Easy Vegan Pumpkin Trifle Recipe

ByLana Polati
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Introduction

This Easy Vegan Pumpkin Trifle is a delightful layered dessert perfect for fall gatherings or any special occasion. Combining moist pumpkin cake, creamy custard, whipped coconut cream, and a hint of butterscotch, it’s a crowd-pleaser that’s entirely plant-based.

A tall clear glass trifle bowl shows a layered dessert with four visible layers starting from the bottom: small dark brown cake cubes, followed by a thick orange creamy layer, then a white whipped cream layer, another thick orange creamy layer, and another layer of dark brown cake cubes just below the whipped cream on top. The dessert is topped with a smooth white whipped cream layer that has an orange sauce dripping over the edges, sprinkled with cookie crumbs and several whole round, light brown cookies placed upright around the top edge. The bowl stands on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

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
  • 1 1/4 cups (200g) granulated, brown or coconut sugar (or a mixture)
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 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
  • 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. Step 1: Preheat the oven to 180°C (350°F). Line or grease two 8-inch (20 cm) round baking tins or a large sheet tray.
  2. Step 2: To make the pumpkin cake batter, combine all wet ingredients (pumpkin puree, dairy-free milk, oil, and vanilla if using) in a large bowl. Whisk until smooth with no lumps.
  3. Step 3: Add all dry ingredients (flour, sugar, pumpkin pie spice, and baking soda) to the wet mixture. Stir gently until just combined.
  4. Step 4: Pour the batter evenly into prepared baking tins. Bake for about 30 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins.
  5. Step 5: To prepare the custard pudding, whisk together soy milk, cornstarch, brown sugar, pumpkin puree, and pumpkin pie spice in a large saucepan over high heat.
  6. Step 6: Bring the mixture to a boil, then reduce to a simmer, whisking frequently. Cook until it reaches the ribbon stage—when you lift the whisk, the pudding falls off in ribbons. Remove from heat and let cool.
  7. Step 7: If the custard sets too firm after chilling, blend it with a hand or stand blender to soften to a pudding consistency.
  8. Step 8: Whip the coconut cream according to the package instructions until fluffy.
  9. Step 9: Cut the cooled pumpkin cake into 1-inch cubes.
  10. Step 10: To assemble the trifle, place half the cake cubes evenly in the bottom of your trifle dish, filling any gaps for an even layer.
  11. Step 11: Pour half of the custard pudding over the cake, then add half of the whipped cream. Drizzle with half the butterscotch sauce.
  12. Step 12: Repeat layers with remaining cake, pudding, whipped cream, and butterscotch sauce.
  13. Step 13: Chill the assembled trifle until ready to serve. Just before serving, top with the ginger cookies for a crunchy finish.

Tips & Variations

  • Use gluten-free flour in place of all-purpose to make this trifle gluten-free (see note 2).
  • For a homemade pumpkin pie spice, mix ground cinnamon, nutmeg, ginger, and cloves according to your taste.
  • If you prefer a less sweet trifle, reduce the sugar slightly in the cake and custard layers.
  • Substitute the butterscotch sauce with vegan caramel or maple syrup for different flavors.

Storage

Store the trifle covered in the refrigerator for up to 3 days. For best texture, add the ginger cookies just before serving to keep them crisp. Reheat is not recommended as it will affect the whipped cream and cake texture.

How to Serve

A tall clear glass trifle bowl shows a dessert with five distinct layers, starting from the bottom with dark brown cake cubes packed closely together. Above that is a thick light brown creamy layer, then a thin white cream layer, followed by another thick light brown creamy layer with more cake cubes arranged like a ring just below the top white cream layer. The top layer is white cream topped with whole and halved round brown cookies and some small crumbles. A thick light brown sauce gently drips over the side near the top. The trifle sits on a white marbled surface, with soft natural light highlighting the texture and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and custard ahead of time?

Yes, both the pumpkin cake and custard pudding can be prepared a few hours or even a day in advance and kept refrigerated until assembling the trifle.

What can I use if I don’t have coconut whipping cream?

You can substitute with any dairy-free whipped topping that holds its shape well, such as aquafaba-based whipped cream, but be sure it is suitable for layering in a trifle.

Print
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Easy Vegan Pumpkin Trifle Recipe

★★★★★

4.8 from 141 reviews
  • Author: Lana
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 16 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Easy Vegan Pumpkin Trifle is a delightful layered dessert perfect for autumn and holiday gatherings. It features moist pumpkin cake cubes, smooth pumpkin custard pudding, fluffy coconut whipped cream, and rich butterscotch sauce, topped with crunchy ginger cookies. A festive, cruelty-free treat that’s flavorful and visually stunning.

Ingredients

Scale

For the Pumpkin Cake:

  • 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
  • 1 1/4 cups (200g) granulated, brown or coconut sugar (or a mixture)
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda

For the Pumpkin Custard Pudding:

  • 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

For Assembly:

  • 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 the Oven: Preheat your oven to 180°C (350°F). Prepare two 8-inch (20 cm) round baking tins by lining or greasing them, or use a large sheet tray.
  2. Make the Pumpkin Cake Batter: In a large mixing bowl, combine all wet ingredients—pumpkin puree, dairy-free milk, oil, and vanilla extract—and mix until smooth with no lumps. Add the dry ingredients—flour, sugar, pumpkin pie spice, and baking soda—and mix until just combined.
  3. Bake the Cake: Pour the batter evenly into the prepared tins. Bake for about 30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely in the tins.
  4. Prepare the Pumpkin Custard Pudding: In a large saucepan, whisk together soy milk, cornstarch, sugar, pumpkin puree, and pumpkin pie spice until smooth. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and whisk frequently for about 1 minute until the mixture thickens to the ribbon stage—when the pudding falls from the whisk in thick ribbons. Remove from heat and allow to cool.
  5. Adjust Custard Consistency: If chilled and fully set, soften the custard by blending with a hand or stand blender until creamy and pudding-like.
  6. Whip the Coconut Cream: Follow the package instructions to whip the Nature’s Charm Coconut Whipping Cream until fluffy and light.
  7. Prepare the Cake Cubes: Cut the cooled pumpkin cake into 1-inch cubes for layering.
  8. Assemble the Trifle: In a trifle dish, scatter half of the cake cubes evenly across the bottom, filling any gaps. Pour half of the pumpkin custard pudding over the cake layer, then add half of the whipped coconut cream. Drizzle half of the butterscotch sauce on top. Repeat the layers with the remaining cake, custard, cream, and sauce.
  9. Chill and Garnish: Refrigerate the trifle until ready to serve. Just before serving, top with ginger cookies for added crunch and flavor.

Notes

  • You can use canned or homemade pumpkin puree for best flavor.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free plain flour blend.
  • Make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, cloves, and allspice if desired.
  • Make the cake and custard pudding a few hours or a day ahead for easier assembly and better flavor melding.
  • Use chilled coconut cream for better whipping results.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes (cake) + 15 minutes (custard)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western

Keywords: vegan pumpkin trifle, pumpkin dessert, dairy-free dessert, vegan trifle recipe, pumpkin cake, autumn dessert, holiday dessert, coconut whipped cream

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