Dairy Free Pumpkin Trifle
A delightful gluten-free dessert that layers rich pumpkin flavor and creamy coconut, perfect for autumn celebrations.
Ingredients
For the Cream Mixture
- 1 can pumpkin puree
- 1 cup coconut cream (chilled) Ensure it's chilled for best consistency.
- 1/2 cup maple syrup or sweetener of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice Adjust to taste.
- 1/2 teaspoon salt
For the Trifle Assembly
- Gluten free cake or cookies, crumbled Choose a flavor that complements pumpkin.
- Whipped topping (dairy free) Used for the top layer.
Instructions
Preparation
- In a large bowl, combine the chilled coconut cream, maple syrup, vanilla extract, pumpkin pie spice, and salt. Use an electric mixer to beat the mixture until smooth and creamy.
Layering
- In a glass trifle dish or individual dessert cups, start by placing a layer of crumbled gluten free cake or cookies at the bottom.
- Spoon a layer of the pumpkin cream mixture over it, and repeat the layers until the dish is filled or all ingredients are used.
Finishing Touches
- Top the final layer of the trifle with the dairy free whipped topping for an elegant presentation.
Chill and Serve
- Refrigerate the trifle for at least 4 hours before serving to allow flavors to meld.
Notes
Storage: Best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Consider leaving the whipped topping off until right before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 10g
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