifle Recipe

Easy Vegan Pumpkin Trifle Recipe
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★★★★★

4.9 from 17 reviews

This Easy Vegan Pumpkin Trifle is a delicious, layered dessert featuring moist pumpkin cake, creamy pumpkin custard, fluffy coconut whipped cream, and rich butterscotch sauce, all topped with crunchy ginger cookies. Perfect for fall celebrations or anytime you want a comforting vegan treat that’s bursting with warm autumn flavors.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups (300g) pumpkin puree (canned or homemade)
  • 1 cup (250g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 teaspoon vanilla extract (optional)
  • 2 1/2 cups (310g) all-purpose plain flour (see Note 2 for gluten free option)
  • 1 1/4 cups (200g) granulated, brown or coconut sugar (or a mixture)
  • 4 teaspoons pumpkin pie spice (see Note 3 for homemade blend)
  • 1 teaspoon baking soda

Custard Pudding Ingredients

  • 4 cups (32 oz or 1L) soy milk or dairy-free milk of choice
  • 2/3 cup (75g) cornstarch / corn flour
  • 1/3 cup (55g) brown or coconut sugar (or cane sugar, to taste)
  • 1 can (15 oz or 400g) pumpkin puree
  • 2 teaspoons pumpkin pie spice

Assembly Ingredients

  • 2 cans (30 oz or 800g) Nature’s Charm Coconut Whipping Cream
  • 2 cups (14 oz or 400g) Nature’s Charm Butterscotch sauce
  • 1 cup (~125g) ginger cookies

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) and prepare 2 x 8 inch (20 cm) round baking tins by lining or greasing them.
  2. Prepare Cake Batter: In a large bowl, combine all the wet ingredients and mix until smooth with no lumps. Add the dry ingredients into the bowl and mix just until combined into a batter.
  3. Bake the Cake: Pour the batter evenly into the prepared cake tins. Bake for about 30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the tins.
  4. Make Custard Pudding: Combine soy milk, cornstarch, sugar, pumpkin puree, and pumpkin pie spice in a saucepan. Whisk until smooth. Heat over high until it boils, then reduce to a simmer while whisking frequently. Cook until the pudding reaches the ‘ribbon stage,’ where a lifted whisk leaves a ribbon of custard that folds back onto itself. Remove from heat and allow to cool.
  5. Adjust Custard Consistency: If the custard sets fully when chilled, blend with a hand or stand blender to soften it to a pudding-like consistency.
  6. Whip the Cream: Whip the coconut whipping cream according to package instructions until fluffy.
  7. Prepare Cake Cubes: Cut the cooled pumpkin cake into 1-inch cubes.
  8. Assemble the Trifle: Place half of the cake cubes evenly into the bottom of your trifle dish, filling any gaps with extra cake. Layer half of the pumpkin custard pudding over the cake. Add half of the whipped coconut cream on top, followed by drizzling half of the butterscotch sauce. Repeat these layers once more for a double-layered trifle.
  9. Chill the Trifle: Refrigerate the assembled trifle until ready to serve to allow flavors to meld.
  10. Garnish and Serve: Just before serving, top the trifle with the ginger cookies for added crunch and a spicy finish.

Notes

  • Note 1: For homemade pumpkin puree, roast peeled and chopped pumpkin until soft, then blend until smooth.
  • Note 2: To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Note 3: Pumpkin pie spice can be made at home by combining cinnamon, nutmeg, ginger, allspice, and cloves in appropriate proportions.
  • The butterscotch sauce and whipped cream brands specified are vegan-friendly; confirm ingredients if substituting.
  • For best results, prepare the cake and custard a few hours to a day in advance to allow flavors to fully develop.

Nutrition

Keywords: vegan pumpkin trifle, pumpkin dessert, vegan trifle recipe, vegan pumpkin cake, dairy-free dessert, autumn dessert

Find it online: https://flavorsbymaya.com/easy-vegan-pumpkin-trifle-recipe/